Dhaba Style Dal Tadka Aur Jeera Rice

Ingredients

• ½ cup Toor Dal
• 2 tbsp Chana Dal
• 2 tbsp Masoor Dal
• 1 no Green Chilli (slit)
• to taste Salt
• ¼ tsp Turmeric Powder
• 1 inch Ginger (julienned)
• 2½ cups Water (approx)
• 2 tbsp Ghee (1st tempering)
• 1 tsp Cumin Seeds
• 1 no Red Chilli
• 1 tbsp Ginger (chopped)
• 1 tbsp Garlic (chopped)
• 2-3 nos Green Chilli (chopped)
• 1 no Onion (chopped)
• 1 no Tomato (chopped)
• to taste Salt (for tadka)
• ¼ tsp Turmeric Powder (for tadka)
• ½ tsp Kashmiri Red Chilli Powder
• ½ tsp Coriander Powder
• a pinch Garam Masala
• a splash Water (for tadka)
• a pinch Roasted Kasuri Methi Powder
• ½ tsp Dry Mango Powder
• 1 tbsp Butter
• a small handful Fresh Coriander (chopped)
• 1 tbsp Ghee (2nd tempering)
• ½ no Onion (sliced)
• 1 no Red Chilli (for 2nd tempering)
• ½ tsp Asafoetida
• ½ tsp Kashmiri Red Chilli Powder (for 2nd tempering)
• 1 cup Basmati Rice
• to taste Salt (for rice)
• 1 tsp Lemon Juice
• 2 tbsp Ghee (for rice)
• 1 tsp Cumin Seeds (for rice)
• a small handful Fresh Coriander (chopped, for rice)

Steps

1. 1

   Wash the Toor dal, Chana dal, and Masoor dal in a large bowl until the water runs clear. Discard the water and soak the dals in fresh water for 30 minutes to 1 hour.

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2. 2

   After soaking, drain the water and transfer the dals to a pressure cooker. Add the slit green chilli, salt, turmeric powder, julienned ginger, and approximately 2.5 cups of water.

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3. 3

   Pressure cook the dals for 3-4 whistles over medium-high flame. Once done, let the cooker depressurize naturally, then open the lid and discard the green chilli. Stir the dal well.

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4. 4

   In a large pan over high heat, add 2 tablespoons of ghee. Once hot, add cumin seeds, red chilli, chopped ginger, garlic, and chopped green chillies. Cook over medium flame for 1 minute.

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5. 5

   Add the chopped onion to the pan and cook until it turns light golden brown.

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6. 6

   Add the chopped tomato and salt, stir, and cook until the tomato becomes mushy.

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7. 7

   Add the powdered spices (turmeric, Kashmiri red chilli, coriander powder, garam masala) and stir quickly. Immediately add a splash of water and tilt the pan slightly to incorporate a smoky flavor.

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8. 8

   Add the boiled dal to the pan, stir well, and bring to a boil. Then add kasuri methi powder, dry mango powder, butter, and fresh coriander. Mix well.

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9. 9

   For the second tempering, heat 1 tablespoon of ghee in a small pan. Once hot, add sliced onion and fry until light golden brown. Then add red chilli, asafoetida, and Kashmiri red chilli powder.

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10. 10

    Pour the second tempering over the dal and mix well. Your dal tadka is ready.

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11. 11

    For the jeera rice, wash the basmati rice until the water runs clear and soak in fresh water for 30-45 minutes.

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12. 12

    In a large stock pot, bring water to a roaring boil. Add salt and lemon juice (with the slice) along with the soaked rice, discarding the soaking water.

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13. 13

    Cook the rice until 90% cooked (about 4-5 minutes). Transfer the rice to a sieve and fluff with forks to let excess steam escape.

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14. 14

    In a wok over high heat, add 2 tablespoons of ghee. Once hot, add cumin seeds and let them crackle. Then add the boiled rice along with salt and fresh coriander. Stir well and toss the rice over high flame for a few seconds. Your jeera rice is ready.

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