Tadka Dal with Jeera Rice
A simple yet flavorful lentil dish tempered with aromatic spices, served with cumin-infused rice.
Ingredients
- 2 cups Canned Red Lentils
- 1.5 cups Scented Jasmine Rice
- 1 medium Onion
- 2 stalks Green Onions
- 2 tbsp chopped Cilantro
- 2 tbsp Ghee or Vegetable Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1-2 Dried Red Chili
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- 1 tbsp Lemon Juice
- to taste Salt
- 3 cups Water
Instructions
- Wash the red lentils thoroughly. Soak for at least 30 minutes (or up to a few hours) for creamier dal and faster cooking.
- In a pot, add the soaked lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer until the lentils are very soft and mushy, about 25-30 minutes. Stir occasionally to prevent sticking.
- While the lentils are cooking, prepare the rice. Rinse the rice until the water runs clear. Cook rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it rest for 10 minutes before fluffing with a fork.
- In a separate pan, heat ghee or vegetable oil over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter (about 30 seconds), add dried red chili.
- Add chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown, about 5-7 minutes.
- Add turmeric powder and garam masala. Sauté for another minute, being careful not to burn the spices.
- Pour the tempered spices over the cooked lentils. Add salt to taste and lemon juice. Simmer for another 5 minutes, allowing the flavors to meld together.
- Garnish with chopped cilantro and serve hot with jeera rice. A dollop of plain yogurt (if not dairy-free) can also be added for extra richness.
Cuisine: Indian
Suitability: vegetarian,dairy-free,gluten-free
Prep Time: 15 mins
Cook Time: 40 mins
Serving Size: 4
Meal Type: dinner