Tadka Dal with Jeera Rice

A simple yet flavorful lentil dish tempered with aromatic spices, served with cumin-infused rice.

Tadka Dal with Jeera Rice

Ingredients

Instructions

  1. Wash the red lentils thoroughly. Soak for at least 30 minutes (or up to a few hours) for creamier dal and faster cooking.
  2. 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.
  3. 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.
  4. 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.
  5. Add chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown, about 5-7 minutes.
  6. Add turmeric powder and garam masala. Sauté for another minute, being careful not to burn the spices.
  7. 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.
  8. 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