Golden Masoor Dal Tadka With Jeera Rice Recipe

About this recipe

Golden Masoor Dal Tadka with Jeera Rice is a dish that combines the earthy, protein-rich goodness of red lentils with the aromatic comfort of cumin-infused rice. This hearty Indian dinner is perfect for those seeking a balanced meal with a fusion of flavors. The dal is spiced with turmeric, coriander, and chili powder, creating a vibrant and fragrant curry, while the jeera rice adds a subtle warmth and texture to the plate. Packed with essential nutrients like 37g of protein and 15g of fiber, this dinner is as nourishing as it is delicious. Cooking this dish is a delightful experience, with the sizzling cumin seeds and the aroma of fresh coriander filling your kitchen. Serve it hot for a satisfying meal that’s perfect for winding down after a busy day.

Ingredients

• 500 g Tata Sampann Unpolished Masoor Dal
• 1 kg Rice
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 ml Oil (For Frying)
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the masoor dal under running water until the water runs clear, then soak it for 15 minutes.
2. 2. Wash the rice thoroughly and soak it in water for 20 minutes, then drain and set aside.
3. 3. Heat 1 tablespoon of oil in a pan, add cumin seeds, and let them crackle for 30 seconds.
4. 4. Add chopped onions, garlic, and ginger to the pan, and sauté until the onions turn golden brown.
5. 5. Stir in the diced tomatoes and green chilies, cooking until the tomatoes soften and blend into a paste.
6. 6. Add turmeric powder, red chili powder, coriander powder, and salt, mixing well to combine the spices.
7. 7. Drain the soaked masoor dal and add it to the pan, stirring to coat the lentils with the spice mixture.
8. 8. Pour 400 ml of water into the pan, bring it to a boil, then cover and simmer for 20 minutes until the dal is tender.
9. 9. In another pot, heat 1 tablespoon of oil, add cumin seeds, and let them crackle for 30 seconds.
10. 10. Add the soaked rice to the pot, stir gently, and pour in 200 ml of water. Cover and cook on low heat until the rice is fluffy.
11. 11. Garnish the cooked dal with fresh coriander leaves, and adjust the seasoning if needed.
12. 12. Serve the dal alongside the fragrant jeera rice for a wholesome and balanced dinner.