Tangy Masoor Dal With Jeera Rice Recipe

About this recipe

A comforting combination of tangy masoor dal tempered with spices and served alongside aromatic jeera-infused basmati rice.

Ingredients

• 100 g Coriander Leaves
• - MASOOR DAL
• 1 kg Basmati Rice
• 500 g Onion
• - Tomato Ketchup
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the masoor dal thoroughly under running water and soak for 10 minutes.
2. 2. In a pressure cooker, add soaked dal, turmeric, and 300 ml water. Cook for 3 whistles.
3. 3. Rinse the basmati rice and soak it for 10 minutes, then drain and set aside.
4. 4. Heat 10 ml oil in a pot and add 2 g cumin seeds. Let them splutter before adding rice.
5. 5. Add 200 ml water and a pinch of salt to the rice. Cover and cook on low heat for 12 minutes.
6. 6. In a separate pan, heat 10 ml oil and sauté chopped onions, garlic, ginger, and green chili until golden.
7. 7. Add chopped tomatoes, red chili powder, coriander powder, and a pinch of salt. Cook until tomatoes soften.
8. 8. Mix the cooked masoor dal into the tomato mixture. Add water to adjust consistency and simmer for 5 minutes.
9. 9. Garnish the dal with fresh coriander leaves and set aside.
10. 10. Fluff the jeera rice with a fork and serve alongside the tangy masoor dal.