Dal Tadka + Jeera Rice

Method

1. 1

   Wash 1 cup toor dal + ¼ cup moong dal. Pressure cook with 3 cups water, ¼ tsp turmeric, 1 chopped tomato and salt for 4 whistles. Whisk smooth.

2. 2

   Tadka 1: heat 2 tbsp ghee, crackle 1 tsp cumin and ½ tsp mustard, add chopped onion, ginger-garlic, green chili and curry leaves; sauté golden. Pour into the dal and simmer 5 mins.

3. 3

   Tadka 2 (smoky finish): heat 2 tbsp ghee, switch off, add 2 dry red chilies, 1 tsp red chili powder and a pinch of hing. Pour over the dal.

4. 4

   Stir in chopped coriander and kasuri methi.

5. 5

   Jeera rice: heat 1 tbsp ghee, crackle 1 tsp cumin, add 1.5 cups soaked basmati and 3 cups water with salt. Pressure cook 1 whistle.

6. 6

   Fluff rice and serve with the dal, lemon and onion rings.

Adapted from Swasthi's Recipes – Dal Tadka