Dhaba Style Dal Tadka Aur Jeera Rice
A classic Indian dish featuring flavorful lentil curry (Dal Tadka) served with aromatic cumin-infused rice (Jeera Rice).
2h4Servings
Nutrition
514kcal
12gProtein
68gCarbs
22gFat
Ingredients
DAL TADKA
Toor Dal
½ cup
Chana Dal
2 tbsp
Masoor Dal
2 tbsp
Green Chilli
1 piece
Salt
To taste
to taste
Turmeric Powder
¼ tsp
Ginger
1 inch
Water
2½ cups
Ghee
2 tbsp
Cumin Seeds
1 tsp
Red Chilli
1 piece
Ginger
1 tbsp
Garlic
1 tbsp
Green Chilli
2 pieces
Onion
1 piece
Tomato
1 piece
Turmeric Powder
¼ tsp
Kashmiri / Degi Red Chilli Powder
½ tsp
Coriander Powder
½ tsp
Garam Masala
1 pinch
Water
1 splash
Roasted Kasuri Methi Powder
1 pinch
Dry Mango Powder
½ tsp
Butter
1 tbsp
Fresh Coriander
1 handful
Ghee
1 tbsp
Onion
0.5 piece
Red Chilli
1 piece
Asafoetida
½ tsp
Kashmiri Red Chilli Powder
½ tsp
JEERA RICE
Basmati Rice
1 cup
Salt
To taste
to taste
Lemon Juice
1 tsp
Ghee
2 tbsp
Cumin Seeds
1 tsp
Fresh Coriander
1 handful
Equipment
Pressure Cooker
Instructions
1Soaking and Boiling the Dal
45m
45mWash Dals
Transfer all three dals into a large bowl, wash them well until the water runs clear. Discard the water and add fresh water. Let the dals soak for 30 minutes to an hour.
Pressure Cook Dal
Once soaked, discard the water and transfer the dals into a pressure cooker. Add green chilli, salt, turmeric powder, julienned ginger, and 2.5 cups of water. Pressure cook for 3-4 whistles over medium-high flame.
Rest and Mash
Switch off the flame and let the cooker de-pressurize naturally. Open the lid, discard the green chilli, and stir the dal well. Your boiled dal is ready.
2Making the First Dal Tadka
15m
15mHeat Pan and Ghee
Set a large pan over high heat and add 2 tbsp of ghee. Once the pan gets hot, reduce to medium flame.
Sauté Aromatics
Add cumin seeds, dried red chilli, chopped ginger, chopped garlic, and chopped green chilli. Cook for a minute.
Cook Onions and Tomatoes
Add chopped onion and cook until light golden brown. Then add chopped tomato and salt, stir, and cook until the tomato gets mushy.
Add Spices and Flame
Add powdered spices (turmeric, Kashmiri red chilli, coriander, garam masala). Stir quickly, then immediately add a splash of water. Tilt the pan slightly so the flame enters it to incorporate a smoky flavor.
Combine and Simmer
Add the boiled dal, stir well, and bring to a boil. Stir in kasuri methi powder, dry mango powder, butter, and chopped fresh coriander. Mix well.
3Making the Second Dal Tadka
5m
5mHeat Pan and Ghee
Set a small pan over high heat. Once hot, add 1 tbsp of ghee.
Fry Onions
Once the ghee is hot, add sliced onion and fry until light golden brown.
Add Spices and Pour
Add dried red chilli, asafoetida, and Kashmiri red chilli powder. Immediately pour this tempering over the prepared dal tadka.
4Preparing the Jeera Rice
40m
40mWash and Soak Rice
Wash the basmati rice well until the water runs clear. Soak them in fresh water for 30-45 minutes. Discard the soaking water before cooking.
Boil Water
Add water into a large stock pot and bring it to a roaring boil.
Cook Rice
Once the water is boiling, add salt, lemon juice (with the slice), and the soaked rice. Cook until the rice is 90% cooked, which should take 4-5 minutes if soaked well.
Drain and Cool
Transfer the rice into a sieve using a large spider. Fluff them up with forks so excess steam escapes. Cool down the rice completely.
5Finishing the Jeera Rice
5m
5mHeat Wok and Ghee
Set a wok over high heat and add 2 tbsp of ghee.
Temper Cumin
Add cumin seeds and cook until they crackle.
Toss Rice
Add the boiled rice, salt, and chopped fresh coriander. Stir well and toss the rice over high flame for a few seconds.
Tips
For a deeper smoky flavor in the dal tadka, you can briefly char a piece of garlic or onion and add it to the tempering before pouring it over the dal.
Ensure the rice is cooled completely after draining to prevent it from becoming mushy when tossed with ghee and spices.
The smoky flavor infusion step where you tilt the pan to let the flame enter is crucial for the 'dhaba' style taste; perform it carefully.