Dal Fry with Jeera Rice

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A popular indian dal served with tempered basmati rice.

From roadside dhabas to global Indian restuarents, almost all serve Dal Fry with Jeera Rice
Perfectly cooked dal with aromatic tempering along with onions and tomatoes, give it a very pleasing texture and irresistable flavour.

Serves 4

Ingredients

For Dal Fry

  • Split pigeon peas (tuvar dal) – 1 cup
  • Onion – 1, finely chopped
  • Tomato – 1,finely chopped
  • Green chillies – 2, finely chopped
  • Garlic – 3 cloves, finely chopped
  • Curry leaves – few
  • Whole dry red chilli – 2
  • Mustard seeds – ¼ teaspoon
  • Cumin seeds – ¼ teaspoon
  • Green chilli paste – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Red chilli powder – ½ teaspoon
  • Garam masala – ½ teaspoon
  • Salt to taste
  • Ghee – 2 tablespoon
  • Coriander – 2 teaspoon, finely chopped

For Jeera Rice

  • Basmati rice – 1.5 cups
  • Cumin seeds – 1 teaspoon
  • Green chillies – 2, slit
  • Curry leaves – few
  • Cinnamon – 1 inch piece
  • Cloves – 2
  • Bay leaves – 2
  • Salt to taste
  • Ghee – 1 teaspoon

Method

For Dal fry

  1. Pressure cook the split pigeon peas. Do not mash them.
  2. Heat ghee and splutter mustard and cumin seeds.
  3. Add whole dry red chillies, curry leaves and sauté garlic and onions.
  4. Add tomatoes and cook for few minutes. Then add the cooked split pigeon peas.
  5. Add turmeric powder, red chilli powder, green chilli paste, salt and garam masala. Let it boil.
  6. Garnish with coriander and serve hot.

For Jeera Rice

  1. Heat ghee and splutter cumin seeds.
  2. Add split green chillies, curry leaves, cinnamon, clove and bay leaves.
  3. Add rice, water and salt. Cook the rice till done.
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