Few meals offer the comfort and satisfaction of a Dal Tadka & Jeera Rice combo — a timeless North Indian staple that brings warmth to every bite. Maya Noor learned this soulful pairing from her grandmother, who believed a good dal and perfectly tempered rice could heal a tired heart. With creamy, flavorful dal tempered in sizzling ghee and fragrant jeera rice that’s light yet full of flavor, this meal is simple, wholesome, and packed with home-style goodness that rivals any restaurant plate.

PREP TIME	COOK TIME
15 MIN	30 MIN

Ingredients:

For Dal Tadka:

½ cup toor dal (arhar dal), washed and soaked for 20 minutes

1½ cups water (for pressure cooking)

1 medium onion, finely chopped

1 medium tomato, finely chopped

1 green chili, slit

½ tsp turmeric powder

½ tsp red chili powder

Salt to taste

1 tbsp ghee or oil

Fresh coriander leaves, chopped

Squeeze of lemon juice over dal before serving 🌿🍋

For Tadka (Tempering):

1 tbsp ghee

1 tsp cumin seeds

1–2 dry red chilies

4–5 garlic cloves, sliced

A pinch of asafoetida (hing)

½ tsp Kashmiri red chili powder (for color)

For Jeera Rice:

1 cup basmati rice, soaked for 15–20 minutes

2 cups water

1 tbsp ghee or oil

1 tsp cumin seeds

1 small bay leaf (optional)

Salt to taste

Equipments:

Pressure cooker or instant pot (for dal)

Deep saucepan or kadhai (for jeera rice)

Small pan or tadka pan (for tempering)

Spatula or ladle

Knife and chopping board

Bowl (for soaking rice and dal)

Step-by-Step Guide

Step 1: Cook the Dal

• Wash and soak ½ cup toor dal for 20 minutes.
• In a pressure cooker, add soaked dal with 1½ cups water, ½ tsp turmeric powder, and salt to taste.
• Pressure cook for 3–4 whistles on medium heat or until the dal is soft and mushy.
• Once pressure releases, mash the dal gently with the back of a spoon or whisk. Set aside.

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Step 2: Prepare the Dal Base

• In a kadhai, heat 1 tbsp ghee.
• Add 1 chopped onion and sauté until golden brown.
• Add 1 chopped tomato, 1 green chili (slit), and ½ tsp red chili powder.
• Cook until tomatoes are soft and the oil begins to separate.
• Add the cooked dal to this mixture. Mix well and simmer for 5–7 minutes on low flame. Adjust salt and water as needed.

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Step 3: Make the Tadka (Tempering)

• In a small tadka pan, heat 1 tbsp ghee.
• Add 1 tsp cumin seeds, let them splutter.
• Add 4–5 sliced garlic cloves, 1–2 dry red chilies, and a pinch of asafoetida (hing).
• Sauté until garlic turns golden brown. Turn off the flame.
• Add ½ tsp Kashmiri red chili powder (for rich color) and immediately pour the tadka over the hot dal.

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Step 4: Prepare the Jeera Rice

• Heat 1 tbsp ghee in a pan. Add 1 tsp cumin seeds and 1 small bay leaf (optional). Let it crackle.
• Add 1 cup soaked and drained basmati rice and stir gently for 1 minute.
• Add 2 cups water and salt to taste.
• Bring to a boil, then reduce the flame to low, cover, and cook for 10–12 minutes or until rice is fully done.
• Let it rest for 5 minutes. Fluff with a fork before serving.

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Step 5: Serve the Combo

• Pour hot dal into a serving bowl, garnish with chopped coriander and a squeeze of lemon.
• Serve with a portion of jeera rice on the side. Add papad or pickle for an extra touch.

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Chef’s Notes & Cooking Tips

• Soaking toor dal for at least 20 minutes reduces cooking time and helps it cook evenly.
• For a richer flavor, always use ghee for both dal and rice — it enhances aroma and taste.
• To make it spicy, add a pinch of garam masala or use 2 green chilies instead of one.
• Avoid stirring jeera rice too much while cooking — it can break the grains.
• You can use masoor dal or moong dal if toor dal isn’t available.
• For extra restaurant-style finish, add a second tadka just before serving for that sizzling aroma.

Serving Suggestions

• Serve hot dal tadka and jeera rice side by side on a stainless steel or ceramic thali for an authentic North Indian presentation.
• Add a bowl of boondi raita, onion salad, and a slice of lemon for a well-rounded meal.
• Pair with papad, achar (pickle), and ghee-drizzled rice for extra richness.
• For a festive platter, include roti or phulka as an extra bread option.
• Garnish dal with tempered garlic and red chili oil just before serving for that final visual and flavor punch.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	620 kcal
Protein	16 g
Carbohydrates	90 g
Sugars	5 g
Fat	20 g
Saturated Fat	7 g
Fiber	8 g
Sodium	500 mg
Cholesterol	15 mg