Name: Dhaba Style Dal Tadka Aur Jeera Rice | ढाबे जैसी दाल तड़का और जीरा राइस | Chef Sanjyot Keer
Ingredients: 1/2 cup tuvar dal; 2 tbsp chana dal; 2 tbsp masoor dal; salt to taste; 1/4 tsp turmeric powder; 1 tsp cumin seeds; 1 dried red chilli; 1/2 tsp Kashmiri or Degi red chilli powder; 1/2 tsp coriander powder; a pinch of garam masala; a pinch of roasted kasuri methi; 1/2 tsp dried mango powder; 1 slit green chilli; 1 inch julienned ginger; 1 tbsp chopped ginger; 1 tbsp chopped garlic; 2-3 chopped green chillies; 1 chopped onion; 1 chopped tomato; freshly chopped coriander leaves; 2 tbsp ghee; 1 tbsp butter; 1 cup Basmati rice; 1 tsp lemon juice; lemon peel

Dal Tadka & Jeera Rice

Step 1: Prepare the Lentils [00:18]

In a big bowl, take 1/2 cup tuvar dal, 2 tbsp chana dal, and 2 tbsp masoor dal. Wash the lentils thoroughly until the water runs clear. Soak the lentils in lots of water for 1/2 to 1 hour.

Step 2: Cook the Lentils [01:57]

Transfer the soaked lentils to a pressure cooker. Add a slit green chilli, salt to taste, 1/4 tsp turmeric powder, 1 inch julienned ginger, and about 2-1/4 to 2-1/2 cups of water. Cover and cook on medium-high flame for 3-4 whistles.

Step 3: Prepare the Tempering [03:18]

In a hot fry pan, add 2 tbsp ghee. Once hot, add 1 tsp cumin seeds, 1 dried red chilli, 1 tbsp chopped ginger, 1 tbsp chopped garlic, and 2-3 chopped green chillies. Sauté for 1-2 minutes.

Step 4: Add Onions and Tomatoes [04:10]

Add 1 chopped onion and sauté on high flame until translucent. Then add 1 chopped tomato and salt to taste. Cook while stirring on high flame for 2-3 minutes until the tomatoes are slightly mushy.

Step 5: Add Spices and Water [04:56]

Add 1/4 tsp turmeric powder, 1/2 tsp Kashmiri or Degi red chilli powder, 1/2 tsp coriander powder, and a pinch of garam masala. Stir quickly, add a splash of water, and tilt the pan slightly to let the flames reach the sides for a smoky flavor.

Step 6: Combine Dal and Tempering [05:43]

Add the cooked dal to the tempering and mix well. Boil the dal for 2-3 minutes. Then, add a pinch of roasted kasuri methi, 1/2 tsp dried mango powder, 1 tbsp butter, and freshly chopped coriander leaves. Mix everything together.

Step 7: Prepare the Jeera Rice [08:37]

Take 1 cup Basmati rice, wash it until the water is clear, and soak for 30-45 minutes. In a stock pot, bring water to a rolling boil, add salt to taste, 1 tsp lemon juice, and the peel of the lemon. Add the soaked rice and cook for 4-5 minutes until fluffed up.

Step 8: Fluff and Temper the Rice [09:55]

Strain the rice and let it drain in a sieve. Fluff the rice lightly with a fork. In a wok, heat desi ghee, add 1 tsp cumin seeds, and wait for them to crackle. Add the rice, salt to taste, and freshly chopped coriander leaves. Mix gently and cook for 1-2 minutes.