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Dal Tadka (Lentil Curry)

Ingredients

• 1 cup Toor dal (pigeon pea lentils)
• 3 cups water
• 1 medium onion (finely chopped)
• 1 medium tomato (finely chopped)
• 2 cloves garlic (minced)
• 1 green chili (chopped)
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp ghee or oil
• 8-10 curry leaves
• 2 tbsp chopped coriander leaves
• Salt to taste

Instructions

1. Rinse and soak the dal for 10-15 minutes. Drain and pressure cook with 3 cups of water, turmeric, and salt for 3-4 whistles. Mash lightly once cooked.
2. Heat ghee in a pan. Add cumin seeds and curry leaves. Once they splutter, add garlic, green chili, and onions. Saute until golden.
3. Add tomatoes and cook until soft. Then add red chili powder and garam masala.
4. Mix in the cooked dal and simmer for 5 minutes. Garnish with coriander leaves.
5. Serve hot with jeera rice or roti.

Jeera Rice (Cumin-Flavored Rice)

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• Salt to taste

Instructions

1. Wash and soak rice for 15 minutes. Drain.
2. Heat ghee in a pan, add cumin seeds and bay leaf. Let them sizzle.
3. Add rice and sauté for a minute. Pour in water and add salt.
4. Cook covered on low heat until rice is fully cooked. Fluff with a fork.

Enjoy your homemade Dal Tadka with Jeera Rice for a comforting Indian lunch! 🍛✨