Something like a combination of dal and rice is a part of a normal meal at home. Yet, we crave for the same rice and dal at the restaurant once in a while. What if you can get the same result and the same taste when you cook Jeera rice and Dal Tadka at home? Surprised?
Well, try it and know the results yourself with this recipe:
For The Jeera Rice, You Will Need:
1 cup any long-grained rice/or basmati rice
1 tbsp cumin (jeera)
1 tbsp oil
1 tbsp ghee
Salt to taste
1 tbsp finely chopped coriander (dhania)
1 tbsp butter
For The Dal Tadka, Keep Ready:
1 cup tur daal/split & husked pigeon pea lentils
½ chopped onions
 1 cup finely chopped tomatoes
1 or 2 green chilies
1 tsp finely chopped ginger
1 tbsp chopped coriander leaves
½ tsp turmeric powder
1 pinch of asafoetida
1 tbsp of low-fat cream (optional)
½ tsp garam masala powder
2 tbsp chopped coriander leaves
Salt as per taste
3 tbsp oil or ghee
1 tsp cumin seeds
2 to 3 dry red chilies
1 pinch of asafoetida
5 to 6 medium garlic cloves
1 tsp crushed Kasuri methi
1 tsp red chili powder
(Note: You will also need a small piece of charcoal for the smoking method)
Instructions:
- Now take the rice, wash it, and soak them in enough water for 20 to 30 minutes. While you soak them, take the dal and put them in a pressure cooker after rinsing it well.
- Add chopped onions, chopped tomatoes, green chilies, and chopped ginger to the pressure cooker.
- Add two and a half cups of water, turmeric powder, hing/asafoetida to it and mix them.
- Now put the lid and wait for 7 to 8 whistles. By that time, put the soaked rice in boiling water in a deep pan and add some salt. Stir once in a while, while you cook for 6 minutes or so.
- Strain the water from the rice and put the rice on a flat plate evenly to cool it. Ensure that the steam gets evaporated.
- Now put some ghee in a pan and after it heats up, add cumin seeds let them crackle.
- Lower the flame, add the cooked rice, salt, and coriander to it, and mix it well.
- Turn the flame higher and now toss the rice slowly but continuously for 2 to 3 minutes.
- Lastly, add butter, cover it, and keep the jeera rice aside.
- Meanwhile, for the dal tadka, after cooking the dal, open the cooker and whisk the dal.
- If you find the dal too thick, add a little water to dilute it.
- Now add some cream, garam masala, coriander leaves, salt and mix well. For the restaurant style, take a charcoal piece and burn it with the help of tongs on the stove until it turns red hot.
- After that, put it inside a bowl and put a few drops of oil or ghee on top of it. As soon as you see the fumes coming, put the bowl on the dal, and cover the cooker with a plate for a minute or two.
- Now for the tempering, put cumin seeds after heating ghee in a pan.
- Add red chilies, asafoetida, and finely chopped garlic, taking care not to burn them.
- Add Kasuri methi and red chili powder on a low flame.
- Now empty the tempering into the dal, and you have your Restaurant style Jeera Rice with Dal Tadka!
If you want, you can garnish with coriander leaves and enjoy with your lovely family.
