Dal Makni & Jeera Rice

📝INGREDIENTS

For the dal:

• 1 cup whole urad dal
• Salt to taste
• 2 tbsp butter
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 medium onion – finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes – pureed
• 1–2 green chilies – slit
• ½ tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ cup fresh cream
• 1–2 tbsp kasuri methi
• 1 tbsp butter – to finish

🍚 Jeera Rice Recipe:

• 1 cup basmati rice – soaked for 20 mins
• 2 cups water
• 1 tbsp ghee or butter
• 1 bay leaf
• 2–3 black peppercorns & 1 clove

👩‍🍳Recipe

Soak & Cook Dal:

-Soak urad dal + rajma overnight (or for at least 8 hours).

-Pressure cook with salt and 4 cups water for 6–7 whistles or until soft and mashable.

Make the Tadka:

-In a heavy-bottomed pan, heat butter + ghee.

-Add cumin seeds, let them splutter.

-Sauté onions till golden brown.

-Add ginger-garlic paste, cook till raw smell goes.

-Add tomato puree and cook until oil separates.

Combine:

-Add cooked dal to the tomato-onion masala.

-Mix and simmer for 30–40 mins on low, stirring occasionally.

-Add chili powder, coriander powder, salt and more water if it’s too thick.

-Stir in cream, kasuri methi, and finish with a dollop of butter.

-Let it simmer further for that rich flavor.

Jeera rice:

-Heat ghee in a pan. Add jeera (and whole spices if using).

-Let cumin splutter till aromatic.

-Drain soaked rice and add it to the pan. Sauté gently for 1–2 mins.

-Add 2 cups water and salt.

-Cover and cook on low flame for 12–15 mins or until rice is soft and fluffy.

-Let it rest 5 mins before fluffing with a fork.