Indian Dal with Jeera Rice
A creamy, deeply spiced, buttery bowl of lentils served with aromatic jeera rice.
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- •.75 cup Split pigeon peas
- •.25 cup Split red lentils
- •.25 cup Split chickpeas
- •1 cup Basmati ricesoaked
- •2 Shallotsroughly chopped
- •2 Garlic cloves
- •1 chunk Gingersliced
- •3 small Tomatoesor 1 large
- •2 Green chilisplit
- •1 pinch Saltto taste
- •1 tsp Turmeric
- •1 splash Cooking oil
- •1 knob Gheeor clarified butter
- •1 tsp Cumin seedswhole
- •2 pieces Dried chili
- •1 Red onion(optional)finely diced
- •1 tsp Garam masala
- •1 tsp Kashmir chili powder
- •1 tsp Smoked paprika
- •1 pinch Fenugreek seed powder
- •1 pinch MSG(optional)
- •1 pinch Sugar
- •1 splash White vinegarneutral
- •1 splash Lime juice
- •1 handful Cilantrochopped
- •1 pinch Hingalso called asafetida
- 1
Rinse and soak split pigeon peas, split red lentils, and split chickpeas for 30 minutes to an hour.
1h 0m
- 2
Rinse and soak basmati rice.
30 min
- 3
Blend shallots, garlic, ginger, tomatoes, green chili, and salt into a smooth paste.
5 min
- 4
Drain soaked legumes and add to a pot with ginger slices, green chili, turmeric, salt, and water. Bring to a boil, add oil, then simmer for 30 minutes.
30 min
- 5
Cook soaked basmati rice in boiling salted water with lime juice and rind until 90% done. Drain and fluff.
10 min
- 6
In a saucepan, melt ghee and toast cumin seeds. Add dried chili and onion, cook until caramelized. Add blended paste and spices, cook until reduced.
10 min
- 7
Add cooked lentils to the saucepan, simmer for 10 minutes. Add garam masala, fenugreek seed powder, MSG, sugar, and vinegar. Stir and adjust seasoning.
10 min
- 8
In a pan, melt ghee, bloom cumin seeds, add rice, salt, and cilantro. Stir to make jeera rice.
5 min
- 9
Make tatka by melting ghee, caramelizing shallots, and adding chili, chili powder, and hing. Pour over dal before serving.
5 min
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