Tadka Dal with Jeera Rice

1.Rinse the split yellow lentils (toor dal) under cold water until the water runs clear. In a pot, combine the lentils and 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are soft and cooked through. Stir occasionally and add more water if necessary to prevent sticking.

2.In a separate pan, heat 2 tablespoons of ghee or oil over medium heat. Add the cumin seeds and mustard seeds, allowing them to sizzle for a few seconds until fragrant.

3.Add the finely chopped onion to the pan and sauté until golden brown. Then, add the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.

4.Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture, about 5-7 minutes.

5.Once the lentils are cooked, add the sautéed mixture to the pot of lentils. Mix well and let it simmer for another 5-10 minutes to allow the flavors to meld. Adjust salt to taste and garnish with chopped coriander leaves before serving.

6.For the jeera rice, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

7.In a pot, heat 1 teaspoon of ghee or oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds. Then, add 2 cups of water and bring it to a boil.

8.Add the soaked and drained basmati rice to the boiling water. Add salt to taste, stir gently, and cover the pot with a lid. Reduce the heat to low and let it cook for about 15 minutes, or until the rice is fluffy and all the water is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.

9.Serve the hot tadka dal topped with the sizzling tempering alongside the cumin-infused jeera rice.