Williams Sonoma Williams Sonoma Home Pottery Barn Pottery Barn Teen Pottery Barn Kids West Elm Rejuvenation Mark & Graham GreenRow

Mom’s Dal Fry and Jeera Rice

Rated 0 out of 5
Be the first to Write a Review

Palak Patel, a food blogger and author of the cookbook The Chutney Life, says if you come to her house on a Monday, “it’s 100 percent likely that we’re having dal fry and jeera rice for dinner. It’s my cure-all meal after a weekend of indulging, or when we’re returning home after a long vacation and our tummies need some gentle comfort food.” Although dal can be made with a variety of lentils, her mother’s recipe uses toor dal, which is simple and totally satisfying, Palak explains. “I often refer to this dish as Indian soul food and a Patel family favorite, as my family has been eating it for generations. It is truly an heirloom recipe.” The dish is also perfect for serving during Diwali, the annual Festival of Lights.

Prep Time 25 minutes
Cook Time 45 minutes
Servings 4

Ingredients

  • For the jeera rice:
  • 1 cup (5 3/4 oz./180 g) long-grain basmati rice
  • 1 Tbs. ghee
  • 1 1/2 tsp. cumin seeds
  • 2 whole cloves
  • 2 bay leaves
  • 1/2 tsp. salt
  • For the dal fry:
  • 1 cup (6 1/4 oz./190 g) toor dal
  • 1/2 tsp. ground turmeric
  • 2 tsp. salt
  • 3 Tbs. ghee
  • 2 tsp. cumin seeds
  • 2 serrano chiles, finely chopped
  • 1/2 tsp. hing (asafetida)
  • 6 large garlic cloves, chopped
  • 8 to 10 curry leaves
  • 1 medium yellow onion, diced
  • 2 tsp. red chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 3 Tbs. chopped fresh cilantro

Directions

To prepare the jeera rice, rinse the rice a few times, then cover with water and let soak for 30 minutes. Drain the water and set the rice aside.

In a medium pot over medium-high heat, warm the ghee. Add the cumin seeds and once they begin to sizzle, add the cloves and bay leaves and give the spices a quick stir. Add the rice and toast, stirring constantly, for about 2 minutes. Add 2 cups (16 fl. oz./480 ml) water and the salt and bring to a rolling boil. Cover and reduce the heat to low. Cook until the rice is fluffy and all of the water has been absorbed, about 12 minutes. Fluff with a fork right before serving.

While the rice is cooking, prepare the dal fry: Rinse the toor dal with water a couple of times and then drain. Place the dal, 2 cups (16 fl. oz./480 ml) water, the turmeric and 1 tsp. of the salt in an Instant Pot. Set the mode to high pressure, cook for 15 minutes and then quick release.

Heat a large pot over medium-high heat and add the ghee. Once it starts to melt, add the cumin seeds and serranos. Let them sizzle for a few seconds, then add the hing, garlic and curry leaves. Stir continuously and let the garlic get slightly golden, 3 to 4 minutes.

Add the onion and the remaining 1 tsp. salt and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes, then add the chili powder, ground cumin and coriander. Stir, then add the cooked dal and 2 1/2 cups (20 fl. oz./600 ml) water. Bring to a boil, reduce the heat and simmer for 5 to 6 minutes. Add the cilantro.

Serve the dal alongside the rice. Serves 4.

Note: As the dal sits, it will start to thicken. You can add more water as needed when you reheat it (just be sure to adjust the salt level if you add a lot of water).

Adapted from The Chutney Life by Palak Patel (Abrams, 2023)

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 64ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;