Dal Fry and Jeera Rice Recipe (Lentil Stew with Cumin Rice).

Dal Fry & Jeera Rice

Dal with rice is the staple of India. Lentils act as a ready source of protein for majority of Indians who are vegetarians. Dal Fry and Jeera Rice is a restaurant style of ‘Dal and rice’ made at every home. However this recipe is as simple as one made at home with minimalistic Ingredients. Instead of pressure cooker, we use clay pot for cooking dal in a traditional way. We made it with tuvar dal and chana dal. You can also make it with only tuvar dal or with various combination of lentils like masoor dal, moong dal, dhuli urad dal, toor or channa dal.


Yields 4, Cooking Time 40 min;

Tuvar dal (pigeon peas) 1 cup, Chana dal (Split Bengal Gram) 1/4 cup{optional}, Rice 1.5 cups, Cumin Seeds(Jeera) 1 tsp, Ghee(Clarified Butter) 1 Tbsp, Fenugreek seeds 1/2 tsp, Onions medium 2, Tomatoes medium 4, Oil 3 Tbsp, Garlic 1.5 tsp, Chilli powder 1.5 tsp, Ginger 1.5 tsp, Asafoetida (hing) 1/2 tsp, Turmeric 0.75 tsp, Garam Masala 1 tsp, Cumin and Coriander Powder(jeera dhaniya pwd) 1.5 tsp, Lemon 2 pc, Coriander leaves chopped 1 cup, Salt to Taste.


Method to make Dal Fry & Jeera Rice

Soak dal 2 hours in advance before preparation; Bring dal to boil with 4 cups of water; Add Fenugreek Seeds; Simmer in a closed pot.


Put Rice to boil in 3 cups of water and salt it. Meanwhile salt the dal when its half done. Simmer Rice with lid closed.


When Rice is Half done, heat Ghee in kadai; Fry cumin till dark Brown. Instantly transfer to the Rice and mix well. Let it simmer till done.


In the same kadai, Heat Oil and cook onions briefly. Add Garlic, Shredded Ginger, Chilli Powder, Turmeric, Asafoetida(hing), Salt & Garam Masala. Mix well and cook till onions are translucent at low heat.


 Add Tomatoes and cumin-coriander powder; Cook at low heat till tomatoes are done. Now transfer it to the dal, mix well and let it simmer. Meanwhile check and turn off if rice done.


Once the dal is cooked, turn off the heat. Add 1 lemon and half cup Coriander Leaves.


Plate and Garnish with Remaining Lemon & Coriander Leaves.


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