Jeera Rice Bowl with Dal, Raita & Fresh Sides
Aromatic cumin-tempered basmati rice paired with quick dal, cooling raita, and fresh onions, tomatoes, and lemon. A complete Indian dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 cup basmati rice
- 1 tbsp cumin seeds
- ½ cup red lentils (masoor dal)
- ¾ cup plain yogurt
- ½ medium cucumber, diced
- 1 medium red onion
- 1 medium tomato
- 1 whole lemon
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, about 90 seconds.
- 2
Heat 2 tbsp oil in a pot over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- 3
Add rinsed rice and stir for 1 minute to coat with oil. Pour in 2 cups water, add a pinch of salt, and bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 12 minutes until rice is tender and water is absorbed.
- 5
While rice cooks, boil 1.5 cups water in a second pot. Add lentils and simmer uncovered for 10 minutes until soft, stirring occasionally.
- 6
Mix yogurt with diced cucumber, a pinch of salt, and black pepper to make raita. Slice onion and tomato thin.
- 7
Fluff rice with a fork. Divide rice into bowls and top each with dal, a dollop of raita, sliced onions, tomatoes, and a lemon wedge.
Tools you’ll need
- large pot with lid (for rice)
- medium pot (for dal)
- two cutting boards
- sharp knife
- fork
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