Jeera Rice & Dal Tadka Dinner
Fragrant cumin-tempered basmati paired with spiced lentils — a simple, satisfying Indian weeknight dinner. Both components cook separately but come together in one bowl.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 cup basmati rice
- 1 tbsp cumin seeds
- ¾ cup red lentils (masoor dal)
- 1 medium onion, finely diced
- 1 medium tomato, diced
- 1 tbsp ginger-garlic paste
- ½ tsp chili powder
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, then drain.
- 2
Heat 1 tbsp oil in a medium pot over medium-high. Add cumin seeds; let them sizzle and darken, ~45 seconds.
- 3
Add rinsed rice and stir until it looks glossy and coated, about 2 minutes. Pour in 2 cups water and a pinch of salt.
- 4
Bring to a boil, then cover and reduce heat to low. Simmer 12 minutes until rice is tender and water absorbs.
- 5
While rice cooks, heat 1 tbsp oil in a second skillet. Add diced onion; cook 3 minutes until softened.
- 6
Add ginger-garlic paste and chili powder; stir for 30 seconds until fragrant. Add diced tomato and red lentils.
- 7
Pour in 2 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer 12 minutes until lentils break down.
- 8
Serve jeera rice alongside the dal tadka, spooning the lentils over or mixing together in one bowl.
Tools you’ll need
- medium pot with lid
- medium skillet
- wooden spoon
- fine-mesh sieve
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