Tomato Tadka Dal with Jeera Rice

Ingredients

• 1 cup yellow lentils (moong dal)
• 1 can (14 oz) canned diced tomatoes
• 1 medium onion, diced
• 1.5 tbsp ginger-garlic paste
• 1.5 tsp, divided jeera (cumin seeds)
• ½ tsp turmeric powder
• 1 tsp dried curry leaves
• 1.5 cups basmati rice
• 3 cups water
• ½ tsp whole cumin seeds

Instructions

1. 1

   Rinse lentils under cold water until water runs clear, ~1 minute.

2. 2

   Heat 1 tbsp oil in a large pot over medium-high heat. Add onion and cook, stirring, until softened and starting to brown, ~4 minutes.

3. 3

   Stir in ginger-garlic paste and cook until fragrant, 30 seconds. Add turmeric and 1 tsp jeera, stir for 15 seconds.

4. 4

   Pour in canned tomatoes (with juice) and 5 cups water. Add rinsed lentils and bring to a boil, then reduce heat and simmer uncovered for 12–14 minutes until lentils are completely soft and creamy.

5. 5

   While dal simmers, boil rice in salted water with 0.5 tsp cumin seeds for 10 minutes until tender. Drain and fluff with a fork.

6. 6

   Season dal with salt and pepper to taste. Heat 1 tbsp oil in a small skillet over high heat until it shimmers. Add curry leaves and remaining 0.5 tsp jeera, remove from heat immediately when seeds crackle, ~10 seconds.

7. 7

   Pour sizzling tadka into the dal and stir gently. Serve in bowls alongside jeera rice.

Tools you’ll need

• large pot with lid
• small skillet
• wooden spoon
• measuring cups and spoons
• fine-mesh strainer
• fork

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