Chana Dal (split chickpeas) cooked with aromatic spices and paired with Jeera Rice (cumin rice) creates a comforting, flavorful meal.Like every other household in India dal and rice is a staple food in my house too. I make different dal each day of a week but this chana dal tadka is one of my family favorite. It is made in a very quick and easy way that any novice can also make it easily. I have mixed some split moong dal along with chana dal which gives perfect consistency to dal. Tadka added towards the end makes Chana dal super delicious and aromatic. If you don’t know how to cook perfect jeera rice, I have shared a very simple recipe with you. Here Jeera rice will cook properly without getting mushy. This recipe simplifies the cooking process, making it accessible even for beginners. The combination of Chana Dal and Jeera Rice offers a nutritious and satisfying dish perfect for any day of the week. Do try this combination and don’t forget to share the feedback.
Ingredients
Chana Dal:
- 1 cup chana dal split chickpeas
- 1/4 cup moong dal split green gram
- 1 large tomato chopped
- 1 large onion chopped
- 1 bunch coriander chopped
- 8-10 garlic cloves crushed
- 1 bay leaf
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon ghee clarified butter
- 3 cups water
- Salt to taste
For Jeera Rice:
- 1 cup basmati rice
- 1 tablespoon ghee clarified butter or oil
- 1 bay leaf
- 1 tablespoon cumin seeds
- A pinch of chopped coriander optional
- 2 cups water
- Salt to taste
For Tadka
- 1 tablespoon ghee
- 1 tablespoon cumin seeds
- 1/4 cup sliced onions
- 5-6 garlic cloves sliced
- 2 green chilies slit
- 4 dried red chilies
- A pinch of kasuri methi dried fenugreek leaves
- A pinch of Kashmiri red chili powder
Instructions
- Rinse 1 cup chana dal and 1/4 cup moong dal under water. Soak in water for 1 to 1.5 hours.
- Drain the water after soaking.
- In a pressure cooker, add the soaked dal.
- Add 1 chopped tomato, 1 chopped onion, a bunch of chopped coriander, 8-10 crushed garlic cloves, and a mix of spices: 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1 teaspoon coriander powder, and 1 bay leaf.
- Pour in 3 cups of water and 1 teaspoon ghee. Mix well.
- Close the lid of the pressure cooker and cook for 7-8 whistles or until the dal is soft.
Prepare the Tadka:
- Heat 1 tablespoon ghee in a small pan.
- Add 1 tablespoon cumin seeds and 1/4 cup sliced onions. Sauté until onions are golden brown.
- Add 5-6 sliced garlic cloves, 2 green chilies, and 4 dried red chilies. Sauté until the garlic turns brown.
- Stir in a pinch of kasuri methi and Kashmiri red chili powder. Mix well.
- Turn off the heat and pour the tadka over the cooked dal. Stir to combine.
Cook the Jeera Rice:
- Heat 1 tablespoon ghee or oil in a pan.
- Add 1 bay leaf and 1 tablespoon cumin seeds. Let the cumin seeds sizzle.
- Add a pinch of chopped coriander if desired.
- Add 1 cup soaked and drained basmati rice to the pan. Stir for a minute.
- Pour in 2 cups water and add salt to taste. Mix well.
- Bring to a boil, then cover and simmer on low heat for 15 minutes, or until the rice is cooked and water is absorbed.
Serve:
- Fluff the Jeera Rice with a fork.
- Serve the Chana Dal hot with Jeera Rice. Enjoy your meal!
Video
Notes
For a richer flavor, use ghee in the tadka and for cooking the rice.
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