Indian
Indian - Dals and Soups
Jeera Rice Toor Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 2 tbsp toor dal
- • 2 tsp cumin seeds
- • 1 tsp black peppercorns
- • 4 garlic cloves
- • 1 tsp tamarind paste
- • 2 cups water
- • 1 tsp ghee
- • 1/2 tsp mustard seeds
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Dry-roast the cumin seeds and peppercorns, then grind with the garlic to a coarse paste.
2
Phase 2
Pressure-cook the toor dal with a little water until very soft; whisk smooth.
3
Phase 3
Boil the tamarind paste with the water, salt, and spice paste for 8 minutes.
4
Phase 4
Stir in the dal and simmer 5 minutes until frothy.
5
Phase 5
Heat the ghee, pop the mustard seeds, pour over this jeera rasam, and serve hot with rice.