Dal Tadka with Jeera Rice and Aloo Gobi

Ingredients

• 0.5 cuptoor dal (split pigeon peas)
• 0.75 cupbasmati rice
• 1 small headcauliflower
• 2 mediumpotato
• 2 mediumtomato
• 1 mediumonion
• 6 piecegarlic cloves
• 1 inchginger
• 2 piecegreen chilli
• 3 piecedried red chilli
• 2 tspcumin seeds
• 0.5 tspmustard seeds
• 1 tspturmeric powder
• 1.5 tspcoriander powder
• 1 tspcumin powder
• 1 tspred chilli powder
• 0.5 tspgaram masala
• 0.5 tspamchur powder (dry mango powder)
• 0.25 tspasafoetida (hing)
• 1 piecebay leaf
• 3 tbspghee
• 2 tbspcooking oil
• 1 tspsalt
• 0.25 cupfresh coriander (cilantro)
• 1 piecelemon

Method

1. 1

   Rinse the toor dal 2-3 times and pressure cook with 1.5 cups water, 0.25 tsp turmeric, and a pinch of salt for 4-5 whistles until completely soft and mushy; set aside.

2. 2

   While the dal cooks, rinse the basmati rice 2-3 times and soak in water for 10 minutes, then drain.

3. 3

   Peel and dice the potatoes into 1-inch cubes, cut the cauliflower into small florets, finely chop the onion, mince 4 garlic cloves, grate the ginger, slit the green chillies, and roughly chop the tomatoes.

4. 4

   For the jeera rice: heat 1 tbsp ghee in a saucepan over medium heat, add 1 tsp cumin seeds and the bay leaf, let them splutter for 30 seconds, then add the drained rice and stir to coat for 1 minute.

5. 5

   Add 1.5 cups water and salt to taste to the rice, bring to a boil, then cover and cook on the lowest heat for 12 minutes until water is absorbed; turn off heat and let it rest covered.

6. 6

   For the aloo gobi: heat 2 tbsp oil in a wide pan over medium-high heat, add 0.5 tsp cumin seeds and let them crackle, then add the diced potatoes and cook for 5 minutes, stirring occasionally.

7. 7

   Add the cauliflower florets, 0.25 tsp turmeric, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp red chilli powder, and salt; stir well, cover, and cook on medium heat for 10-12 minutes until both vegetables are tender and lightly browned.

8. 8

   Uncover the aloo gobi, add amchur powder and 0.25 tsp garam masala, toss everything together and cook uncovered for 2 more minutes; garnish with chopped coriander and set aside.

9. 9

   Open the pressure cooker once pressure releases, whisk the dal smooth, add 1 cup water if it looks too thick, then stir in 0.5 tsp red chilli powder, 0.5 tsp coriander powder, 0.5 tsp cumin powder, and salt to taste; simmer on low heat for 5 minutes.

10. 10

    For the tadka: heat 2 tbsp ghee in a small pan over medium-high heat until shimmering, add the remaining 2 minced garlic cloves and fry until golden (about 1 minute), then add the dried red chillies, remaining 1 tsp cumin seeds, and a pinch of asafoetida and let them sizzle for 30 seconds.

11. 11

    Immediately pour the sizzling tadka over the simmering dal, stir in the remaining 0.25 tsp garam masala, squeeze in half the lemon juice, and garnish with fresh coriander.

12. 12

    Fluff the jeera rice with a fork, and serve the dal tadka alongside the rice and aloo gobi, with the remaining lemon wedge on the side.