Totally Easy Totally Yummy Jeera Rice and Daal Fry
Elevate your everyday dinner with this "Totally Easy Totally Yummy Jeera Rice and Daal Fry" recipe—a comforting, wholesome Indian classic that's perfect for busy weeknights or cozy family meals. Fluffy, fragrant basmati rice infused with the warm aroma of cumin pairs effortlessly with creamy, spiced daal made from split yellow lentils simmered to perfection. The daal fry bursts with flavors from a tempering of mustard seeds, asafoetida, and aromatic spices like garam masala, while ginger, garlic, and ripe tomatoes add hearty warmth. Ready in just 45 minutes, this quick and easy meal is rich in protein, fully vegetarian, and garnished with fresh cilantro and optional lemon juice for a tangy touch. Serve this satisfying combination hot and watch it become a household favorite! Perfect for meal preps or last-minute dinner plans, this recipe is your go-to for authentic comfort food.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water (for rice)
- 2 teaspoons Cumin seeds (Jeera)
- 1 tablespoon Oil or ghee (for rice)
- 0.5 teaspoon Salt (for rice)
- 0.75 cup Split yellow lentils (Tur Dal/Moong Dal)
- 3 cups Water (for daal)
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Oil or ghee (for daal tempering)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (for daal)
- 0.25 teaspoon Asafoetida (Hing)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 small Green chili (slit)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt (for daal)
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 teaspoon Lemon juice (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 15 minutes, then drain.
In a medium pot, heat 1 tablespoon of oil or ghee over medium heat. Add 2 teaspoons of cumin seeds and let them crackle.
Add the drained rice and sauté for 1-2 minutes. Add 2 cups of water and 0.5 teaspoon of salt. Bring to a boil, then lower the heat, cover, and simmer until the rice is cooked and the water is absorbed (about 12-15 minutes). Fluff the rice gently with a fork and set aside.
For the daal, rinse the split yellow lentils thoroughly under water. Combine them with 3 cups of water and 0.5 teaspoon of turmeric powder in a pressure cooker or pot. Cook until soft (2-3 whistles in a pressure cooker or about 20 minutes in a pot). Once cooked, mash lightly with a ladle and set aside.
In a separate pan, heat 2 tablespoons of oil or ghee over medium heat. Add 1 teaspoon of mustard seeds and let them pop. Add 1 teaspoon of cumin seeds and 0.25 teaspoon of asafoetida.
Add the finely chopped onion and sauté until golden brown. Stir in the ginger, garlic, and green chili and cook for another minute until fragrant.
Add the chopped tomato and cook until softened (about 3-4 minutes). Stir in 1 teaspoon of coriander powder, 0.5 teaspoon of red chili powder, and 0.5 teaspoon of garam masala. Mix well.
Pour the cooked lentils into the tempered spices and mix thoroughly. Add 1 teaspoon of salt (or to taste) and simmer for 5 minutes to allow the flavors to meld together. Adjust the consistency with water if required.
Garnish the daal with chopped cilantro and a dash of lemon juice, if desired.
Serve the warm jeera rice with the daal fry on the side.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 11.1 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1131 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
