Dal Fry + Jeera Rice

For as long as I can remember, my favorite comfort food has been dal fry + jeera rice! If I'm having a long day at work or I don't feel too good - this is my go-to! It's so tasty and warm that it's just one of those feel-good foods. I've made this same recipe consistently over the years and now my family craves it more than I do, it's become a staple in the Talati household!

The BEST part about this recipe is the kasuri methi - if you know me you know I obsess over using it in my recipes - it brings such an earthy and warm taste to any Punjabi recipe.... so yummy!

Here's my recipe:

Ingredients:

- 3/4 cups toor dal + 1/4 cup masoor dal (soak in water)

- Spices (1/2 tsp turmeric +1 tsp cumin seeds + 1-2 whole chili pepper + 1/2 tsp hing + salt to taste + 1/8 tsp garam masala + 1/8 tsp red chilli powder (kashmiri) + 1-2 tsp kasuri methi)

- 3.5-4.0 cups water

- 1 large red onion (chopped)

- Garlic + ginger + chilli paste (use 8 garlic cloves, about 2 inches of ginger + 2 green chilli)

- 1 large tomatoes (chopped)

- 1.5 tbsp ghee

Directions:

1. First, rinse and soak the dal for about 15-20 minutes. Then, in a pressure cooker, add your dal combination, 1/2 tsp turmeric, about 1/2 tsp salt, and 3.5 cups of water. If you're using a PC cook on high until 3-4 whistles and then let it cool down for about 5 minutes.

2. While your dal is cooking, in a large pan, add ghee, when it's hot, add cumin seeds, red chilli pepper, and hing and cook for about 1 minute. Make sure you let the cumin seeds sizzle before adding the other ingredients. All of the cooking can be done on medium heat.

3. Then, add onions and cook for about 3-4 minutes until it's brown. You can also add a little bit of salt to speed up the process.

4. Next, add the G+G+C paste and again cook for 1-2 minutes. Then, add the tomatoes and continue cooking for another 2 minutes.

5. After you've cooked the vegetables, add only the garam masala and kashmiri red powder and mix really well. Continue cooking for another 6 minutes on medium heat or until you notice the oil from the spices sizzling, if your mixture is close to dry or you notice it burning, add water - don't let it dry out. Personally, I like a little burned flavor to my dal - but if you don't add water to moisten the masalas.

6. Now, add the dal you cooked and mix thoroughly. You can also add another cup of water to have a more liquid consistency.

7. Now add kasuri methi (take the kasuri methi and rub it between your palms to activate the "heat") and the cilantro and mix. At this point, taste the dal and add salt per taste. I added about another 1/2 teaspoon at this point.

8. Cook for another 5 minutes and serve the dal hot with jeera rice.

9. Enjoy!

Tips:

- To use the kasuri methi, take it in your hands and rub with your palms (almost like washing your hands) - this "activates" the heat/masala and truly brings the flavor of the methi out! I ABSOLUTELY love kasuri methi in my recipes.!!