Authentic Dal Recipe- Toor, Moong & Chana Dal with Jeera Rice

Last Updated on 4 months by Neha Deshmukh

Authentic Dal Recipe – Toor, Moong & Chana Dal with Jeera Rice

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavourful dal made with a beautiful blend of toor, moong, and chana dal. Served alongside fluffy jeera rice, it’s a complete meal that always hits the spot. This is the kind of dish my grandmother used to make, and it instantly transports me back to family gatherings. Let’s get cooking!

Why You’ll Love This Recipe

This dal isn’t just about nourishment; it’s about warmth and tradition. The combination of dals creates a wonderfully complex flavour and a satisfying texture. It’s relatively easy to make, perfect for a weeknight dinner, and incredibly versatile. Plus, the jeera rice adds a fragrant, aromatic touch that elevates the whole experience. Trust me, once you try this, it’ll become a regular in your rotation!

Ingredients

Here’s what you’ll need to create this delicious dal and rice:

• 1 cup Toor Dal (split pigeon peas)
• 1 cup Chana Dal (split chickpeas)
• 1 cup Moong Dal (split yellow lentils)
• 1 tsp Turmeric Powder
• 1 tsp Salt (plus more to taste)
• 1 tsp Oil
• 2 cups Water (for the dal)
• 2 tbsp Butter (or ghee for a richer flavour)
• 1 tsp Cumin Seeds
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 1 Green Chilli (finely chopped)
• 1 inch Ginger (grated)
• 3 Garlic Cloves (minced)
• ½ cup Onion (chopped)
• ½ tsp Turmeric Powder (for tempering)
• 1 tsp Chilli Powder
• 1 Tomato (chopped)
• 1 cup Water (for simmering)
• 2 tbsp Coriander (chopped, for garnish)
• ½ tsp Garam Masala
• 1 cup Basmati Rice
• 2 tbsp Ghee (for jeera rice)
• 1 tsp Cumin Seeds (for jeera rice)
• ½ tsp Crushed Black Pepper (for jeera rice)
• ½ tsp Salt (for jeera rice)
• 2 tbsp Coriander (chopped, for jeera rice)

Ingredient Notes

Let’s talk about these ingredients! The blend of toor dal (for its hearty texture), moong dal (for its quick cooking time and subtle sweetness), and chana dal (for a nutty flavour) is what makes this dal so special. Don’t skip any of them if you can!

Kasuri methi is a game-changer – it adds a unique, slightly bitter aroma that’s so characteristic of Indian cooking. You can find it at most Indian grocery stores, or online. Garam masala is also key; every blend is a little different, so feel free to use your favourite.

A little tip: I like to add a tiny pinch of asafoetida (hing) to the tempering for extra depth of flavour, but it’s totally optional. Some families also add a squeeze of lemon juice at the end for brightness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal, chana dal, and moong dal a good rinse. Then, soak them in water for about 20 minutes. This helps them cook evenly and become beautifully soft.
2. Drain the soaked dals and transfer them to a pressure cooker. Add 1 tsp turmeric powder, 1 tsp salt, 1 tsp oil, and 2 cups of water. Close the lid and cook for about 5 whistles. Let the pressure release naturally.
3. While the dal is cooking, let’s start the tempering. Heat 2 tbsp butter in a separate pan over medium heat. Once melted, add 1 tsp cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add 1 tsp kasuri methi, 1 chopped green chilli, 1 inch grated ginger, and 3 minced garlic cloves. Sauté until everything is golden brown and aromatic – this is where the magic happens!
5. Now, add ½ cup chopped onion and sauté until softened and lightly browned. Stir in ½ tsp turmeric powder and 1 tsp chilli powder, cooking for another minute.
6. Add 1 chopped tomato and cook until it becomes mushy and soft.
7. Pour in the cooked dal and 1 cup of water. Bring to a simmer and cook for about 3 minutes, allowing the flavours to meld together.
8. Finally, stir in 2 tbsp chopped coriander and ½ tsp garam masala. Give it a good mix and turn off the heat.

Now for the Jeera Rice:

1. Rinse 1 cup of basmati rice until the water runs clear. Soak it for 15-20 minutes.
2. Drain the rice and add it to a pot with 2 cups of water, ½ tsp salt, and 1 tsp oil. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.
3. While the rice is cooking, heat 2 tbsp ghee in a small pan. Add 1 tsp cumin seeds and let them sizzle.
4. Once the rice is cooked, drain any excess water. Add the tempered ghee, ½ tsp crushed black pepper, and 2 tbsp chopped coriander to the rice. Fluff with a fork and enjoy!

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Adjust the amount of chilli powder to your spice preference.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.
• For a smoother dal, you can use an immersion blender to lightly blend it.

Variations

• Vegan Adaptation: Simply substitute the butter and ghee with vegetable oil. It won’t have the same richness, but it will still be delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or omit the chilli powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: During Diwali, my family loves to serve this dal with a side of poori (fried bread) and a sweet dish like gulab jamun. It’s a festive feast!

Serving Suggestions

Serve this dal hot with a generous portion of jeera rice. It also pairs wonderfully with roti, naan, or paratha. A side of raita (yogurt dip) and a simple salad completes the meal.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The jeera rice is best enjoyed fresh, but leftovers can also be stored for a day or two.

FAQs

1. What is the best way to soak the dals for optimal texture?

Soaking the dals for at least 20 minutes helps them cook evenly and become soft. You can even soak them overnight for even better results!

2. Can I use a different type of rice for the Jeera Rice?

While basmati rice is traditional, you can use other long-grain rice varieties. Just adjust the cooking time accordingly.

3. How can I adjust the consistency of the dal?

If the dal is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

4. What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves, and it adds a unique flavour to Indian dishes. You can find it at most Indian grocery stores or online.

5. Can this dal be made ahead of time?

Yes! You can make the dal a day or two in advance and reheat it when you’re ready to serve. The flavours actually develop even more over time.

6. What are some good accompaniments to serve with this dal and rice?

Raita, a simple salad, papadums (crispy lentil wafers), and pickles are all great accompaniments.

Enjoy this comforting and flavourful dal recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!