Black Lentil and Roasted Tomato Dal with Jeera Rice
This roasted dish pairs black lentils, dry with basmati rice, dry, tomato, whole and ghee. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
105g black lentils (whole urad), dry126 kcal
87g basmati rice, dry318 kcal
15g ghee133 kcal
222g tomato, whole40 kcal
0.62 tsp (1g) ground turmeric3 kcal
1.24 tsp (2g) cumin seeds8 kcal
7g garlic, minced10 kcal
10g ginger, grated8 kcal
19g lemon juice6 kcal
0.93 tsp (2g) salt0 kcal
Cooking instructions
black lentils (whole urad)ground turmericsalt
Rinse lentils. In a small pot, simmer lentils with 1 1/2 cups water, turmeric, and a pinch of salt until soft, 25-30 minutes; add water as needed for a thick dal.
black lentils (whole urad)tomato
While lentils cook, roast tomato in a dry skillet over medium-high heat until blistered and soft, 5-7 minutes; mash with the back of a spoon.
black lentils (whole urad)tomatolemon juicesalt
Stir roasted tomato into the cooked lentils and simmer 3 minutes. Add lemon juice and adjust salt.
basmati ricesalt
Cook basmati rice with 1 cup water and a pinch of salt until tender; fluff.
gheecumin seeds
In a small pan, heat ghee over medium heat. Add cumin seeds and let sizzle 20 seconds.
basmati ricegheecumin seeds
Pour the cumin-ghee over the dal. Serve dal with jeera rice on the side.
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While lentils cook, roast tomato in a dry skillet over medium-high heat until blistered and soft, 5-7 minutes; mash with the back of a spoon. Stir roasted tomato into the cooked lentils and simmer 3 minutes. Add lemon juice and adjust salt. Cook basmati rice with 1 cup water and a pinch of salt until tender; fluff. In a small pan, heat ghee over medium heat. Add cumin seeds and let sizzle 20 seconds. Pour the cumin-ghee over the dal. Serve dal with jeera rice on the side.","cookingInstructions":["Rinse lentils. In a small pot, simmer lentils with 1 1/2 cups water, turmeric, and a pinch of salt until soft, 25-30 minutes; add water as needed for a thick dal.","While lentils cook, roast tomato in a dry skillet over medium-high heat until blistered and soft, 5-7 minutes; mash with the back of a spoon.","Stir roasted tomato into the cooked lentils and simmer 3 minutes. Add lemon juice and adjust salt.","Cook basmati rice with 1 cup water and a pinch of salt until tender; fluff.","In a small pan, heat ghee over medium heat. Add cumin seeds and let sizzle 20 seconds.","Pour the cumin-ghee over the dal. 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