Dhaba Style Dal Tadka and Jeera Rice

 Dhaba Style Dal Tadka and Jeera Rice

What’s up guys? Sanjyot Keer here. Welcome to YFL. I’m making Dal Tadka & Jeera Rice. & this Dal Tadka is going to be exactly like the one that you get in restaurants or Dhabas.

Now, when you make Dal at home, it’s made quite differently. Ingredients are same in both the dals, be it the lentils or the tempering.

Dhaba Style Dal Tadka and Jeera Rice | ढाबे जैसी दाल तड़का और जीरा चावल | Chef Sanjyot Keer

Secret of Dhaba-style Dal Tadka:
But that dal tastes vastly different in restaurants or Dhabas. Although no special ingredients are added to that, it tastes really different.

The reason for that is, a tip or method which is followed in restaurants, & that is what makes the Dal taste really special. What is that special method, I’m going to show in this video.

Preparation:
It’s a very easy method. There is no need for any extra ingredients or equipments. I’m going to show you how to make the same Dal at home. Once the Dal Tadka is made,

then we will give a double tadka in my style. & then I’m going to make Jeera Rice. Jeera rice, Dal Tadka, Tandoori rot & with that onions, green chilies, lemon, some pickle & some papad. It’ll be a beautiful & perfect meal. I’m going to show to you the same meal today.

So, our Dal Tadka is ready & it has turned out amazing. Now there are some definitive differences between the Dal Tadka in restaurants & at home. Firstly whenever we make Dal at home, it is of watery consistency. but the Dal at restaurants or dhabas is slightly thicker.

So firstly there is that difference of consistency. Secondly, the tempering at restaurants or dhabas is slightly stronger, At home we make simpler & milder dal.

In restaurants it’s spicier with more green chillies, the tempering should be stronger & the quantity of the tempering in dal is more.

So, that is one major difference. & the main thing, the secret that I revealed to you, that not just a particular ingredient but sometimes process makes difference in taste.

So, the process that I demonstrated on sprinkling some water while tempering, or even without sprinkling water, the smoke which comes while cooking on the high flame, which gives smokiness to the tempering & the Dal.

This is a big difference between Dal at home or at restaurant. & that’s why I cooked Dal in a fry pan.

After sprinkling the water, when you move the pan towards the flame, the flames come onto the pan as well. which gives out smoke & that flavour tastes amazing in this dal. & the takeout dal has this same flavour, giving it that distinct taste.

Always while doing this process, especially if doing it for the 1st time, be careful & don’t let the flames become overpowering. & you end up burning your hands. So, be very careful.

I can give you a tip or trick to simplify this process. Take a pan for tempering & do this process in the tempering pan to make this process easy.

& you can finish the process in a fry pan. So, note this tip, if you find this method daunting.

But that smoky flavour is the real game-changer in this recipe. That is the way that you will get perfect results like a dhaba with this Dal Tadka. One last step is remaining of giving a second tempering, which we will give in the end.

Before that let’s see how to make Jeera Rice. Let’s see how to make each grain of rice perfectly fluffed up. Take 1 cup Basmati rice in a big bowl.

Now, add lots of water & wash the rice gently, until the water with which you are washing the rice turns absolutely clear. Once the water is clear, then you have to soak the rice in plenty of water for about 1/2 an hour.

Once you have soaked the rice for 30-45 minutes, then discard the water from the rice.

Now, in a stock pot, bring water to a rolling boil. Make sure that the water is nicely boiling. To this, add salt to taste. Along with it add 1 tsp lemon juice & the peel of the lemon too. This makes the rice fluffy & white.

Now, we have to add soaked rice to it & within 4-5 minutes, your rice will be nicely cooked.

Don’t stir the rice too much, just stir it once or twice in between. Cook it for 4-5 minutes. After 4-5 minutes, you will see that the rice grains will have fluffed up nicely.

To test it, take a couple grains of rice & taste them. If they have a slight bite to them, which means that your rice is cooked.

Here, my rice is cooked. I’m straining them using a strainer. & I’m adding them to a sieve. After straining the rice, let them be in a sieve to let all the excess water to drain out.

Now, using a fork, fluff up the rice lightly so that the excess steam can escape too. Let the rice rest & cool down like this until they are cooled down before tempering them.

Once your rice has cooled down, add desi ghee to a wok, Once the ghee is hot, then add 1 tsp cumin seeds to it. After adding it, it is important that the cumins seeds should crackle.

Now, add rice to it & add salt to taste. & add freshly chopped coriander leaves, & now gently mix or toss the rice along with the tempering.

You don’t need to cook the rice too much here. Just cook it for a minute or two. Just until the rice mix & heat up nicely with the tempering. & you can see that our Jeera Rice is ready.

Let’s plate our Dal Tadka & Jeera Rice YFL style. So, this recipe makes beautiful Dal Tadka & Jeera Rice.

Definitely try this at your home & tell me in the comments how did you like it. Share this video with your friends & family.

Hit the Like button if you’ve liked this recipe. Follow & Subscribe to YFL if you haven’t yet. Have an amazing time with this beautiful Dal Tadka recipe at your home.

Cheers!

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