Rich Hyderabadi Qubani Ki Dal With Jeera Rice

Indulge in the rich flavors of Hyderabadi cuisine with this delicious recipe for Qubani Ki Dal with Jeera Rice. This traditional dish is a perfect blend of lentils, apricots, and aromatic spices, served with fragrant jeera rice.

Rich Hyderabadi Qubani Ki Dal With Jeera Rice

Ingredients

  • 1 cup split pigeon peas (toor dal)
  • 10 dried apricots
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 2 cups water
  • 2 tbsp ghee (clarified butter)
  • Salt to taste
  • Fresh cilantro for garnish
  • 2 cups basmati rice
  • 1 tbsp cumin seeds
  • 4 cups water
  • Salt to taste

Instructions

  1. Wash the toor dal and soak it in water for 30 minutes. Drain and set aside.
  2. In a large pot, combine the soaked dal, dried apricots, onion, tomatoes, ginger-garlic paste, red chili powder, turmeric powder, garam masala, water, and salt. Cook on medium heat until the dal is soft and the apricots are tender.
  3. Once the dal is cooked, heat ghee in a small pan and add it to the dal. Simmer for 5 minutes, then garnish with fresh cilantro.
  4. For the jeera rice, rinse the basmati rice and soak it in water for 30 minutes. Drain and set aside.
  5. In a separate pot, heat ghee and add cumin seeds. Once the seeds splutter, add the soaked rice, water, and salt. Cook until the rice is fluffy and fully cooked.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
15g

Supplies

Large pot Small pan Knife Cutting board

Tools

Stove Cooking spoon Measuring cups and spoons

Serving suggestions

Serve the Qubani Ki Dal with Jeera Rice hot, garnished with fresh cilantro. It pairs well with cucumber raita and papad.

Tips & tricks

For a richer flavor, you can also add a dollop of ghee on top of the dal before serving.

Cost

$15