Step-by-Step Instructions

1. 1.Prepare Dal

   Wash 1 cup of Arhar Dal 2-3 times until the water is transparent. Soak for 20 minutes. Add the soaked dal to a pressure cooker. Add 1/2 tsp turmeric powder and salt to taste. Add 2 cups of water. Cover the pressure cooker.

2. 2.Cook Dal

   Cook the dal on high flame for at least 4 whistles, or until it's nice and mushy. Let the steam settle completely before opening.

3. 3.Prepare Rice

   Wash 1 cup of Kolam rice 2-3 times until the water is transparent. Soak for 20 minutes in warm water. Heat 1 tbsp ghee in a pot on medium flame. Add 1 tbsp cumin seeds and let them splutter. Add 2 bay leaves.

4. 4.Fry Rice

   Add the soaked rice to the pot. Stir-fry on high flame until the water just begins to evaporate and the rice starts sticking slightly to the bottom.

5. 5.Cook Rice

   Lower the flame. Add 2 cups of water (room temperature) and 1 tsp salt. Increase the flame and bring the water to a rolling boil. Once the water evaporates from the top, cover the pot, lower the flame, and allow it to cook in its own steam (dum cooking) for 12 minutes. Let the steam settle completely before opening.

6. 6.Whisk Dal

   Open the pressure cooker. Whisk the cooked dal until it's smooth or reaches your desired consistency. Keep aside.

7. 7.Prepare Tempering

   Heat 1 tbsp ghee in a separate pan on high flame. Add 1 tsp black mustard seeds and let them splutter. Add 1 tsp cumin seeds, 1/4 tsp asafoetida, 5-6 curry leaves (broken), and 2 slit green chillies.

8. 8.Add Garlic & Spices

   Add 4-5 smashed and chopped garlic cloves. Stir until spluttering. Add 1/4 tsp turmeric powder and 1/2 tsp red chilli powder.

9. 9.Add Tomatoes & Coriander

   Lower the flame. Add 1 chopped tomato and half of the chopped coriander leaves. Stir well.

10. 10.Combine Dal and Tempering

    Pour the tempered mixture into the cooked dal. Stir well.

11. 11.Final Boil

    Bring the dal to a quick boil. Check for salt and adjust if needed. Turn off the flame.

12. 12.Serve

    Serve the hot dal and jeera rice immediately, garnished with the remaining fresh coriander leaves.