Kanpuri Thali Dal Fry Rice Meerut Style

Ingredients

• 3/4 cup toor dal
• 1/4 cup chana dal
• 3 cups water, 1/2 tsp turmeric
• 3 tbsp oil (mustard oil or any)
• 1 tsp cumin seeds, 1/4 tsp asafoetida
• 1 onion — finely chopped
• 1 tsp ginger paste, 1 tsp garlic paste
• 2 tomatoes — finely chopped
• 1 tsp red chilli powder, 1 tsp coriander powder
• 1/2 tsp garam masala, salt
• coriander leaves

Method

1. Wash the dal: Wash toor dal and chana dal together.
2. Pressure cook: Cook together with 3 cups water and turmeric for 4 to 5 whistles until fully soft. Mash well.
3. Heat oil: Heat 3 tbsp oil in a pan. Add cumin seeds — crackle. Add asafoetida. Stir 5 seconds.
4. Cook onion: Add finely chopped onion. Cook 8 minutes until golden.
5. Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.
6. Add tomatoes: Add finely chopped tomatoes. Cook 5 to 6 minutes until soft and oil separates.
7. Add spice powders: Turn low. Add red chilli powder and coriander powder. Stir 2 minutes.
8. Combine with dal: Pour the cooked dal into the tadka pan. Add salt. Stir well. Simmer 5 minutes.
9. Add garam masala: Stir in garam masala.
10. Serve: Scatter coriander leaves. Serve with steamed rice or wheat roti.
11. Note: This straightforward dal represents the everyday cooking of Kanpur, Meerut and the industrial cities of western UP — a practical working-class preparation made quickly with basic pantry ingredients. While Lucknow has its elaborate Awadhi refinements, Kanpur and Meerut have a more direct, straightforward food culture shaped by their history as industrial and trading cities. The combination of toor and chana dal gives a slightly thicker body than single-dal versions.