Kanpuri Thali Dal Fry Rice Meerut Style

Method

1. 1

   Wash the dal: Wash toor dal and chana dal together.

2. 2

   Pressure cook: Cook together with 3 cups water and turmeric for 4 to 5 whistles until fully soft. Mash well.

3. 3

   Heat oil: Heat 3 tbsp oil in a pan. Add cumin seeds — crackle. Add asafoetida. Stir 5 seconds.

4. 4

   Cook onion: Add finely chopped onion. Cook 8 minutes until golden.

5. 5

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

6. 6

   Add tomatoes: Add finely chopped tomatoes. Cook 5 to 6 minutes until soft and oil separates.

7. 7

   Add spice powders: Turn low. Add red chilli powder and coriander powder. Stir 2 minutes.

8. 8

   Combine with dal: Pour the cooked dal into the tadka pan. Add salt. Stir well. Simmer 5 minutes.

9. 9

   Add garam masala: Stir in garam masala.

10. 10

    Serve: Scatter coriander leaves. Serve with steamed rice or wheat roti.

11. 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.