Transfer all the three dals into a large bowl & wash them well until the water runs clear, then discard the water & add fresh water, let the dals soak for 30 minutes to an hour.

Once soaked, discard the water & transfer the dals into a cooker & add green chilli, salt, turmeric powder, julienned ginger & water, pressure cook the dal for 3-4 whistles over medium high flame.

Further switch off the flame & let the cooker de-pressurize naturally the open the lid & discard the green chilli & stir the dal well, your boiled dal is ready.

For the tadka, set a large pan over high heat & add the ghee once the pan gets hot.

Further add the cumin seeds, red chilli, ginger, garlic & green chilli & cook over medium flame for a minute.

Then add the chopped onions & cook until the onion turns light golden brown.

Further add the chopped tomato & salt, stir & cook until the tomato gets mushy then add powdered spices, stir quickly & then immediately add a lash of water & tilt the pan slight so that the flame enters the pan, do this step very carefully, doing this step will incorporate the smoky flavour without the use of any live charcoal.

Then add the boiled dal, stir well & bring it to a boil then add kasuri methi powder, dry mango powder, butter & fresh coriander & mix well.

To make the second tempering, set a small pan over high heat & once it gets hot, add the ghee.

Once the ghee gets hot add the sliced onion & fry until light golden brown, then add red chilli, asafoetida & kashmiri red chilli powder & immediately pour it over the dal.

Your dal tadka is ready.

Wash the rice well until the water runs clear then soak them in fresh water for 30-45 minutes.

To cook the rice, add water into a large stock pot & bring it to a roaring boil, once the water comes to a roaring boil, add salt & lemon juice (with the slice) along with the soaked rice, make sure your discard the water you soaked the rice in before adding them into the stock pot.

Cook the rice until they are 90% cooked, this will only take 4-5 minutes if the rice is soaked well.

Once cooked, transfer the rice into a sieve using a large spider then fluff them up using forks so that the excess steam escapes, cool down the rice completely.

To make jeera rice, set a wok over high heat & add ghee.

Further add the cumin seeds & once they crackle add in the boiled rice along with salt & fresh coriander.

Stir well & toss the rice over high flame for a few seconds.

Your jeera rice is ready.