Dal Rice
A comforting and soul-satisfying classic, **Dal Rice** is a wholesome one-pot meal that combines the subtle nuttiness of fluffy Basmati rice with the creamy texture of protein-packed moong dal (yellow lentils). This dish is infused with the rich aromas of a traditional ghee-based tempering (tadka) made with cumin seeds, mustard seeds, asafoetida, and green chilies, offering a delightful balance of earthy and spicy flavors. A touch of turmeric lends its vibrant golden hue, while fresh coriander adds a burst of freshness. Ready in just 40 minutes, this simple yet nutrient-rich recipe is perfect for busy weeknight dinners or a comforting weekend meal. Pair it with a dollop of yogurt or a tangy pickle for a quintessential Indian experience the whole family will love. Ideal for vegetarians and gluten-free diets, Dal Rice is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (yellow lentils)
- 4 cups Water
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 2 whole Green chilies
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the basmati rice and moong dal separately in cold water until the water runs clear, then soak each in water for 15 minutes.
Drain the soaked rice and dal. In a large pot, bring 4 cups of water to a boil.
Add the rice, dal, and salt to the boiling water. Stir well, reduce the heat to low, and cover the pot with a lid. Let it simmer for 15 minutes.
While the rice and dal are cooking, heat the ghee in a small pan over medium heat.
Add cumin seeds and mustard seeds to the ghee. When the seeds start to splutter, add the asafoetida and turmeric powder.
Slit the green chilies and add them to the pan, sauté for another minute.
Once the rice and dal are cooked (they should be soft and the water should be absorbed), add the tempering (tadka) from the small pan into the pot with rice and dal.
Gently stir to mix the tempering evenly throughout the dal rice.
Garnish with fresh coriander leaves before serving.
Serve hot with yogurt or a pickle on the side for a complete meal.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 4.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1544 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
