Rice with Dal
Immerse yourself in the comforting flavors of 'Rice with Dal,' a classic Indian dish that combines aromatic Basmati rice with a hearty, spiced Toor dal (split pigeon peas) curry. Perfectly cooked rice pairs beautifully with the creamy dal simmered in a fragrant medley of cumin, mustard seeds, ginger, garlic, and curry leaves. Enhanced with vibrant notes from tomatoes, fresh coriander, and a tangy splash of lemon, this wholesome recipe is both satisfying and nutritious. Ideal for busy weeknights, this one-pot meal is packed with protein, fiber, and traditional spices including turmeric, garam masala, and asafoetida, offering an authentic culinary experience. Simple to prepare yet rich in flavor, 'Rice with Dal' is sure to become a staple in your kitchen—a comforting dish that's perfect for family dinners or meal prep.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Turmeric powder
- 1 cup Toor dal (split pigeon peas)
- 3 cups Water for dal
- 1.5 teaspoons Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Asafoetida
- 2 Green chilies, slit
- 1 inch Ginger, grated
- 2 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 medium Tomato, chopped
- 8 Curry leaves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse 1 cup of Basmati rice under running water until the water runs clear. Soak the rice in water for 15 minutes.
In the meantime, rinse 1 cup of Toor dal under cold water until the water runs clear. Then, soak the dal in 3 cups of water for at least 15 minutes.
Drain the rice and transfer it to a saucepan. Add 2 cups of water. Bring to a boil on medium-high heat, then reduce to a simmer, cover, and cook for 12-15 minutes until the rice is tender and the water is absorbed.
Drain the soaked dal and place it in a pressure cooker with 3 cups of fresh water and 1 teaspoon turmeric powder. Close the lid and cook on medium heat for 3 whistles, then let the pressure release naturally.
Heat 2 tablespoons of ghee or vegetable oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Allow them to splutter.
Add 0.5 teaspoon of asafoetida, 2 slit green chilies, a 1-inch piece of grated ginger, and 2 minced garlic cloves. Sauté until fragrant, about 1 minute.
Add 1 medium onion, finely chopped, and sauté until translucent.
Stir in 1 medium chopped tomato and roughly tear 8 curry leaves. Cook until the tomatoes soften, about 3-4 minutes.
Add 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and mix well. Cook for another minute.
Add the cooked dal to the pan, stir to combine, and let it simmer for 5-7 minutes, allowing the flavors to meld. Adjust the salt to taste, adding approximately 1.5 teaspoons total.
Add 0.5 teaspoon garam masala, stir, and turn off the heat.
Finish with 1 tablespoon lemon juice and garnish with 2 tablespoons of chopped fresh coriander leaves.
Fluff the cooked rice with a fork and serve hot with the prepared dal.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 18.3 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4680 mg | 100% | |
*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.
