Rice with Dal

Discover the comforting warmth of 'Rice with Dal,' a classic Indian dish that brings harmony to your table with its blend of fragrant Basmati rice and spiced Toor dal (split pigeon peas). This wholesome recipe combines aromatic cumin, mustard seeds, and curry leaves with a vibrant medley of green chilies, ginger, garlic, and tomatoes for a perfectly balanced flavor. Finished with a hint of garam masala and a zesty squeeze of lemon juice, this dish pairs tender, fluffy rice with a creamy, protein-packed dal that is both hearty and satisfying. Perfect for a quick weeknight meal or a vegetarian feast, this easy-to-follow recipe is ready in under an hour and serves as a nutritious staple for all occasions. Garnish with fresh coriander leaves and serve hot for a delightful, soul-soothing meal the whole family will love!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse 1 cup of Basmati rice under running water until the water runs clear. Soak the rice in water for 15 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add 1 medium onion, finely chopped, and sauté until translucent.

Step 8

Stir in 1 medium chopped tomato and roughly tear 8 curry leaves. Cook until the tomatoes soften, about 3-4 minutes.

Step 9

Add 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and mix well. Cook for another minute.

Step 10

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.

Step 11

Add 0.5 teaspoon garam masala, stir, and turn off the heat.

Step 12

Finish with 1 tablespoon lemon juice and garnish with 2 tablespoons of chopped fresh coriander leaves.

Step 13

Fluff the cooked rice with a fork and serve hot with the prepared dal.

Nutrition Facts

Serving size	2071.4 grams (2071.4g)

Amount per serving	% Daily Value*
Calories	1432

Total Fat 36.10g	46%
Saturated Fat 19.00g	95%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 3626mg	158%
Total Carbohydrate 226.80g	82%
Dietary Fiber 48.50g	173%
Total Sugars 18.30g
Protein 61.80g	124%

Vitamin D 0IU	0%
Calcium 628mg	48%
Iron 22mg	119%
Potassium 4680mg	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.

Source of Calories

Fat: 22.0%

Protein: 16.7%

Carbs: 61.3%