Authentic Moong Dal Rice Recipe – Quick Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Rice Recipe – Quick Indian Comfort Food

Hey everyone! If you’re looking for a dish that’s both incredibly comforting and surprisingly easy to make, you’ve come to the right place. This Moong Dal Rice is a staple in many Indian homes, and honestly, it’s one of the first things I learned to cook when I moved out on my own. It’s simple, nourishing, and just…feels like home. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal Rice isn’t just delicious; it’s a lifesaver on busy weeknights. It’s ready in under 30 minutes, requires minimal effort, and is packed with protein and goodness. Plus, it’s naturally gluten-free and can easily be made vegan! It’s the perfect meal when you’re craving something warm, satisfying, and healthy.

Ingredients

Here’s what you’ll need to make this comforting dish:

• 1.25 cup Basmati rice (approximately 190g)
• 1.25 cup Mung Daal (Moong Dal) (approximately 200g)
• 5 cup Water (1.2 liters)
• 1 tsp Salt (approximately 6g)
• 0.25 tsp Turmeric (Haldi) (approximately 1.5g)
• 1 pinch Asafoetida (Hing) (approximately 0.5g)

Ingredient Notes

Let’s talk about these ingredients for a sec, because choosing the right ones can really make a difference!

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for long-grain basmati – it has a lovely aroma and fluffy texture when cooked. I prefer the aged basmati, as it tends to be less sticky. You can find it at most Indian grocery stores, and increasingly in larger supermarkets too.

Mung Dal (Moong Daal): Split vs. Whole & Nutritional Benefits

We’re using split mung dal (yellow moong dal) for this recipe. It cooks much faster than whole mung dal. Mung dal is a nutritional powerhouse! It’s a great source of protein, fiber, and essential amino acids. It’s also considered very easy to digest, which is why it’s often given to people who are unwell.

Asafoetida (Hing): A Unique Spice & Its Digestive Properties

Don’t be scared off by the smell of hing! It’s strong in the jar, but it mellows out beautifully when cooked. It adds a lovely savory depth to the dish and is known for its digestive benefits – seriously, it helps with bloating! A little goes a long way, so just a pinch is perfect.

Turmeric (Haldi): The Golden Spice & Its Health Benefits

Turmeric isn’t just for color! It has amazing anti-inflammatory properties and adds a warm, earthy flavor. It’s a staple in Indian cooking for a reason.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the basmati rice and mung dal a really good rinse under cold water. Keep rinsing until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
2. Now, in a pressure cooker (or a large pot if you don’t have one – see FAQs!), combine the rinsed rice, dal, water, salt, turmeric, and hing. Give everything a good mix.
3. Close the lid of the pressure cooker and cook on medium heat. You’re looking for one whistle – that’s when the pressure builds up and releases steam.
4. Once you hear the whistle, turn off the heat immediately. Don’t open the cooker right away! Let the pressure release naturally. This usually takes about 10-15 minutes.
5. Once the pressure has released, carefully open the cooker and fluff the rice and dal gently with a fork.

And that’s it! Seriously, it’s that easy. Serve it hot with a dollop of yogurt or a side of kadhi (a yogurt-based gravy) – yum!

Expert Tips

• Don’t skip the rinsing! It really does make a difference in the texture.
• Adjust the water: If you find the rice is too mushy, reduce the water by half a cup next time.
• Taste and adjust: Feel free to add a little more salt or turmeric to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your yogurt or kadhi side dish is also vegan.
• Gluten-Free Confirmation: Absolutely gluten-free! This recipe uses naturally gluten-free ingredients.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili powder along with the turmeric.
• Regional Variations (e.g., Gujarati Tadka): My friend’s mom makes a fantastic version with a tadka – a tempering of spices in ghee. She adds cumin seeds, mustard seeds, and dried red chilies to hot ghee and pours it over the cooked rice and dal. It’s incredible!

Serving Suggestions

Moong Dal Rice is delicious on its own, but here are a few ideas to make it a complete meal:

• Yogurt: A simple side of plain yogurt is classic.
• Kadhi: A tangy yogurt-based gravy.
• Vegetable Curry: Any vegetable curry works beautifully – spinach, potatoes, or cauliflower are all great choices.
• Papadums: Crispy lentil wafers for a bit of crunch.

Storage Instructions

Leftover Moong Dal Rice keeps well in the refrigerator for up to 3 days. Store it in an airtight container. To reheat, simply add a splash of water and microwave or heat on the stovetop until warmed through.

FAQs

What is the best rice to water ratio for Moong Dal Rice?

I usually use a 1:1 ratio of rice and dal to 5 cups of water. But feel free to adjust the water slightly depending on the type of rice you’re using.

Can I make this recipe without a pressure cooker?

Yes, you can! Just cook it in a large pot with a tight-fitting lid. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice and dal are tender.

What are the health benefits of Moong Dal?

Moong dal is packed with protein, fiber, and essential nutrients. It’s easy to digest and a great source of energy.

What can I serve with Moong Dal Rice to make it a complete meal?

Yogurt, kadhi, a vegetable curry, or papadums are all great options!

How do I store leftover Moong Dal Rice?

Store it in an airtight container in the refrigerator for up to 3 days.