Authentic Rice & Moong Dal Recipe – South Indian Spice Mix

Last Updated on 4 months by Neha Deshmukh

Authentic Rice & Moong Dal Recipe – South Indian Spice Mix

Introduction

There’s something so comforting about a warm bowl of perfectly cooked rice and dal, isn’t there? This isn’t just any rice and dal, though. This is a special spice mix – a foundational recipe in many South Indian kitchens, and one I learned from my grandmother. It’s the base for so many delicious dishes, from simple comfort food to festive feasts. I’m so excited to share this authentic recipe with you! It’s easier than you think, and the aroma while you’re making it is just heavenly.

Why You’ll Love This Recipe

This rice and moong dal mix is a game-changer. It’s incredibly versatile, saves time, and delivers a depth of flavour you just can’t get with pre-made spice blends. Plus, making it yourself means you control the ingredients and can adjust it to your liking. It’s a little bit of effort upfront for a whole lot of deliciousness down the line!

Ingredients

Here’s what you’ll need to create this aromatic spice mix:

• 2 cup raw rice (pacharisi) – about 300g
• 0.25 cup yellow moong dal – about 50g
• 1.5 tbsp salt
• 1.5 tsp pepper corns
• 1 tbsp cumin seeds
• 0.5 tsp asafetida (hing)
• 10 cashew nuts (pieces)
• 1 inch ginger (chopped)
• Few curry leaves
• 3 tbsp ghee
• 1 tbsp cooking oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Rice (Pacharisi) – Types and Regional Variations

Pacharisi is a short-grain, non-parboiled rice. It’s the star of this mix! Different regions in South India use slightly different varieties. In Tamil Nadu, you’ll often find ponni rice, while in Kerala, kerala matta rice is popular (though it will change the colour of the mix). You can usually find parcharisi at Indian grocery stores.

Yellow Moong Dal – Benefits and Substitutions

Yellow moong dal is a powerhouse of protein and easy to digest. It adds a lovely creaminess to the final dish. If you can’t find yellow moong dal, you can substitute with split pigeon pea (toor dal) in a pinch, but the flavour will be slightly different.

Ghee – Traditional Use and Alternatives

Ghee, clarified butter, is essential for that authentic flavour. It adds richness and helps the spices bloom. If you prefer, you can use vegetable oil, but ghee really elevates the taste. (About 45ml)

Asafetida (Hing) – Flavor Profile and Importance

Don’t skip the hing! It has a pungent aroma in its raw form, but it transforms into a savory, umami flavour when cooked. It’s also known for its digestive properties. (About 2.5ml)

Pepper Corns – Varieties and Aroma

I prefer using black peppercorns for this recipe, but you can experiment with other varieties like Tellicherry peppercorns for a more complex flavour. (About 7.5ml)

Cashew Nuts – Quality and Roasting

Use good quality cashew nuts – they add a subtle sweetness and richness. Roasting them brings out their flavour even more.

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are always best! They have a vibrant aroma that dried leaves just can’t match. If you absolutely must use dried, use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil and 1 tbsp of ghee in a kadai (a deep, round-bottomed pan) over medium heat. Once hot, add the peppercorns and let them splutter. This releases their aroma – you’ll know it when you smell it!
2. Now, add the cumin seeds, chopped ginger, cashew nuts, curry leaves, and hing. Sauté for a minute or two, until the cumin seeds are fragrant and the cashews are lightly golden. Remove from the kadai and set aside.
3. Add the remaining 2 tbsp of ghee to the kadai. Add the moong dal and rice. Roast on low flame for 5-7 minutes, stirring constantly, until they are lightly golden and fragrant. Be careful not to burn them!
4. Mix in the salt. This helps the flavours meld together.
5. Let the mixture cool completely. This is important!
6. Once cooled, combine the roasted spices (from step 2) with the rice-dal mixture.
7. Store in an airtight container. And that’s it!

Expert Tips

• Roasting the rice and dal on low heat is key to prevent burning and ensure even cooking.
• Don’t overcrowd the kadai – roast in batches if necessary.
• Cooling the mixture completely before storing prevents condensation and keeps it fresh.

Variations

• My Family’s Secret: My aunt always adds a pinch of turmeric powder to the mix for a beautiful golden colour and extra health benefits.
• For a Nutty Twist: Add a tablespoon of roasted chana dal (split chickpeas) for a different texture and flavour.
• Spicier Version: Add a few dried red chillies while roasting the spices.

Vegan Adaptation

Simply substitute the ghee with an equal amount of vegetable oil. The flavour will be slightly different, but still delicious!

Gluten-Free Confirmation

This recipe is naturally gluten-free!

Spice Level Adjustment

Adjust the amount of peppercorns and dried red chillies (if using) to control the spice level.

Festival Adaptations (Pongal, Onam)

This mix is traditionally used to make pongal during Pongal festival and various rice dishes during Onam. It’s a staple in South Indian festive cuisine!

Serving Suggestions

To cook, combine 1 cup of the spice mix with 4-4.5 cups of water and 1 tbsp of ghee in a pressure cooker. Cook on low flame for one whistle. Serve hot with your favourite chutney (coconut chutney is a classic!) or sambar. It’s also delicious with a dollop of yogurt.

Storage Instructions

Store the spice mix in an airtight container in a cool, dry place. It will last for up to 6 months.

FAQs

What is Pacharisi and can I substitute it?

Pacharisi is a short-grain, non-parboiled rice. If you can’t find it, you can use short-grain white rice, but the texture might be slightly different.

Can I make this spice mix ahead of time and how long will it last?

Absolutely! This is meant to be made ahead. It will last for up to 6 months in an airtight container.

What is the purpose of adding hing (asafoetida) to this recipe?

Hing adds a unique savory flavour and aids digestion. Don’t skip it!

What is the ideal consistency after pressure cooking?

The consistency should be soft and slightly mushy, perfect for enjoying with chutney or sambar.

Can I use a different type of dal instead of moong dal?

You can try toor dal (split pigeon pea), but moong dal is traditional and provides the best flavour and texture.

How can I adjust the salt level in this recipe?

Start with 1.5 tbsp and adjust to your taste. Remember, you can always add more, but you can’t take it away!

What are some good chutney or sambar pairings for this dish?

Coconut chutney, tomato chutney, and sambar are all classic pairings. You really can’t go wrong!