Authentic Rice & Moong Dal Recipe – South Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Rice & Moong Dal Recipe – South Indian Comfort Food

Hey everyone! If you’re craving a warm hug in a bowl, you need to try this Rice & Moong Dal. It’s a classic South Indian comfort food that’s been a staple in my family for generations. I remember my grandmother making this every Sunday morning, and the aroma would fill the entire house. It’s simple, nourishing, and utterly delicious – perfect for a quick breakfast, a light lunch, or even a cozy dinner.

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a beautifully balanced blend of fluffy rice and creamy moong dal, elevated by a fragrant tempering. It’s incredibly easy to make, even if you’re new to South Indian cooking. Plus, it’s naturally gluten-free and can easily be adapted to be vegan! Honestly, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup raw rice (about 180g)
• ½ cup moong dal (about 90g)
• 1 teaspoon turmeric powder (about 5g)
• 2 tablespoons coconut oil or ghee (about 30ml)
• 1 teaspoon mustard seeds (about 5g)
• 1 teaspoon cumin seeds (about 5g)
• ½ teaspoon black pepper (about 2.5g)
• 1 sprig curry leaves (about 8-10 leaves)
• 2 tablespoons broken cashew nuts (about 20g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality rice and dal really makes a difference. I prefer using a short-grain rice like sona masuri for that perfect soft texture.

Moong dal is the star here, but you can experiment! In some regions, they use toor dal or even a mix of dals. It’s all about personal preference.

Now, about the fat – coconut oil gives it a lovely South Indian aroma, while ghee adds a richness that’s hard to beat. I often use ghee when I want something extra comforting.

Don’t underestimate the black pepper! It adds a subtle warmth and aids digestion – a little secret my grandmother always swore by. And fresh curry leaves? Essential for that authentic flavour!

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, give the rice and moong dal a really good rinse under cold water. This gets rid of excess starch and helps with the texture.
2. Combine the rinsed rice, dal, turmeric powder, and 4 cups of water (about 950ml) in a pressure cooker or a heavy-bottomed pot.
3. If using a pressure cooker, cook for 3-4 whistles on medium heat. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice and dal are soft and mushy.
4. Once cooked, gently mash the mixture with a spoon or a potato masher. Don’t overdo it – you want some texture! Season with salt to taste.
5. Now for the magic – the tempering! Heat the coconut oil or ghee in a small pan over medium heat.
6. Coarsely grind the cumin seeds and black pepper using a mortar and pestle. This releases their flavour beautifully.
7. Add the mustard seeds to the hot oil. Once they start to splutter (be careful!), add the curry leaves, cumin-pepper mix, and broken cashew nuts.
8. Sauté until the cashews turn golden brown and fragrant – about 2-3 minutes.
9. Pour this glorious tempering over the cooked rice and dal. Mix well to ensure all the flavours are beautifully combined.

Expert Tips

Want to take your Rice & Moong Dal to the next level? Here are a few tips:

• Mushy Consistency is Key: Don’t be afraid to add a little extra water if needed to achieve that perfectly soft, mushy texture.
• Seasoning Savvy: Start with a little salt and add more to taste. Remember, you can always add, but you can’t take away!
• Preventing Sticking: If you’re cooking in a pot, stir occasionally to prevent the rice and dal from sticking to the bottom.

Variations

Let’s get creative!

• Vegan Adaptation: Simply use coconut oil instead of ghee. It tastes just as amazing!
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level: Adjust the amount of black pepper to your liking. My friend loves adding a pinch of red chilli powder for an extra kick!
• Festival Adaptations: During Pongal, a South Indian harvest festival, this dish is often made with freshly harvested rice and is called Pongal.

Serving Suggestions

This Rice & Moong Dal is fantastic on its own, but it really shines when paired with other South Indian favourites.

• Sambar and coconut chutney are the classic accompaniments, of course!
• But don’t stop there! Try it with a bowl of rasam (a tangy tamarind soup) or a side of cooling yogurt.
• For a complete South Indian meal, add some vegetable stir-fries or a simple papadum.

Storage Instructions

Leftovers? Lucky you! This Rice & Moong Dal keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Got questions? I’ve got answers!

• Is this dish suitable for babies/toddlers? Yes, absolutely! It’s soft, easily digestible, and packed with nutrients. Just go easy on the salt and pepper.
• Can I use a different type of dal? You can, but the flavour will be slightly different. Toor dal is a good substitute.
• What is the best type of rice to use? Short-grain rice like sona masuri works best, but you can also use basmati rice if that’s what you have on hand.
• How can I make this ahead of time? You can cook the rice and dal ahead of time and store it in the refrigerator. Just make the tempering fresh when you’re ready to serve.
• Can I adjust the tempering to my preference? Definitely! Feel free to add other spices like asafoetida (hing) or dried red chillies to the tempering.