Authentic Moong Dal Rice Recipe – Cinnamon & Spice Flavored

Last Updated on 6 months ago by Neha Deshmukh

Authentic Moong Dal Rice Recipe – Cinnamon & Spice Flavored

Introduction

There’s just something so comforting about a warm bowl of dal chawal (lentils and rice), isn’t there? This Moong Dal Rice recipe is a little extra special, though. It’s infused with the warm, inviting flavors of cinnamon, caraway seeds, and cardamom – a combination my grandmother used to make, and it instantly transports me back to her kitchen. It’s a hug in a bowl, honestly! I’m so excited to share this family favorite with you.

Why You’ll Love This Recipe

This isn’t your average rice and lentils. The aromatic spices elevate it to something truly special. It’s a complete meal in one pot, making it perfect for busy weeknights. Plus, it’s naturally gluten-free and easily adaptable to vegan diets. You’ll love how flavorful and satisfying this dish is!

Ingredients

Here’s what you’ll need to create this delicious Moong Dal Rice:

• 4 cups rice (Basmati or Sona Masoori work beautifully)
• 1 cup yellow moong dal (split yellow lentils)
• 1 tablespoon oil
• Salt to taste
• 1 tablespoon ginger-garlic paste
• 1 large onion, sliced
• ½ – 1 teaspoon caraway seeds (shaunf)
• 1 small cinnamon stick
• 1-2 cardamoms
• 8 cups water
• 1 teaspoon turmeric powder (haldi)
• 4-5 slit green chillies (adjust to your spice preference!)
• 1 tablespoon coriander leaves, chopped
• 1 tablespoon mint leaves, chopped

Ingredient Notes

Let’s talk ingredients! Using good quality moong dal is key – it cooks quickly and has a lovely, slightly sweet flavor. I prefer yellow moong dal for this recipe, but you could experiment with other varieties.

The spices are where this dish really shines. Don’t skip the cinnamon, caraway seeds, and cardamom! They create such a warm and inviting aroma. Caraway seeds, or shaunf, add a unique earthy note. You can adjust the amount to your liking.

As for rice, Basmati is fantastic for its fragrance, but Sona Masoori is a great everyday option too. Regional variations exist – some families add a pinch of asafoetida (hing) for digestion, or use a different type of oil like mustard oil for a more pungent flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large, heavy-bottomed pot. Add the cinnamon stick, caraway seeds, and cardamoms. Sauté for a minute or two until they become fragrant – you’ll know it when you smell that wonderful aroma filling your kitchen!
2. Add the sliced onions and fry until they turn a beautiful golden brown. This takes patience, but it’s worth it for the depth of flavor. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. Now, add the moong dal, turmeric powder, coriander leaves, mint leaves, and slit green chillies. Cook for 2-3 minutes, stirring constantly, to lightly toast the dal and spices.
4. Pour in the water and add salt to taste. Bring the mixture to a boil.
5. Add the washed rice, stir well to combine, and cover the pot. Reduce the heat to medium and cook for 25-30 minutes, or until all the water is absorbed.
6. Once the water is absorbed, reduce the heat to low, cover the pot tightly, and let it steam for 4-5 minutes. This is crucial for fluffy rice!
7. Finally, fluff the rice gently with a fork. Drizzle with a little ghee (or oil for a vegan option) and serve hot.

Expert Tips

• Washing the rice removes excess starch, resulting in fluffier grains.
• Using a heavy-bottomed pot prevents the rice from sticking and burning.
• Don’t lift the lid too often while the rice is cooking – you’ll let the steam escape!
• If the rice is still a little hard after 30 minutes, add a splash of water and cook for a few more minutes.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. Sesame oil adds a lovely nutty flavor!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: Feel free to adjust the number of green chillies to suit your taste. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations: This dish is often served during Indian festivals like Makar Sankranti or Pongal. My aunt always adds a handful of vegetables like peas and carrots during these celebrations!

Serving Suggestions

Moong Dal Rice is delicious on its own, but it’s even better with a side of your favorite Indian curry or chutney. A simple yogurt raita also complements it beautifully. I personally love it with a spicy tomato and onion chutney.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

FAQs

1. What type of rice is best for Moong Dal Rice? Basmati rice is a popular choice for its fragrance, but Sona Masoori or any long-grain rice will work well.
2. Can I use a different dal instead of Moong Dal? You can, but the cooking time may vary. Masoor dal (red lentils) is a good substitute, but it cooks much faster.
3. How can I adjust the spice level of this dish? Adjust the number of green chillies or add a pinch of red chilli powder.
4. Can this be made in an Instant Pot or pressure cooker? Yes! Reduce the water to 6 cups and cook on high pressure for 6-8 minutes, followed by a natural pressure release.
5. What is the best way to prevent the rice from sticking to the bottom of the pot? Use a heavy-bottomed pot and avoid stirring too much while the rice is cooking.
6. Can I make this ahead of time? Yes, you can make it a day ahead and reheat it. The flavors actually develop even more overnight!