Authentic Moong Dal Rice Recipe – Jaggery & Ghee Sweet Treat

Neha DeshmukhRecipe Author
Ingredients
3
Person(s)
  • 0.5 cup
    raw rice
  • 1 tbsp
    yellow moong dal
  • 2.5 cups
    water
  • 1 count
    salt
  • 0.75 cup
    jaggery
  • 0.5 cup
    water
  • 3 tbsp
    ghee
  • 2 count
    cardamom
  • 1 count
    edible camphor
  • 1 count
    nutmeg
  • 2 count
    cloves
  • 5 count
    cashewnuts
  • 5 count
    raisins
Directions
  • Heat 2 teaspoons of ghee in a kadai. Roast cashews, raisins, cloves, and nutmeg until golden brown. Set aside.
  • In the same kadai, roast moong dal until lightly golden and aromatic. Wash the roasted moong dal and set aside.
  • In a pressure cooker, combine washed rice, roasted moong dal, 3 cups of water, and a pinch of salt. Cook for 4-5 whistles until the rice and dal are very soft and mushy. Mash well.
  • Prepare jaggery syrup by melting jaggery in 1/2 cup water. Strain to remove any impurities and boil until the syrup is thick and frothy.
  • Add jaggery syrup and 2 teaspoons of ghee to the cooked rice-dal mixture. Stir continuously for 4-5 minutes until well combined.
  • Once thickened, add the remaining ghee, cardamom powder, edible camphor, roasted spices, and nuts. Mix well to incorporate.
  • Adjust consistency with milk or water if needed to reach desired consistency. Serve warm.
Nutritions
  • Calories:
    350 kcal
    25%
  • Energy:
    1464 kJ
    22%
  • Protein:
    8 g
    28%
  • Carbohydrates:
    55 mg
    40%
  • Sugar:
    30 mg
    8%
  • Salt:
    150 g
    25%
  • Fat:
    15 g
    20%

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Rice Recipe – Jaggery & Ghee Sweet Treat

Introduction

Oh, this Moong Dal Rice! It’s pure comfort food for me. I remember my nani (grandmother) making this during the cooler months, and the aroma would fill the entire house. It’s a simple dish, but the combination of sweet jaggery, fragrant ghee, and the subtle earthiness of moong dal is just… magical. It’s a hug in a bowl, honestly! I’m so excited to share this authentic recipe with you. It’s easier than you think, and the results are so worth it.

Why You’ll Love This Recipe

This Moong Dal Rice isn’t just delicious; it’s also incredibly nourishing. It’s a traditional Ayurvedic recipe, believed to be easy to digest and good for the body. Plus, it’s naturally gluten-free and can easily be adapted to be vegan! It’s perfect for a cozy weeknight meal, a festive celebration, or just when you need a little bit of sweetness in your life.

Ingredients

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

  • ½ cup raw rice
  • 1 tbsp yellow moong dal
  • 2.5-3 cups water
  • A pinch of salt
  • ¾ cup jaggery
  • ½ cup water (for jaggery syrup)
  • 3 tbsp ghee
  • 2 cardamom pods
  • A pinch of edible camphor
  • A pinch of nutmeg
  • 2 cloves
  • 5-7 cashewnuts
  • 5 raisins

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

  • Ghee: Don’t skimp on the ghee! It’s the heart and soul of this dish, lending a beautiful aroma and richness. Traditionally, homemade ghee is best, but good quality store-bought ghee works wonderfully too. (Around 45ml)
  • Moong Dal: Yellow moong dal is super easy to digest and cooks quickly. It adds a lovely creamy texture to the rice. (Around 15g)
  • Jaggery: Jaggery is unrefined cane sugar, and it has a beautiful, complex flavour that’s so much more interesting than regular sugar. It also has a ton of minerals! You can find it in most Indian grocery stores. (Around 150g)
  • Edible Camphor: This might sound a little unusual, but trust me! Edible camphor ( pachakam pooru in Tamil) adds a subtle, cooling fragrance that’s really special. It’s often used in South Indian sweets and is believed to aid digestion. You can find it at Indian grocery stores or online. A tiny pinch is all you need!

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, heat 2 teaspoons of ghee in a kadai (wok or deep frying pan). Add the cashews, raisins, cloves, and nutmeg. Roast them until they turn golden brown and fragrant – keep a close eye, they burn quickly! Set these aside; they’re our crunchy, flavourful topping.
  2. In the same kadai, add the moong dal and roast it until it’s aromatic and golden. This step really brings out the flavour of the dal. Once roasted, give it a quick wash and set it aside.
  3. Now, grab your pressure cooker. Combine the washed rice, roasted moong dal, 3 cups of water, and a pinch of salt. Close the lid and cook for 4-5 whistles, or until the rice and dal are completely mushy. Once cooked, give it a good mash with a spoon.
  4. While the rice and dal are cooking, let’s make the jaggery syrup. In a separate saucepan, melt ¾ cup of jaggery in ½ cup of water. Bring it to a boil, and strain it through a fine-mesh sieve to remove any impurities. Continue to boil until the syrup becomes frothy and slightly thickened.
  5. Pour the warm jaggery syrup and 2 teaspoons of ghee into the cooked rice-dal mixture. Stir continuously for 4-5 minutes, making sure everything is well combined. This is where the magic happens!
  6. Once the mixture has thickened, add the remaining ghee, cardamom powder, edible camphor, and the roasted spices and nuts. Give it a final good mix.
  7. If the mixture is too thick, add a splash of milk or water to adjust the consistency. Serve warm and enjoy!

Expert Tips

  • Don’t be afraid to adjust the amount of jaggery to your liking.
  • Roasting the spices really elevates the flavour.
  • A good quality non-stick pan will prevent the jaggery from sticking and burning.

Variations

  • Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. Coconut oil also works well, but will impart a slight coconut flavour.
  • Gluten-Free: This recipe is naturally gluten-free!
  • Spice Level: If you love a bit more warmth, add a tiny pinch more nutmeg or cardamom.
  • Festival Adaptations: This dish is often made during Pongal (Tamil Nadu) and Lohri (Punjab), with slight regional variations. Some families add coconut milk or different spices. My friend’s family always adds a little bit of grated ginger during Pongal!

Serving Suggestions

This Moong Dal Rice is delicious on its own, but it also pairs well with a side of yogurt or a simple vegetable curry. It’s especially lovely served with a dollop of fresh cream for an extra indulgent treat.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It tends to thicken as it sits, so you might need to add a splash of milk or water when reheating.

FAQs

  1. What type of rice is best for this Moong Dal Rice recipe? Short-grain rice like sona masoori works best, as it gets nice and creamy when cooked.
  2. Can I use powdered jaggery instead of solid jaggery? Yes, you can! You’ll need about ¾ cup of powdered jaggery. Just make sure to dissolve it completely in the water before boiling.
  3. What is edible camphor and where can I find it? Edible camphor is a natural resin with a cooling fragrance. You can find it at Indian grocery stores or online.
  4. How can I adjust the sweetness level in this recipe? Start with ¾ cup of jaggery and taste as you go. Add more if you prefer a sweeter dish.
  5. Can this be made in an Instant Pot? Absolutely! Use the same ingredients and cooking time as the pressure cooker method.
  6. What is the significance of serving this dish warm? Serving it warm enhances the aroma and flavour, and it’s believed to be easier to digest when served warm.
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