Authentic Moong Dal & Rice Recipe – Pepper-Cumin Tadka

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal & Rice Recipe – Pepper-Cumin Tadka

Introduction

There’s just something so comforting about a warm bowl of dal-chawal (lentils and rice), isn’t there? This Moong Dal & Rice with a Pepper-Cumin Tadka is a family favorite in my home – it’s simple, flavorful, and always hits the spot. I first made this when I was craving something light yet satisfying, and it’s been a regular on my menu ever since! It’s the kind of dish that feels like a hug in a bowl.

Why You’ll Love This Recipe

This recipe is more than just a quick meal; it’s a celebration of simple flavors. It’s incredibly easy to make, perfect for a weeknight dinner, and packed with goodness. The pepper-cumin tadka (tempering) adds a wonderful aroma and a subtle spice that elevates the dish. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 1 cup raw rice (sona masuri) – about 180g
• ½ to 1 cup split moong dal – about 90-180g
• 4 cups water – 960ml
• 2 tablespoons ghee – 30ml
• 1 tablespoon oil – 15ml
• 2 tablespoons broken cashewnuts – 20g
• 1 teaspoon minced ginger – 5g
• 1 teaspoon pepper – 5g
• 2 teaspoons cumin seeds – 10g
• 2 green chillies, chopped
• 1 sprig curry leaves
• 1 teaspoon salt – 6g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Sona Masuri Rice: This is my go-to rice for everyday cooking. It’s light, fluffy, and cooks beautifully. You can substitute with basmati rice if you prefer, but the cooking time might need adjusting.
• Split Moong Dal: This dal cooks quickly and has a lovely, slightly sweet flavor. It’s also very easy to digest!
• Ghee: Ghee adds a richness and aroma that’s just unmatched. If you’re not a fan, you can use oil, but ghee really takes this dish to the next level.
• Pepper-Cumin Tadka: This is the star of the show! Freshly ground pepper and cumin seeds create a warm, fragrant tempering that infuses the entire dish with flavor. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the raw rice a good wash and soak it in water for about 15-20 minutes. This helps it cook evenly.
2. While the rice is soaking, dry roast the split moong dal in a pan on low heat for about 3 minutes, until it becomes fragrant. Be careful not to burn it!
3. Now, drain the rice and add it to a pressure cooker along with the roasted moong dal and 4 cups of water. Pressure cook for 15 minutes, or about 10-12 whistles, until the rice and dal are mushy.
4. While the rice and dal are cooking, let’s prepare the tadka. Coarsely grind the pepper and cumin seeds using a mortar and pestle. You can also use a spice grinder, but a mortar and pestle gives it a more rustic flavor.
5. Heat the ghee and oil in a separate pan. Add the broken cashewnuts, minced ginger, curry leaves, and chopped green chillies. Sauté until the cashews turn golden brown and fragrant.
6. Add the ground pepper-cumin mixture to the pan and roast for about 20 seconds, until fragrant.
7. Finally, add the cooked rice-dal mixture to the tempering. Add salt and combine well. Sauté for 1-2 minutes, allowing the flavors to meld together.

Expert Tips

• Don’t be afraid to adjust the amount of green chillies to your liking.
• For a smoother texture, you can lightly mash the rice and dal with the back of a spoon after cooking.
• If you don’t have a pressure cooker, you can cook the rice and dal in a pot on the stovetop. It will take longer, about 30-40 minutes, and you’ll need to add more water.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Adjusting Spice Level: If you prefer a milder flavor, reduce the amount of green chillies or omit them altogether. For extra heat, add a pinch of red chilli powder to the tadka.
• Regional Variations: In South India, this dish is often served with a side of rasam (a tangy soup). In North India, it’s common to add a dollop of butter or a sprinkle of garam masala to the finished dish. My friend, Priya, always adds a pinch of turmeric for color and extra health benefits!

Serving Suggestions

This Moong Dal & Rice is delicious on its own, but it’s even better with some accompaniments. I love serving it hot with a side of cooling coconut chutney and a comforting bowl of sambar. A simple raita (yogurt dip) also works wonderfully.

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.

FAQs

• What type of rice is best for this recipe? Sona Masuri is my recommendation, but you can also use basmati rice.
• Can I use a different dal instead of moong dal? Yes, you can! Toor dal (split pigeon peas) or masoor dal (red lentils) are good substitutes, but they may require slightly different cooking times.
• How do I adjust the spice level? Simply adjust the amount of green chillies or add a pinch of red chilli powder.
• What is the purpose of the tadka/tempering? The tadka is a crucial step in Indian cooking. It infuses the dish with flavor and aroma by blooming the spices in hot oil or ghee.
• Can this be made in an Instant Pot? Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.