Authentic Moong Dal Rice Recipe – Traditional Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Rice Recipe – Traditional Indian Breakfast

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Moong Dal Rice. It’s a simple, comforting dish that’s been a staple in my family for generations. I remember my grandmother making this every morning, and the aroma would fill the entire house. It’s more than just breakfast; it’s a little piece of home. This recipe is perfect for a nourishing start to your day or as a traditional offering. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal Rice isn’t just delicious, it’s also incredibly easy to make! It’s a one-pot meal that comes together in under 20 minutes, making it perfect for busy mornings. Plus, it’s packed with protein and nutrients, keeping you full and energized. But beyond the practicality, there’s a beautiful cultural significance to this dish, often prepared for special occasions and offered to deities. You’ll love how comforting and wholesome this recipe is.

Ingredients

Here’s what you’ll need to make this classic Moong Dal Rice:

• ¼ cup Raw Rice
• 3 tbsp Moong Dal (split yellow lentils) – about 30g
• As needed Salt – to taste
• 2 cups Water – about 480ml
• ½ cup Boiled Milk – about 120ml
• 1 tsp Melted Ghee – about 5ml
• A small piece Jaggery – about 10-15g

Ingredient Notes

Let’s talk ingredients! Using good quality moong dal makes a huge difference. Look for dal that’s bright yellow and doesn’t have any discolouration. It should also smell fresh.

For the rice, I prefer using sona masuri rice – it gets beautifully soft and fluffy. But you can also use basmati rice for a slightly more aromatic flavour. Just be mindful that basmati might need a little less water.

And finally, the jaggery! Traditionally, jaggery is used as a natural sweetener and adds a lovely caramel-like flavour. It’s also considered auspicious in many Hindu traditions. If you can’t find jaggery, you can substitute it with brown sugar, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, give the rice and moong dal a good wash under cold water until the water runs clear. This helps remove any excess starch.
2. Now, add the washed rice and moong dal to your pressure cooker. Pour in the water and add a pinch of salt.
3. Close the lid of the pressure cooker and cook on low flame for 2-3 whistles (about 10-12 minutes).
4. Once the pressure has released naturally, carefully open the cooker. You’ll see a lovely, porridge-like consistency. Give it a good stir.
5. Pour in the boiled milk and simmer for 2-3 minutes, stirring constantly, until everything is nicely combined and creamy. If it’s too thick, add a little more water or milk to reach your desired consistency.
6. Finally, pour the Moong Dal Rice into a serving bowl. Drizzle with melted ghee and top with a small piece of jaggery.

And that’s it! Your comforting bowl of Moong Dal Rice is ready.

Expert Tips

Want to make this recipe even better? Here are a few tips I’ve learned over the years:

• Consistency is key: Adjust the amount of water/milk to get the perfect creamy texture. Some like it thicker, some like it thinner – it’s all about personal preference!
• Preventing sticking: Stir frequently during the simmering stage to prevent the rice and dal from sticking to the bottom of the cooker.
• Pressure Cooker Variations: Cooking times may vary depending on your pressure cooker. If you’re using an older model, you might need an extra whistle.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the boiled milk for plant-based milk (almond, soy, or oat milk work well) and omit the ghee. A drizzle of coconut oil can add a nice flavour.
• Adjusting Sweetness: If you prefer a less sweet dish, use dates instead of jaggery. You can also reduce the amount of jaggery used. My friend, Priya, always adds a pinch of cardamom powder for extra flavour!
• Regional Variations: In some regions, people add a simple tadka (tempering) of mustard seeds, cumin seeds, and curry leaves for a more flavourful dish.
• Festival Adaptations: This dish is often offered to deities during pujas and festivals like Ganesh Chaturthi. It’s considered a very auspicious and sattvic (pure) offering.

Serving Suggestions

Moong Dal Rice is delicious on its own, but it’s even better with some accompaniments!

• A dollop of cool, creamy yogurt is a classic pairing.
• Pickles add a tangy kick.
• Papadums provide a satisfying crunch.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if needed to restore the creamy consistency.

FAQs

Got questions? I’ve got answers!

• Is this dish gluten-free? Yes! Moong Dal Rice is naturally gluten-free.
• Can I use a different type of dal? While moong dal is traditional, you can experiment with other dals like toor dal (split pigeon peas), but the flavour and texture will be different.
• What is the significance of offering this to a deity? It’s considered a pure and nourishing offering, symbolizing prosperity and well-being.
• Can I make this in an Instant Pot? Absolutely! Use the same ingredients and cook on high pressure for 6-8 minutes, followed by a natural pressure release.
• How can I adjust the sweetness level? Simply adjust the amount of jaggery or dates you add. Start with a small amount and add more to taste.

Enjoy making this recipe, and I hope it brings a little bit of warmth and comfort to your kitchen! Let me know how it turns out in the comments below.