Authentic Moong Dal & Vegetable Rice Recipe – Easy Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal & Vegetable Rice Recipe – Easy Indian Comfort Food

Hey everyone! If you’re looking for a dish that’s both comforting and packed with flavour, you’ve come to the right place. This Moong Dal & Vegetable Rice is a staple in my family – it’s the kind of meal my mom would make on a busy weeknight, and honestly, it just feels like a warm hug in a bowl. It’s simple, wholesome, and incredibly satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a complete meal in one pot! The combination of fluffy basmati rice, protein-rich moong dal, and colourful veggies makes it incredibly nutritious. Plus, it’s super easy to make, even if you’re new to Indian cooking. It’s perfect for a weeknight dinner, a simple lunch, or even a potluck. You’ll love how easily it comes together and how much everyone enjoys it.

Ingredients

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

• 1 ½ cups old basmati rice
• ½ cup split yellow moong dal
• 2 tbsp oil or ghee
• ½ tsp cumin seeds
• 4-5 cloves
• 2-3 bay leaves
• 1 large onion, finely chopped
• 1 tsp grated ginger (optional)
• ¼ tsp turmeric powder
• ½ cup carrots and potatoes (chopped) – feel free to use other veggies!
• 1 large tomato, finely chopped
• ½ tsp garam masala powder
• ¼ tsp whole black pepper
• ½ tsp coriander powder
• Salt to taste
• 5 cups water

Ingredient Notes

Let’s talk ingredients for a sec. These little things can make a big difference!

• Basmati Rice: Using slightly older basmati rice (a few months old) actually works better. It tends to stay fluffier.
• Moong Dal: Split yellow moong dal cooks quickly and adds a lovely creamy texture. Don’t skip it!
• Ghee vs. Oil: I personally prefer ghee for the richness it adds, but oil works just fine if you’re looking for a lighter option.
• Veggies: Carrots and potatoes are classic, but feel free to throw in peas, beans, cauliflower – whatever you have on hand!
• Spices: Freshly ground spices always have the best flavour, but pre-ground are perfectly fine for a quick weeknight meal.

Basmati Rice Varieties & Quality

There are many types of basmati rice, but for this recipe, a long-grain variety is best. Look for rice that is aged, as this contributes to a fluffier texture. Sona Masoori is another good option if you can’t find basmati.

The Benefits of Moong Dal

Moong dal isn’t just tasty; it’s incredibly good for you! It’s a fantastic source of protein, fiber, and essential nutrients. It’s also easy to digest, making it a great choice for all ages.

Regional Variations in Spice Blends

Every family has their own little twist on this recipe! Some people add a pinch of red chilli powder for a bit of heat, while others might include a dash of cumin powder. Feel free to experiment and find what you like best.

Oil vs. Ghee – Which to Use & Why

Ghee (clarified butter) adds a beautiful nutty flavour and richness to the dish. It’s also considered healthier in Ayurveda. However, vegetable oil or any neutral oil works perfectly well if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice and moong dal together under cold water until the water runs clear. Then, soak them in water for about 15-20 minutes. This helps them cook evenly.
2. Heat the oil or ghee in a heavy-bottomed pot over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know they’re releasing their flavour! Add the cloves and bay leaves and sauté for about 30 seconds until fragrant.
3. Add the chopped onions and grated ginger (if using) and sauté until the onions turn golden brown. This usually takes about 5-7 minutes. Stir in the turmeric powder and cook for another minute.
4. Now, add the chopped carrots and potatoes (or your chosen veggies). Cover the pot and cook for 4-5 minutes on low heat, allowing the veggies to soften slightly.
5. Stir in the finely chopped tomatoes and cook until they break down and form a thick paste. This takes about 5-7 minutes.
6. Drain the soaked rice-dal mixture and add it to the pot. Add the garam masala powder, whole black pepper, coriander powder, and salt. Mix everything well, ensuring the rice and dal are coated with the spices.
7. Pour in the 5 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and dal are fully cooked and the water is absorbed.
8. Finally, fluff the rice gently with a fork. Serve hot with a side of yogurt, pickle, and papad!

Expert Tips

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

Achieving the Perfect Rice-to-Dal Ratio

The 1 ½ cup rice to ½ cup dal ratio is a good starting point, but you can adjust it to your liking. If you prefer a more rice-heavy dish, add a little more rice.

Preventing Sticking & Burning

Using a heavy-bottomed pot is key to preventing sticking and burning. Also, make sure to keep the heat on low once you add the water.

Enhancing the Aroma

A pinch of saffron strands soaked in warm milk added towards the end of cooking will elevate the aroma to another level!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Moong Dal & Vegetable Rice: Simply use oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Adjusting the Spice Level: Add a pinch of red chilli powder or a chopped green chilli for extra heat.
• Festival Adaptations: My grandmother used to add a handful of dry fruits like raisins and cashews when making this for special occasions. It adds a lovely sweetness and festive touch.

Serving Suggestions

This Moong Dal & Vegetable Rice is delicious on its own, but it’s even better with:

• A side of cooling yogurt (raita)
• Your favourite Indian pickle
• Crispy papadums
• A simple vegetable curry

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 is the best type of rice to use for this recipe?

Basmati rice is the best choice for its flavour and fluffy texture.

Can I use a pressure cooker to make this dish faster?

Yes, you can! Reduce the cooking time to about 2-3 whistles on medium heat.

How can I make this recipe more nutritious?

Add more vegetables! Spinach, peas, and beans are all great additions.

Can I add other vegetables to this rice? What are some good options?

Absolutely! Cauliflower, green beans, bell peppers, and mushrooms all work well.

What is the shelf life of leftover Moong Dal & Vegetable Rice?

Leftovers will keep in the refrigerator for up to 3 days.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!