Authentic Rice & Toor Dal Recipe – South Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Rice & Toor Dal Recipe – South Indian Comfort Food

Hey everyone! If you’re craving a taste of home, or just want to dive into the wonderfully comforting world of South Indian cuisine, you’ve come to the right place. This rice and toor dal recipe is a staple in many South Indian households – it’s simple, nourishing, and utterly delicious. I remember learning to make this from my amma (mom) and it instantly transported me back to childhood. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a meal; it’s a hug in a bowl. It’s perfect for a quick weeknight dinner, a comforting lunch, or even as part of a festive spread. The combination of fluffy rice and creamy dal is incredibly satisfying, and the sambar adds a tangy, spicy kick that ties everything together. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this South Indian classic:

• 1 cup Raw Rice
• 1.5 tbsp Toor Dal
• 1 tsp Mustard Seeds
• 2 tsp Urad Dal
• 1 tsp Chana Dal
• 2 nos Green Chillies
• 1 sprig Curry Leaves
• 1 inch Ginger
• 0.5 tsp Hing/Asafoetida
• 1 tbsp Oil
• 2.25 cups Water
• 0.25 cup Toor Dal (for sambar)
• 2 nos Tomatoes
• 10 nos Small Onions
• 1.5-2 tsp Adayar Ananda Bhavan Sambar Powder (or your favourite brand)
• 0.5 tsp Red Chilli Powder
• 1 piece Jaggery
• 1 pinch Turmeric Powder

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Toor Dal: This is the star! Make sure you use good quality toor dal – it makes all the difference in the texture and flavour.
• Rice Varieties: Traditionally, short-grain rice varieties like ponni or seeraga samba are used in South India. They get beautifully fluffy. But honestly, any good quality rice will work.
• Hing/Asafoetida: Don’t skip this! It adds a unique umami flavour that’s essential to South Indian cooking. It can be a little pungent on its own, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores.
• Sambar Powder: Sambar powder varies so much from region to region and even household to household. Adayar Ananda Bhavan is a popular choice, but feel free to use your favourite brand. Some are spicier, some are tangier – experiment and find what you love!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice and toor dal together in a bowl for about an hour. This helps them cook evenly.
2. Once soaked, drain the water and coarsely grind the rice and dal using the ‘inch/juice’ option on your mixie (blender). Don’t overgrind – you want a slightly coarse texture.
3. Now, heat the oil in a pressure cooker. Add the mustard seeds and let them splutter.
4. Next, add the urad dal, chana dal, green chillies (slit them for extra flavour!), curry leaves, and ginger. Sauté for a minute or two until fragrant.
5. Add half the hing (asafoetida) to the tempering. Be quick – it can burn easily!
6. Pour in the water and add the remaining hing. Then, add the ground rice-dal mixture. Give it a good stir until the water is absorbed.
7. Close the pressure cooker and cook on low flame for one whistle. Let the pressure release naturally.
8. While the rice and dal are cooking, let’s make the sambar! Pressure cook the toor dal (for sambar), tomatoes, small onions, sambar powder, turmeric powder, and water for about 2 whistles.
9. Once cooked, mash the dal and vegetables well.
10. In a separate pan, dry roast coriander seeds, chana dal, methi seeds, hing, and red chillies until fragrant. Grind them into a powder and add it to the sambar.
11. Finally, temper mustard seeds, urad dal, cumin seeds, and curry leaves in ghee. Pour this over the sambar and garnish with fresh coriander leaves.
12. Serve the rice and dal hot with a generous helping of sambar.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture.
• Adjust the amount of green chillies to your spice preference.
• If you don’t have a pressure cooker, you can cook the rice and dal in a pot on the stovetop, but it will take longer.

Variations

• Coconut Rice & Dal: Add a handful of grated coconut to the rice and dal mixture before cooking for a richer flavour. My friend, Priya, swears by this!
• Lemon Rice & Dal: Squeeze in some lemon juice after cooking for a tangy twist.
• Spicy Rice & Dal: Add an extra green chilli or a pinch of red chilli powder to the rice and dal mixture.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the ghee used for the sambar tempering is replaced with a vegan alternative like coconut oil or vegetable oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of green chillies to 1 or omit them altogether. Use a milder sambar powder.
• Medium: Use the recipe as is.
• Spicy: Add an extra green chilli or increase the amount of red chilli powder in the sambar.

Festival Adaptations

This dish is often made during festivals like Pongal and Onam. During Pongal, it’s often served with a special coconut chutney.

Serving Suggestions

Serve hot with:

• Sambar (of course!)
• Coconut Chutney
• Pickle (mango pickle is a classic)
• Papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What type of rice is best for this recipe?

Short-grain rice like ponni or seeraga samba is traditional, but any good quality rice will work.

Can I make this recipe without a pressure cooker?

Yes, you can! Cook the rice and dal in a pot on the stovetop, but it will take longer and require more attention.

What is Hing and where can I find it?

Hing, or asafoetida, is a pungent spice that adds a unique flavour. You can find it at most Indian grocery stores.

How can I adjust the sambar’s consistency?

Add more water if you prefer a thinner sambar, or cook it for a little longer to thicken it up.

Can I make the sambar powder from scratch?

Absolutely! There are many recipes available online. It’s a bit time-consuming, but the flavour is incredible.

Is it possible to make this dish ahead of time?

You can make the sambar ahead of time and store it in the refrigerator. The rice and dal are best served fresh, but can be reheated.

Enjoy this taste of South India! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!