Creamy Moong Dal & Basmati Rice Recipe – Authentic Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Creamy Moong Dal & Basmati Rice Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This creamy moong dal and basmati rice is a dish I grew up with, and it instantly transports me back to my grandmother’s kitchen. It’s simple, comforting, and packed with flavour – the perfect weeknight meal or a soothing dish when you’re feeling under the weather. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another rice and dal dish. It’s incredibly easy to make, ready in under 30 minutes, and requires minimal effort. The combination of fluffy basmati rice and soft, creamy moong dal is just heavenly. Plus, it’s naturally gluten-free and can easily be adapted to be vegan! It’s a complete meal in itself, but also pairs beautifully with so many sides.

Ingredients

Here’s what you’ll need to create this comforting dish:

• 1 cup basmati rice
• 1 cup split green moong dal
• 2 tablespoons ghee (or oil for vegan option)
• 1 teaspoon cumin seeds
• 2 whole green chilis
• ½ teaspoon turmeric powder
• 1 teaspoon ground coriander
• ½ teaspoon garam masala
• ¼ teaspoon red chili powder (adjust to taste!)
• 1 pinch asafoetida (hing)
• 4 cups water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Basmati Rice Varieties: I prefer using aged basmati rice for the best flavour and fluffiness. It’s a little more expensive, but worth it! You can find different varieties like traditional, extra-long grain, or brown basmati.
• The Benefits of Moong Dal: Moong dal (split yellow lentils) is incredibly easy to digest and a great source of protein. It’s a staple in Indian households for a reason!
• Understanding Ghee & Its Flavor Profile: Ghee adds a beautiful nutty flavour to the dish. If you’re not familiar, it’s clarified butter – you can find it at most Indian grocery stores.
• The Significance of Asafoetida (Hing) in Indian Cooking: Don’t skip the asafoetida! It might smell a little funky on its own, but it adds a wonderful savoury depth to the dish. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the basmati rice and moong dal a good rinse together. Do this 4-7 times until the water runs clear. This removes excess starch and helps achieve that perfect fluffy texture. If you have time, soak them for about 30 minutes – it’s not essential, but it does help them cook more evenly.
2. Now, heat the ghee in a heavy-bottomed pot over medium heat. Once it’s hot, add the cumin seeds and whole green chilies. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
3. Add the drained rice and lentils to the pot. Stir in the turmeric powder, ground coriander, garam masala, red chili powder, and that tiny pinch of asafoetida. Give everything a good mix to coat the rice and dal with the spices.
4. Pour in the 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes. Stir occasionally to prevent sticking.
5. After 25 minutes, the mixture should have reached a lovely creamy, porridge-like consistency. Give it a taste and adjust the salt if needed.

Expert Tips

• Don’t be afraid to experiment with the amount of green chilies to adjust the spice level.
• Using a heavy-bottomed pot is key to prevent the rice and dal from sticking and burning.
• If the mixture becomes too thick, add a little more hot water.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil like coconut or sunflower oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Regional Variations – North Indian vs. South Indian Styles: In South India, they sometimes add a squeeze of lemon juice at the end for a tangy twist. North Indian versions often include a dollop of yogurt.
• Festival Adaptations (Navratri/Fasting Friendly): During Navratri, you can skip the asafoetida and use rock salt (sendha namak) instead of regular salt to make it fasting-friendly.

Serving Suggestions

This dish is fantastic on its own, but even better with some accompaniments! I love serving it hot with a dollop of ghee, a side of cooling yogurt, crispy papad, or a tangy Indian pickle. My family always requests it with a side of raita!

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, adding a splash of water if needed.

FAQs

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

Aged basmati rice is ideal for its flavour and texture, but any good quality basmati rice will work.

Can I use a different type of dal instead of moong dal?

You can! Masoor dal (red lentils) is a good substitute, but it will cook faster, so reduce the cooking time accordingly.

How can I adjust the spice level of this dish?

Adjust the amount of red chili powder or green chilies to your liking.

What is asafoetida and where can I find it?

Asafoetida (hing) is a resin with a pungent smell, used as a digestive aid and flavour enhancer. You can find it at Indian grocery stores, or online.

Can this dish be made in an Instant Pot or pressure cooker?

Yes! Reduce the water to 3 cups and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Is this dish suitable for a beginner cook?

Absolutely! It’s a very forgiving recipe and a great way to start your Indian cooking journey.