Easy Vegetable Rice & Moong Dal Recipe – Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Easy Vegetable Rice & Moong Dal Recipe – Indian Comfort Food

Hey everyone! If you’re looking for a dish that’s both comforting and nourishing, you’ve come to the right place. This Vegetable Rice & Moong Dal is a staple in my family – it’s the kind of meal my mom would make on busy weeknights, and now it’s a go-to for me too. It’s simple, flavorful, and just feels like a warm hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is seriously a winner. It’s a complete meal in one pot, packed with goodness from the rice, lentils, and veggies. It’s also incredibly versatile – you can easily swap out the vegetables to use whatever you have on hand. Plus, it’s ready in under 30 minutes, making it perfect for a quick and healthy dinner. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Vegetable Rice & Moong Dal:

• 1 cup rice
• ½ cup moong dal (split yellow lentils)
• 2 tbsp ghee
• 1 cup mixed vegetables (carrots, peas, cauliflower, potatoes, corn)
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp garam masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A little know-how goes a long way.

• Ghee: I always use ghee for this recipe. It adds such a lovely richness and flavor. But if you don’t have ghee, you can substitute with vegetable oil, though the taste will be slightly different.
• Moong Dal: This lentil cooks quickly and is super easy to digest. It’s a great source of protein too!
• Vegetables: Feel free to get creative here. I usually use a frozen mixed vegetable blend to keep things easy, but fresh veggies are fantastic too.
• Rice: The type of rice you use will affect the texture. More on that below!

Rice Varieties for Best Results

Choosing the right rice makes all the difference.

• Basmati Rice: This is my personal favorite! It’s long-grained, fragrant, and cooks up fluffy.
• Sona Masoori: A shorter-grain rice that’s also a great option. It tends to be a bit stickier than basmati.
• Avoid Short-Grain Rice: Varieties like sushi rice can become too mushy in this recipe.

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 considered one of the easiest lentils to digest, making it a great choice for everyone.

Ghee vs. Oil: Which to Use & Why

Ghee is clarified butter, and it’s a cornerstone of Indian cooking. It has a higher smoke point than oil, giving it a lovely nutty flavor. While oil works in a pinch, ghee really elevates the dish. About 15ml of ghee is equivalent to 1 tbsp.

Regional Vegetable Variations

This recipe is super adaptable! In some parts of India, people add green beans, spinach, or even tomatoes. My friend’s grandmother always adds a pinch of asafoetida (hing) along with the cumin seeds for extra flavor – it’s worth a try if you have some!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice and moong dal together under cold water. Then, soak them in water for about 30 minutes. This helps them cook evenly and become nice and soft.
2. Now, heat the ghee in a pressure cooker over medium heat. Once it’s hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to pop!
3. Add the chopped vegetables to the cooker and sauté for 2-3 minutes, until they’re slightly softened.
4. Drain the soaked rice and dal, then add them to the cooker along with the turmeric powder, garam masala, and salt. Give everything a good mix to make sure the spices are evenly distributed.
5. Pour in 4 cups of water (about 950ml), close the lid of the pressure cooker, and cook for 3-4 whistles on medium heat.
6. Once the pressure has released naturally (don’t force it open!), fluff the rice and dal gently with a fork. Serve hot with raita or papad for a complete meal.

Expert Tips

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

Achieving the Perfect Fluffiness

The key to fluffy rice is not overcooking it. Make sure to let the pressure release naturally – this prevents the rice from becoming mushy.

Adjusting Spice Levels

Don’t be afraid to adjust the spices to your liking! If you like things mild, reduce the amount of garam masala. For a spicier kick, add a pinch of red chili powder.

Pressure Cooker Safety Tips

• Always ensure the pressure cooker is properly sealed before turning on the heat.
• Never force the lid open while there’s still pressure inside.
• Follow the manufacturer’s instructions for your specific pressure cooker.

Variations

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with vegetable oil. It won’t have quite the same flavor, but it will still be delicious!

Gluten-Free Option

This recipe is naturally gluten-free, so you don’t need to make any changes.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: ½ tsp garam masala
• Medium: 1 tsp garam masala
• Spicy: 1 tsp garam masala + ¼ tsp red chili powder

Festival Adaptation (Suggestions for occasions like Navratri)

During Navratri, some people avoid onions and garlic. This recipe is already perfect for that! You can also add some chopped potatoes and peanuts for extra flavor and texture.

Serving Suggestions

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

• Raita: A cooling yogurt dip.
• Papad: Crispy lentil wafers.
• Pickle: A tangy Indian pickle.
• A side of dal: For extra protein!

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 my go-to, but Sona Masoori works well too.

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 a bit faster.

How can I make this recipe without a pressure cooker?

You can cook it in a pot on the stovetop. Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice and dal are cooked through.

What vegetables can I substitute or add?

Feel free to use any vegetables you like! Green beans, spinach, peas, and carrots all work well.

How do I adjust the salt level in this recipe?

Start with a teaspoon of salt and add more to taste. Remember, you can always add more, but you can’t take it away!

Can this be made ahead of time?

Yes, you can make it a day ahead and reheat it. The flavors actually develop even more overnight!