Masoor Dal Rice Recipe – Authentic Indian Lentil & Rice Dish

Last Updated on 5 months ago by Neha Deshmukh

Masoor Dal Rice Recipe – Authentic Indian Lentil & Rice Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Masoor Dal Rice. It’s simple, comforting, and packed with flavour. Honestly, this is the kind of meal that just feels like home. I first learned to make this from my grandmother, and it’s a dish I still crave whenever I need a little bit of warmth and nostalgia. Let’s get cooking!

Why You’ll Love This Recipe

This Masoor Dal Rice is more than just a meal; it’s an experience. It’s incredibly easy to make, perfect for a weeknight dinner, and requires minimal ingredients. Plus, it’s naturally gluten-free and a great source of protein and fibre. It’s a complete meal in one pot, and the aroma while it’s cooking is just divine! You’ll love how quickly it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to make this delicious Masoor Dal Rice:

• 1 cup Rice
• ½ cup Masoor Dal (Red Lentils)
• 2-3 Green chilies, finely chopped
• 1 tsp Ginger-garlic paste
• 1 tbsp Garam Masala
• 2 Onions, finely chopped
• ½ tbsp Turmeric powder
• 2-3 Cloves, whole
• 1-2 Cardamom, whole
• 2 Cinnamon sticks
• 3-4 tbsp Oil
• 2.5 cups Water
• Salt to taste
• 3 sprigs Coriander leaves, minced
• 3 sprigs Mint leaves, minced

Ingredient Notes

Let’s talk ingredients! Choosing the right ones makes all the difference.

• Masoor Dal: This red lentil cooks quickly and beautifully, giving the rice a lovely texture and earthy flavour. It’s a fantastic source of protein and is super easy to digest.
• Rice: Traditionally, long-grain Basmati rice is used in Indian cooking for its fluffy texture and delicate aroma. However, you can also use other varieties like Sona Masoori. Just adjust the water slightly if needed.
• Whole Spices: Don’t skip the cloves, cardamom, and cinnamon! These aren’t just for flavour; they add a wonderful depth and fragrance that’s characteristic of Indian cuisine. Toasting them lightly in the oil really wakes up their aromas.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make Masoor Dal Rice:

1. First, wash and soak the rice and masoor dal together in water for about 15 minutes. This helps them cook evenly and become nice and fluffy.
2. Heat the oil in a pan over medium heat. Add the cloves, cardamom, and cinnamon sticks. Let them sizzle for a few seconds until fragrant.
3. Add the finely chopped onions and sauté until they turn translucent and slightly golden brown.
4. Now, add the ginger-garlic paste and green chilies. Fry for a minute or so until you can smell that lovely aromatic blend.
5. Stir in half of the minced coriander and mint leaves. Cook for just a minute – we want them to stay bright and fresh.
6. Pour in the water, add salt, turmeric powder, and garam masala. Bring the mixture to a boil.
7. Drain the soaked rice and dal and add them to the boiling water. Give everything a good mix to ensure the rice and dal are well combined.
8. Cover the pan and reduce the heat to low. Let it simmer gently for about 15-20 minutes, or until the rice is fluffy and the dal is fully cooked. Don’t peek!
9. Finally, garnish with the remaining coriander and mint leaves. Serve hot with your favourite accompaniments.

Expert Tips

• Don’t overcook: Keep a close eye on the water level. You want the rice to be fluffy, not mushy.
• Adjust the water: Depending on your rice variety, you might need to adjust the amount of water. Start with 2.5 cups and add more if needed.
• Toast the spices: Toasting the whole spices in oil releases their flavour and aroma.
• Low and slow: Cooking on low heat ensures the rice and dal cook evenly and don’t stick to the bottom of the pan.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves a bit of a kick, but you can easily adjust the spice level by using fewer green chilies or removing the seeds.
• Regional Variations: In North India, they often add a dollop of ghee (clarified butter) at the end for extra richness. In South India, a squeeze of lemon juice is a popular addition.
• Quick/Instant Pot Version: You can absolutely make this in an Instant Pot! Use the same ingredients and cook on high pressure for 6-8 minutes, followed by a natural pressure release.

Serving Suggestions

Masoor Dal Rice is delicious on its own, but it’s even better with some accompaniments. I love serving it with:

• Pickle (mango pickle is a classic!)
• Papad (crispy lentil wafers)
• A side of raita (yogurt dip)
• A simple vegetable curry

Storage Instructions

Leftovers? No problem! Masoor Dal Rice keeps well in the refrigerator for up to 3 days. Store it in an airtight container. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to rehydrate it.

FAQs

Let’s answer some common questions:

• What type of rice is best for Masoor Dal Rice? Basmati rice is traditional, but Sona Masoori works well too.
• Can I use a different dal instead of Masoor Dal? Yes, you can! Toor dal (split pigeon peas) or moong dal (split yellow lentils) are good substitutes, but they’ll have slightly different cooking times.
• How can I adjust the spice level of this dish? Use fewer green chilies or remove the seeds.
• What is the best way to serve Masoor Dal Rice? With pickle and papad, of course! A side of raita is also a great addition.
• How long does Masoor Dal Rice stay fresh? Up to 3 days in the refrigerator in an airtight container.

Enjoy this comforting and flavourful Masoor Dal Rice! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments if you try it and how it turns out!