Spiced Basmati Rice Recipe – Cumin, Mustard Seed & Dal Tadka

Last Updated on 4 months by Neha Deshmukh

Spiced Basmati Rice Recipe – Cumin, Mustard Seed & Dal Tadka

Hey everyone! If you’re anything like me, a good plate of flavorful rice can make any meal feel special. I’m so excited to share my go-to recipe for Spiced Basmati Rice – it’s a simple yet incredibly aromatic dish that’s perfect as a side, or even a light meal on its own. This recipe is all about that beautiful ‘tadka’ – the tempering of spices in hot oil – which takes everything to another level. Trust me, your kitchen will smell amazing!

Why You’ll Love This Recipe

This Spiced Basmati Rice isn’t just delicious, it’s also super easy to make. It comes together in under 20 minutes, making it perfect for busy weeknights. The combination of cumin, mustard seeds, and the nutty flavor of the toasted dals is just divine. Plus, it’s a fantastic way to use up any leftover rice!

Ingredients

Here’s what you’ll need to create this flavorful rice:

• 2 cups basmati rice
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 1 sprig curry leaves
• 1 sliced onion
• 1 tsp cumin seeds
• 2 tbsp black peppercorns
• 1 dry red chilli

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice Quality: Seriously, good basmati rice is key. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I prefer the extra-long grain variety.
• Regional Variations of Dal Tadka: Dal tadka varies across India! Some regions use moong dal (yellow split lentils) alongside chana and urad. Feel free to experiment!
• Spice Blend Customization: Don’t be afraid to adjust the spices to your liking. A pinch of asafoetida (hing) adds a lovely savory depth, and a dash of turmeric gives a beautiful color. You can also add a tiny piece of cinnamon for warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make our spice powder. Dry roast the cumin seeds, black peppercorns, and dry red chilli in a pan over medium heat until they become fragrant – about 2-3 minutes. Be careful not to burn them! Once cooled, grind them into a fine powder.
2. While the spices are roasting, cook your basmati rice. I usually rinse the rice a couple of times until the water runs clear, then cook it until it’s fluffy. Set it aside.
3. Now for the tadka! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready.
4. Add the chana dal and urad dal to the pan. Sauté until they turn golden brown and crispy – this takes about 2-3 minutes. Then, toss in the curry leaves; they’ll sizzle beautifully.
5. Add the sliced onion and cook until it becomes translucent and softened.
6. Time to bring it all together! Add the cooked rice and the ground spice powder to the pan. Gently toss everything to coat the rice evenly with the spices.
7. Sauté for another 2-3 minutes on low heat, allowing the flavors to meld. And that’s it! Serve hot.

Expert Tips

• Don’t Overcook the Rice: Slightly undercooked rice works better for this recipe, as it will absorb the flavors of the tadka without becoming mushy.
• Tempering Timing: Keep a close eye on the mustard seeds – they can burn quickly!
• Spice Powder Storage: You can make a larger batch of the spice powder and store it in an airtight container for future use.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment – Mild to Hot: Reduce or omit the dry red chilli for a milder flavor. For extra heat, add a pinch of cayenne pepper or use a hotter variety of chilli.
• Festival Adaptations – Janmashtami/Onam: During Janmashtami, you can add a little grated ginger to the tadka. For Onam, a sprinkle of coconut flakes adds a lovely festive touch.
• Quick Weeknight Version: If you’re really short on time, you can use pre-made spice powder (though homemade is always best!).

Serving Suggestions

This Spiced Basmati Rice is incredibly versatile. It’s fantastic with:

• Raita (yogurt dip)
• Pickle (my grandmother’s mango pickle is a must!)
• Dal (lentil soup)
• Vegetable curries
• Grilled meats or fish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• What type of rice is best for this recipe? Basmati rice is the star here! Its long grains and fragrant aroma make it perfect for absorbing the flavors of the spices.
• Can I make the spice powder ahead of time? Absolutely! Making the spice powder in advance saves time and allows the flavors to develop even further.
• How do I adjust the spice level? Easily! Reduce or omit the dry red chilli for a milder flavor, or add cayenne pepper for extra heat.
• What is the best way to serve this rice? It’s delicious on its own, but even better with a side of raita, pickle, or your favorite curry.
• Can I use a different type of dal? Yes, you can! Moong dal (yellow split lentils) is a popular addition, and you can even experiment with toor dal (pigeon peas).

Enjoy! I hope this recipe brings a little bit of Indian flavor into your kitchen. Let me know how it turns out in the comments below!