Moong Dal with Rice
A comforting and nutritious staple, perfect for any meal.
⏱️ 40 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 60g carbs🥑 8g fat🌾 10g fibreper serving
📲 Share
servings
Ingredients
- 🥣1 cup yellow split moong dal
- 🍚1 cup basmati rice
- 🧅½ cup onion, finely chopped
- 🧄1 tsp ginger-garlic paste
- 🧡½ tsp turmeric powder
- 🌿½ tsp cumin seeds
- 💨1 pinch asafoetida (hing)
- 🧈1 tbsp ghee or oil
- 💧3 ½ cups water
- 🧂 salt, to taste
- cilantro¼ cup fresh coriander, chopped for garnish
Pro tips
- Adjust the consistency of the dal by adding more hot water if you prefer it thinner.
- For extra flavor, add a pinch of garam masala at the end of cooking.
- Serve with a side of pickle or yogurt for a complete meal.
Method
- 1Rinse the moong dal and basmati rice separately until the water runs clear. Soak dal for 15 minutes, if time permits.
- 2Heat ghee or oil in a pressure cooker or large pot over medium heat. Add cumin seeds and asafoetida, let them splutter.
- 3Add chopped onion and sauté until translucent. Stir in ginger-garlic paste and turmeric powder, cook for another minute.
- 4Add the rinsed dal and rice to the pot. Pour in water and add salt to taste. Stir well.
- 5If using a pressure cooker, close the lid and cook for 3-4 whistles on medium heat. If using a pot, cover and simmer for 20-25 minutes, or until dal and rice are tender and water is absorbed.
- 6Once cooked, let the pressure release naturally (if using pressure cooker). Gently fluff with a fork.
- 7Garnish with fresh chopped coriander and serve hot.