Mung Dal with Jeera Rice
A comforting and wholesome Indian classic, quick to prepare and deeply satisfying.
⏱️ 45 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 60g carbs🥑 8g fat🌾 10g fibreper serving
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servings
Ingredients
- 🥣1 cup split yellow mung dal
- 🍚2 cups basmati rice
- 🧅1 onion, finely chopped
- 🍅2 tomatoes, chopped
- 🫚1 inch ginger, grated
- 🧄2 garlic cloves, minced
- 🧡½ tsp turmeric powder
- 🌿1 tsp cumin seeds
- ⚫½ tsp mustard seeds
- 🧈2 tbsp ghee or oil
- 🌶️½ tsp garam masala
- 💧4 cups water
- 🧂 salt, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For a richer dal, add a final tempering (tadka) of ghee, cumin seeds, and a pinch of asafoetida.
- Adjust water in dal to achieve your preferred consistency – thinner for soup-like, thicker for stew.
- Serve with a side of plain yogurt or a simple salad for a complete meal.
Method
- 1Rinse the mung dal and basmati rice separately until water runs clear; soak the dal for 15 minutes while you prepare other ingredients.
- 2For the dal, heat 1 tbsp ghee in a pot, add mustard and cumin seeds. Once they splutter, add onion, ginger, and garlic; sauté until golden.
- 3Stir in chopped tomatoes, turmeric powder, and salt. Cook until tomatoes soften, then add the soaked dal and 3 cups of water.
- 4Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until dal is tender and creamy. Mash lightly for desired consistency.
- 5For the jeera rice, heat 1 tbsp ghee in a separate pot, add 1 tsp cumin seeds and let them splutter. Add rinsed rice and sauté for 1 minute.
- 6Pour in 4 cups of water, add salt, bring to a boil, then cover and cook on low heat for 15 minutes until water is absorbed and rice is fluffy.
- 7Stir garam masala into the dal. Garnish both the dal and rice with fresh cilantro before serving.