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🌾 One-Pot Dal Rice Recipe (Masoor/Moong/Tuvar Dal)
🧄 Ingredients:
- Rice – 1 cup (basmati or any variety)
- Dal – ½ cup (moong dal, toor dal, or masoor dal)
- Water – 3.5 to 4 cups (depending on how soft you want it)
- Ghee/Oil – 1–2 tbsp
- Mustard seeds – ½ tsp (optional)
- Cumin seeds – 1 tsp
- Hing (asafoetida) – a pinch
- Turmeric powder – ½ tsp
- Salt – to taste
- Green chili – 1 (slit or chopped, optional)
- Ginger – 1 tsp, grated
- Garlic – 2–3 cloves, minced (optional)
- Onion – 1 small, chopped (optional)
- Tomato – 1 medium, chopped (optional)
- Coriander leaves – for garnish
🍲 Method:
- Wash and Soak
- Rinse rice and dal together 2–3 times.
- Soak for 15–20 minutes (optional but helps in faster cooking).
- Tempering (Optional but flavorful)
- Heat ghee or oil in a pressure cooker or deep pot.
- Add mustard seeds and let them pop.
- Add cumin seeds, hing, ginger, garlic, and green chili.
- Add onions (if using) and sauté till translucent.
- Add tomatoes and cook till soft.
- Spice & Mix
- Add turmeric and salt. Mix well.
- Add the soaked dal and rice. Stir everything together.
- Cook
- Add 3.5 to 4 cups water (adjust based on preferred consistency).
- If using a pressure cooker: Close lid, cook on medium heat for 2–3 whistles.
- If using a pot: Cover and cook for 30–35 minutes or until rice and dal are soft. Stir occasionally and add water if needed.
- Finishing Touch
- Open the lid, mash lightly if you like it creamier.
- Garnish with fresh coriander leaves.
🍋 Serving Suggestions:
- Serve hot with a dollop of ghee, pickle, papad, or curd.
- For kids or mild palates, skip green chili and garlic.
