There’s a reason Dal Rice is the go-to meal across so many Indian homes—it’s warm, nourishing, and packed with flavor while being simple and satisfying. Whether you’re making it for a quick weeknight dinner, a cozy lunch, or your little one’s first taste of spices, this wholesome combo of lentils and rice never fails to comfort.
This version is mild, creamy, and kid-friendly, but easy to spice up for adults with a tadka (tempering) of garlic, cumin, and chili. It’s budget-friendly, high in protein, and comes together in under 30 minutes with pantry staples!
🛒 What You’ll Need
For the Dal:
- ¾ cup yellow moong dal or toor dal (split pigeon peas)
- 2 cups water (for pressure cooking)
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon ghee or oil
Optional Tadka (Tempering):
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 2 cloves garlic, sliced
- 1–2 dried red chilies (optional)
- A pinch of hing (asafoetida, optional)
- Chopped fresh cilantro for garnish
For the Rice:
- 1 cup basmati or short-grain rice
- 2 cups water
- Pinch of salt
👩🍳 Pro Tips for Dal Rice Perfection
- Wash lentils and rice well – rinse until the water runs clear.
- Use a pressure cooker or Instant Pot to speed up dal cooking.
- Customize spices – go mild for kids or add chili and hing for more depth.
- Add veggies like spinach, tomato, or carrots to the dal for a complete meal.
- Finish with ghee – a little drizzle on top brings out rich, cozy flavors.
🛠 Tools You’ll Need
- Pressure cooker, Instant Pot, or saucepan
- Pot with lid for rice
- Small pan for tempering (tadka)
- Ladle and spatula
- Fine mesh strainer
🔄 Substitutions & Variations
- Use masoor dal (red lentils) if you don’t have moong or toor
- Coconut oil instead of ghee for a vegan version
- Skip tadka for a lighter version or use just cumin and ghee
- Add tomato, onion, or spinach to the dal for more texture and nutrition
⏰ Make Ahead Tips
- Cooked dal stays good in the fridge for 3–4 days
- Cooked rice can be stored separately and reheated
- Freeze extra dal for up to 2 months – perfect for quick meals!
👩🍳 How to Make Dal Rice
1. Cook the Dal
Wash dal 2–3 times. In a pressure cooker or pot, add dal, water, turmeric, and salt. Cook for 2 whistles in a pressure cooker or simmer in a pot for 25–30 minutes until soft.
2. Cook the Rice
Wash rice until water runs clear. Add to pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes until fluffy.
3. Make the Tadka (Tempering)
In a small pan, heat ghee. Add cumin seeds, let sizzle, then add garlic slices, red chili, and hing. Cook until garlic is golden and aromatic.
4. Combine and Serve
Mash the dal lightly if desired. Spoon rice into bowls, ladle dal over rice, and drizzle with tadka. Garnish with fresh cilantro and a squeeze of lemon.
🧊 Leftovers & Storage
- Refrigerate dal and rice separately in airtight containers for up to 4 days
- Freeze dal in portioned containers for quick defrost meals
- Reheat gently on stove with a splash of water to loosen texture
🥄 Comfort in Every Spoon
Dal Rice is more than a meal—it’s comfort, nourishment, and simplicity in one bowl. Whether you’re feeding toddlers, teens, or adults, this dish brings warmth and smiles every time.
💬 Tried it? Drop a comment and let me know if your family loved it! Did you go classic or add your own twist? Let’s hear it! 🥰🍚✨
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