Dal Rice Recipe Demystified: Unraveling the Secrets of this Classic Dish

Dal Rice Recipe
Dal Rice Recipe

Dal Rice recipe is made in all the states of India also called khichdi which is made by combining lentil dal or tur dal or moong dal and rice it is a popular food all over India. Let’s see what to make

Origins of Dal Rice

As Dal Rice is already cultivated in some states of India, lentil dal or moong dal or tur dal are also grown in some parts of India.

Nutritional Value of Dal Rice recipe

Dal rice recipe is not only tasty but it is full of many nutrients. Dal is made from natural plants and it contains fiber, carbohydrates, vitamins, vitamin( B6) and minerals, potassium, iron, magnesium ,which are essential for the human body. dal rice is a major source of two foods protein so we call it a nutritious meal


  • 1 cup basmati rice
  • 1/2 cup dal
  • 3 cups water
  • 1 Tablespoon ghee or oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon cumin seeds
  • Salt to taste
  • 1/2 small onion finely chopped
  • 2 cloves of garlic, minced
  • 1-2 green chilies, (optional)
  • 1 inch piece of ginger, grated
  • 1 medium-sized chopped tomato
  • Fresh coriander leaves, for garnishing
  • Lemon wedges


1) Wash dal and rice separately with clean and cold water

2) Turn on the heat and put the dal in the cooker, add a little more water and cook the dal till it becomes soft.

Dal Rice Recipe

3) Then take rice as per your choice in another bowl, add a little more water in the bowl, add some oil or ghee,add some salt and cook it well.

4) Check if the dal and rice are cooked, if cooked, add them to the dish and mix both together.

5) Add salt or other spice powder to it according to your taste.

6) Turn on the gas and place a small kadai(pain) on it, heat oil or ghee in it, add cumin, mustard, curry leaves, red chillies and other spices as needed, heat them, when it smells good, take it down.

7) Add it to the dal rice and mix well.

8) Garnish it with fresh coriander.

9) You can eat it with salad or pickle or papad.


This is a popular recipe of dal rice recipe made in various states with onions, garlic, ginger and various vegetables

Prep Time10 min
Cook Time20 min
Total Time 30 min

Cultural Significance of Dal Rice recipe

Dal recipe is important in many parts of India. It is nutritious and easy to digest. It is cooked simply in almost everyone’s home. Most of them prepare it as a quick and quick meal. It is also made in religious functions

Variations of Dal Rice recipe

Khichdi is a special type of dal prepared from rice, it is made with a large quantity of basmati rice, lentil dal, moong dal, toor dal.


1) How to make dal rice from scratch?

Add one medium sized tomato and cook till soft one teaspoon of turmeric one teaspoon of red chili pepper salt to taste one teaspoon of coriander powder and mix the spices after cooking add this to the rice and masoor dal and mix it add coriander and lemon juice and eat it hot

2) What are the different types of lentils used in dal rice?

Masor dal or moong dal are early varieties and have a good taste Red lentil dal cooks faster than this dal Toor dal is used in South Indian cuisine and has a sweet and spicy taste Chana dal Clip made from chickpeas has a spicy taste Udid dal In excess, it is used first in the mixture of lentils and pulses

3) Can I use brown rice instead of white rice in dal rice?

You can use brown rice instead of white rice in India just keep in mind that brown rice is more rice than white rice and to cook with brown rice you need to time the rice and rice to make sure they are cooked and add water accordingly the consistency may vary slightly but the mixture is nutritious. And there are delicious options.

4) Is dal rice good for dinner?

Yes, Dal is a good option for dinner. It provides a balanced mix of carbohydrates, and proteins, and the lentils in Dal offer important nutrients. It’s also typically easy to digest, making it a satisfying and nourishing choice for your evening meal.

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