Description
This Spiced Dal with Basmati Rice and Cilantro is a comforting, aromatic, and easy-to-make dish, offering a creamy texture and warm spices. It’s a healthy, budget-friendly meal perfect for weeknights.
Ingredients
Scale
- 1 cup (200g) red lentils (masoor dal)
- 1 cup (180g) Basmati rice
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 inch (2.5cm) fresh ginger, grated
- 1 (14.5 oz/400g) can diced tomatoes, undrained
- 0.5 cup fresh cilantro, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp garam masala
- 0.5 tsp salt, or to taste
- 1 Tbsp (15ml) cooking oil or ghee
- 4 cups (950ml) water or low-sodium vegetable broth
Instructions
- Prep Grains: Rinse 1 cup of red lentils and 1 cup of Basmati rice separately under cold water until the water runs clear. Set them aside.
- Sauté Aromatics: In a large pot or 6-quart Dutch oven, heat 1 Tbsp of cooking oil or ghee over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes until it softens and turns translucent.
- Infuse with Ginger & Garlic: Stir in the minced garlic and grated fresh ginger. Cook for just 1 minute until fragrant.
- Bloom Spices & Tomatoes: Add 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 0.5 tsp garam masala. Cook for 30 seconds, stirring constantly, until aromatic. Pour in the 14.5 oz can of diced tomatoes, mashing them slightly with your spoon, and cook for 2-3 minutes until they begin to break down.
- Simmer the Dal: Add the rinsed lentils and 4 cups of water (or broth) to the pot. Bring to a rolling boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have thickened. (If the dal appears too thick or dry, stir in an extra 0.25 to 0.5 cup of hot water or broth.)
- Cook the Rice: While the dal simmers, combine 1 cup rice with 2 cups water in a separate pot, bring to a boil, then reduce to low, cover, and simmer for 15-20 minutes until the water is absorbed and the grains are fluffy.
- Finish & Serve: Season with 0.5 tsp salt, or to taste. Stir in 0.5 cup of fresh chopped cilantro. Serve hot, ladled over the fluffy Basmati rice.
Notes
Always rinse lentils thoroughly under cold water to prevent foamy, cloudy dal. Cook lentils until tender but creamy, not mushy; check around 20 minutes. Taste and adjust salt before serving to bring out full flavor.
- Prep Time: 15 minutes
- Cook Time: 39 minutes
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups (approx 350g) with rice
- Calories: 360 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 11 g
- Protein: 16 g
- Cholesterol: 0 mg
Keywords: Spiced Dal, Basmati Rice, Red Lentils, Indian, Weeknight Meal, Easy, Healthy, Budget-Friendly, Vegetarian