by thecurrytheory

This is a combination of daal and rice together. It has plenty of garlic and some whole garam masala that enhances the taste up a notch. It’s a quick dinner/lunch recipe, very light on your body to digest. You can eat it by itself or along with some Kadhi. I will post that recipe next on my blog. Hope you try this delicious melody of rice and Daal together.

This recipe is gluten-free.

The aroma itself will spread through the whole house and the taste will be so satisfying! Enjoy it with some Indian pickles on the side. Also, Kadhi tastes wonderful with it.


Serves: 2 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1/2 cup of basmati rice mixed in with 1 cup of yellow and red split pea lentil mixed together with the rice (you can try any two lentils you like); see note
  • 6 cloves of garlic crushed or roughly chopped
  • 2 cloves, 2 cardamoms, and 1 cinnamon stick (optional)
  • 2 tablespoon of ghee
  • 2 to 3 whole green chilis (optional)
  • salt to taste
  • 1 teaspoon turmeric powder
  • 1and 1/2 cups of water


  1. Heat 2 tablespoons of ghee in a pot, once it melts add in the garlic, green chilis, cardamom, cloves, and cinnamon stick (it will sputter so please be careful)
  2. Immediately add in the washed soaked rice and daal mix to the pot and add in 1 and 1/2 cups of water to the pot.
  3. Add in salt and turmeric.
  4. Cover the pot and cook for 10 mins on medium flame and another 10 mins of low flame.
  5. Fluff your rice and make sure it's fully cooked. And it's ready.


Please wash the rice and daal mixed together in a container and soak it for 10 mins before starting the process. You may use moong daal or masoor daal, which may be found at your local Indian grocery.

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