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Bowl of yellow Toor Dal with Basmati rice and cilantro
Indian yellow lentils with rice

Rajasthani Style Dal with Basmati Rice

Author: Flavelo
Recipes Main Courses
Inspired by the iconic dishes of the Rajasthani desert. While traditional 'Baati' are hard baked wheat rolls, this dish focuses on the rich, spiced lentil 'Dal' paired with fragrant Basmati rice. The generous use of Ghee provides energy and flavor, while the textures play between the creamy lentils and the fluffy rice. A true comfort meal born from nomad traditions.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Pot for dal
  • Pan for rice and spices
  • Sieve

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash lentils until water runs clear. Cook in a pot with 3 cups water and salt for 30-40 mins until mushy.

Tip: Skim off any foam.
2 ✓

Wash rice. Sauté in oil for 1-2 mins, then add 2 cups water and salt. Cover and simmer 15 mins.

Tip: Toasting rice seals grains for fluffiness.
3 ✓

Make Tadka (tempering): Heat 1 tbsp Ghee. Add cumin and peppercorns. When they pop, add curry leaves.

Tip: Hot fat releases essential oils from spices.
4 ✓

Pour spiced ghee over lentils and mix.

Tip: This is the soul of Indian dal.
5 ✓

Toast pumpkin seeds in remaining Ghee.

Tip: Adds crunch.
6 ✓

Serve rice and dal topped with seeds and cilantro.

Tip: Fresh cilantro brightens the heavy ghee flavor.

Recipe FAQ

What is Ghee?
Clarified butter with milk solids removed. It has a high smoke point and nutty flavor.
No curry leaves?
Skip them or add a little lime zest for a citrus note.

Ingredients

  • 1 cup Toor Dal (Split Yellow Pigeon Peas)
  • 1 cup Basmati Rice
  • 2 tbsp Pumpkin Seeds
  • 3 tbsp Ghee (or Butter)
  • 8 leaves Curry Leaves
  • 1 tsp Cumin Seeds
  • 0.5 tsp Whole Black Peppercorns
  • 1 bunch Fresh Cilantro
  • 1 tsp Salt
  • 2 tbsp Vegetable Oil