Comforting dals and rice dishes

BY LAVANYA SUBRAMANIAN*

As the festivities fade and we settle back into our routines, there’s something comforting about gathering together and sharing the simplest, most satisfying foods. After the richness and indulgence of the holiday season, nothing feels more grounding than humble, home-cooked meals—like a warm bowl of dal and fluffy chawal. How about some one-pot rice dishes to go with the dals?

These recipes remind us of the beauty in simplicity and the love that goes into every stir of the pot. Let’s come together, share stories from the holidays, and enjoy the comfort of food that feels like home. Here’s to starting this new chapter with warmth, humility, and gratitude.

Dig in, and let’s make new memories.

This month, we explore down-to-earth dals and refreshing rice dishes. Try them out, and as always, let me know if there’s a particular ingredient you’d like to learn more about. Write to me with your suggestions and comments at nutritiousambrosia@gmail.com.

Dal Bukhara – The King of All Dals

Gluten-free, Nut-Free, Vegan Dal Bukhara, traditionally slow-cooked in a tandoor oven, embodies richness and indulgence. This Instant Pot adaptation delivers the same creamy texture and depth of flavor in just an hour, making it a perfect choice for a regal, comforting meal.

Ingredients

For the Dal:

• 2 cups mixed pulses (soaked overnight or for 30 minutes in warm water)
• 2 tablespoons oil
• Coriander or cilantro leaves (for garnish)

Paste 1:

• 1 shallot
• 2-inch piece of ginger
• 2 garlic pods
• 4 green chilies
• 2-inch turmeric root

Paste 2:

• 5 tomatoes
• 20 cashew nuts

Dried Spices:

• 4 cardamoms
• 2 cinnamon sticks
• 10 black peppercorns
• 10 cloves
• 2 bay leaves
• ½ piece nutmeg
• 1 teaspoon cumin seeds

Seasoning Powders:

• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder (optional)
• Salt to taste

Instructions

1. Prepare the Instant Pot: Set to SAUTE mode. Heat oil and fry all dried spices until aromatic (about 1-2 minutes).
2. Add Ingredients: Mix in Paste 1 and turn off the Instant Pot. Add Paste 2, mixed pulses, seasoning powders, and 2 cups of water.
3. Cook the Dal: Set to HIGH PRESSURE for 45 minutes. (Adjust time based on the type of pulses used, up to 1 hour.) Allow the pressure to release naturally.
4. Garnish and Serve: Garnish with chopped cilantro and serve hot with rice or bread.

Pro Tip: Serve with fresh naan for an authentic touch.

Chaote Dal

Gluten-Free, Nut-Free, Vegan This refreshing dal combines the earthy flavor of toor dal (pigeon peas) with the subtle sweetness of chaote squash. It’s a light and satisfying option for everyday meals.

Ingredients

• 1 cup toor dal (pigeon peas)
• 1 cup chaote squash (diced)
• 1 cup tomatoes (chopped)
• 10 basil leaves (cut into swirls)
• 3 green chilies (slit)
• 1 teaspoon cumin seeds
• 3 teaspoons oil

Instructions

1. Cook the Dal: Pressure cook the toor dal until soft.
2. Prepare the Squash: In a saucepan, combine cooked dal and chaote squash. Cook for 5-7 minutes until the squash is tender.
3. Cook the Tomatoes: In another saucepan, cook tomatoes until they break down into a pulp. Add this to the dal and squash mixture.
4. Season the Dal: Heat oil in a small pan, fry cumin seeds and green chilies, and pour this seasoning over the dal. Mix well.
5. Serve: Enjoy this simple and nutritious dal with warm rice or roti.

Paanch Dal (Five Dal Mix)

Gluten-Free, Nut-Free, Vegan Paanch Dal is a traditional blend of five dals, enhanced with aromatic spices for a comforting and flavorful meal.

Ingredients

• 1 cup mixed dals (paanch dal)

Aromatics:

• 1 large shallot (chopped)
• 2 garlic pods
• 2-inch piece of ginger
• 5 dried red chilies
• 1 teaspoon coriander seeds

Seasoning:

• 1 teaspoon oil
• 1 teaspoon cumin seeds
• 1 jalapeño (chopped)
• 1 sprig curry leaves

Instructions

1. Cook the Dal: Pressure cook the mixed dals with turmeric and salt until soft.
2. Prepare Aromatics: Grind shallot, garlic, ginger, red chilies, and coriander seeds into a fine paste. Add this to the cooked dal.
3. Season the Dal: Heat oil, add cumin seeds, jalapeño, and curry leaves. Fry until aromatic and pour this seasoning into the dal.
4. Serve: Pair with hot rice or rotis for a wholesome meal.

Green Tomato Dal (Paccha Thakkali Kootu)

Gluten-Free, Nut-Free, Vegan A tangy and creamy South Indian dal made with green tomatoes and fresh coconut, perfect for pairing with steamed rice.

Ingredients

• 1 cup channa dal
• 3 green tomatoes (diced)
• ½ teaspoon turmeric powder
• 4 tablespoons fresh grated coconut
• 1 teaspoon cumin seeds
• ½ teaspoon whole peppercorns
• Salt to taste

To Season:

• 2 teaspoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal

Instructions

1. Cook the Dal: Boil channa dal in a saucepan with water until soft.
2. Prepare Coconut Paste: Grind coconut, cumin seeds, and peppercorns with water into a smooth paste.
3. Add Tomatoes: Add diced tomatoes to the cooked dal and simmer until tender. Stir in turmeric powder and salt.
4. Combine Paste and Dal: Add the ground coconut paste to the dal mixture and simmer on low heat.
5. Season: Heat oil in a small pan, crackle mustard seeds, and fry urad dal until golden. Pour over the dal.
6. Serve: Serve hot with steamed rice or chapatis.

Tomato Dal (Three Ways)

Gluten-Free, Nut-Free, Vegan This creative dal uses three varieties of tomatoes prepared in three unique ways, creating a dish bursting with vibrant flavors.

Ingredients

• 2 cups masoor dal (pink lentils)
• 3 heirloom tomatoes (or beefsteak tomatoes)
• 3 Roma tomatoes (chopped)
• 10 cherry tomatoes
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 Anaheim pepper (chopped)
• 1 stalk curry leaves
• Coriander leaves (for garnish)

Instructions

1. Prepare Heirloom Tomatoes: Blanch heirloom tomatoes in boiling water for 5 minutes, peel, and puree.
2. Cook Lentils: Cook masoor dal with tomato puree, turmeric, salt, and water until tender.
3. Cook Roma Tomatoes: In a skillet, sauté Roma tomatoes in oil until pulpy.
4. Seasoning: Heat oil, fry cumin seeds, Anaheim pepper, and curry leaves until aromatic.
5. Assemble: Combine lentils, cooked tomatoes, and seasoning. Garnish with coriander leaves and fresh cherry tomatoes.
6. Serve: Pair with warm basmati rice for a complete meal.

Kale Basil Pulav

Gluten-Free, Nut-Free, Vegan This quick and simple pulav is a delightful mix of kale, basil, and rice, perfect for a comforting weeknight dinner.

Ingredients

• 2 cups basmati rice
• 2 cups packed kale (chopped)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 10 basil leaves (cut into threads)
• 1 onion (sliced)
• 5 cinnamon sticks
• 5 bay leaves
• 1 teaspoon garam masala powder

Instructions

1. Prepare the Spices: Heat a large skillet, add oil, and fry the cinnamon and bay leaves lightly.
2. Add Onions: Sauté sliced onions for 3-4 minutes until fragrant.
3. Toast the Rice: Add the rice to the skillet and fry for 3-4 minutes until aromatic.
4. Cook: Transfer the rice to a rice cooker. Add kale, peppers, basil, garam masala, salt, and 3-4 cups of water. Cook until done.
5. Fluff and Serve: Once cooked, fluff the rice lightly with a fork and serve warm with a spicy curry.

Eggplant and Purple Yam Rice

Gluten-Free, Nut-Free, Vegan This vibrant rice dish combines the rich flavors of eggplant and crispy air-fried purple yams, making it a unique and satisfying meal.

Ingredients

• 2 cups basmati rice
• 2 cups eggplant (diced into cubes)
• 1 cup purple yam (diced into cubes)
• ¼ cup julienned carrots
• ¼ cup green peas
• ¼ cup onion (finely chopped)
• 5 fresh chilies
• 1 tablespoon grated ginger
• 1 tablespoon grated turmeric root
• 1 tablespoon garam masala
• 4 tablespoons oil

Instructions

1. Cook the Rice: Prepare the rice in a rice cooker and set aside.
2. Prepare the Vegetables: In a large wok, heat oil and sauté onions, chilies, ginger, and turmeric. Add carrots and peas and cook for 3-4 minutes.
3. Cook the Eggplant: Add diced eggplant to the wok and cook until tender.
4. Combine: Add cooked rice and garam masala to the wok, mixing thoroughly until well combined.
5. Finish with Yams: Gently fold in the crispy air-fried yams. Serve warm and enjoy.

Edamame Pulav

A simple yet flavorful rice dish with a healthy twist, perfect for quick meals.

Ingredients

• 1 tsp White Pepper Powder
• 2 tbsp Oil
• Salt, to taste
• Herb of choice (use any preferred herb)
• 1 large Onion, sliced
• 1 cup Edamame, shelled
• 2 cups Cooked Rice

Instructions

1. Heat a large wok and add oil.
2. On high heat, caramelize the onions until golden brown.
3. Add the edamame and stir-fry until cooked through.
4. Add the cooked rice, salt, pepper, and herbs. Mix thoroughly to combine.
5. Serve with a side of simple yogurt.

Cabbage Asparagus Rice

This dish brings together the crunchy texture of cabbage and tender asparagus, complemented by the subtle heat of jalapeño and habanero. A satisfying weeknight meal paired with a simple salad.

Equipment

• Rice Cooker
• Wok

Ingredients

• 2 cups Basmati Rice
• 2 cups Cabbage, finely shredded
• 1 cup Roasted Corn (optional)
• 1 bunch Asparagus, trimmed to 1-inch pieces
• 1 Jalapeño, finely chopped
• 1 Habanero, finely chopped
• 2 tbsp Cilantro, finely chopped
• 4 sticks Cinnamon
• 4 Bay Leaves
• 2 tsp Garam Masala Powder (optional)
• 2 tbsp Oil

Instructions

1. Heat a large wok on medium flame and add oil.
2. Add cinnamon sticks and bay leaves; fry until aromatic.
3. Add rice, jalapeño, and habanero, and stir-fry for 3–4 minutes.
4. Transfer the mixture to a rice cooker. Add garam masala powder, cabbage, corn, and 4 cups of water. Cook until the rice is done.
5. While the rice is cooking, increase the heat on the wok. Stir-fry asparagus with a pinch of salt until golden and slightly charred, keeping it crisp.
6. Before serving, garnish the rice with cilantro leaves and top with charred asparagus.
7. Enjoy with a simple side salad.

Tava Pulav

Mumbai street foods are renowned in India for their unique and bold flavors. Tava pulav is a spicy and aromatic rice dish, perfect for a late-night carb fix!

Equipment

• Large Wok or Skillet (Tava)

Ingredients

• 4 tbsp Oil
• 1 tsp Cumin seeds
• A handful of Curry Leaves
• 1 large Red Onion, sliced
• 1 tbsp Kasoori Methi
• 3 Green Chilies, slit
• 3 pods Garlic, sliced
• 3 large Tomatoes, chopped
• 1 tbsp Chilly Garlic Paste
• 2 tbsp Pav Bhaji Masala
• 2 cups Brown Basmati Rice, cooked
• 1 cup Extra Firm Tofu, cubed
• Salt, to taste
• Cilantro leaves (for garnish)

Instructions

1. Marinate the Tofu:
   • Toss the tofu cubes in oil and 1 tbsp of Pav Bhaji Masala.
   • Heat the wok, add oil, and shallow fry the tofu until golden brown and crispy.
   • Remove and set aside.
2. Prepare the Masala Base:
   • In the same wok, add cumin seeds and curry leaves, letting them sizzle.
   • Add sliced red onions, garlic, green chilies, chilly garlic paste, and chopped tomatoes. Sauté until softened.
3. Season the Masala:
   • Add kasoori methi, the remaining Pav Bhaji Masala, and salt.
   • Cook until the mixture turns pulpy and aromatic.
4. Combine with Rice:
   • Add the cooked rice to the wok and mix thoroughly to coat it with the masala.
5. Finish and Serve:
   • Add the crispy tofu back to the wok and gently mix.
   • Garnish with cilantro leaves.

Your delicious Tava Pulav is ready to serve! Enjoy it hot.

*Check out more recipes on Lavanya Subramanian’s cooking blog, My Nutrosia.