Newsletter May 2011 – Recipes from the Melting Pot: Dhal Rice, A Recipe from India

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The Faces of US Immigrants: John Muir, Founder of the Sierra Club

Recipes from the Melting Pot: Dhal Rice, A Recipe from India


2 cups rice
1 cup toor dhal (split yellow lentils)
9 cups of water
2 medium sized onion
2 medium sized tomatoes
1 ½ tsp of ginger & garlic paste
1 small cup of ground nuts (peanuts)
4 to 6 red chillies
½ tsp asafoetida
1 tsp of cumin seeds
A few curry leaves
A few sprigs of coriander leaves
½ tsp turmeric powder
½ tsp mustard
Salt to taste
2 Tbsp oil/ghee (clarified butter)
Vegetables (beans/carrot) – Optional

Wash the rice and toor dhal together and keep aside. Place the saucepan on medium heat and add the oil. When the oil is hot add mustard, cumin seeds, curry leaves, thinly sliced onions, red chillies, ginger garlic paste, turmeric powder, asafoetida and the ground nuts and saute until onions turn golden brown. Then add the tomatoes and vegetables (if you are using them) and saute for a few more minutes. Add the rice-dhal mixture, then required salt and the measured amount of water. Let it get cooked for 15 minutes on a low flame or untildone. Garnish with coriander leaves and serve hot.

NOTE of Allergens: People with nut allergies should be aware that this recipe does use nuts.

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