Golden Lentils and Rice (One Pot Dal)
Creamy and lightly spiced, golden lentils and rice is like a healthy comfort food! Also vegan, gluten free and a one pot dish! 
This recipe came about after I followed a blog comment back to its source. I ended up at the Simple Gluten Free Kitchen Blog which featured an inspiring recipe that she called Lentil and Rice Porridge. The Indian based dish looked like a comfort food that was healthy too–how could I pass that up!
Up close!
I also liked the fact that it could be made in a single pot. With school starting up, efficiency is critical. And it heats up beautifully—another plus when you’re running in and out to activities!
Now while I refer to the dish as golden lentils and rice, the “lentils” in here are actually split mung beans or moong dal. They’re kind of like a cousin to the lentil so feel free to use lentils if that’s easier. Just select a variety that is quicker cooking like a red lentil.
But if chickpeas are more your jam, take a look at this One Pot Chickpea Curry!
Moong Dal
I, of course, am a sucker for a brilliant yellow color. So I had to go out and order the real thing. I figure it’s setting me up for the fall color season! And what’s one more jar in my cupboard!
Add a veggie!
Along the way I did make a few changes to the recipe. I included additional spices to spur my (older) kids to eat it. And yes, no problems with it disappearing! Then I tossed in some cut carrots because, well, “add a veggie” is my motto!
A tasty bite!
If you are a smaller household, this recipe will cut in half–which was how it started out. But it was consistently so popular (including any leftovers) that double became standard.
Enjoy!
Hooray for comfort food!
- Ingredients
- • 1 tbsp oil
- • 1 onion, chopped
- • 2 cups chopped carrots
- • ¼ teaspoon cayenne (or to taste)
- • 1 tsp turmeric
- • 1 tsp minced fresh ginger
- • 1 tsp cumin
- • 1 teaspoon coriander
- • 1-2 teaspoons curry powder
- • 2 teaspoons salt or to taste
- • Pepper to taste
- • 6 cups water
- • 1 cup yellow mung beans (or yellow lentils or red lentils)
- • 1 cup brown rice (or white rice)
- cilantro for garnish (optional)
- Heat the oil in a Dutch oven or stockpot. Add the chopped onion and carrots and sautee until onions are starting to brown.
- Add rice, lentils, spices, salt and 6 cups water.
- Bring it to boil. Partially cover and simmer until tender, stirring occasionally (30-40 minutes for natural brown rice, approx. 15-20 for white rice, or par cooked brown).
- Taste and adjust salt, curry and cayenne.
- Serve warm.
- Tip: most of the spices are used in 1 teaspoon quantities. So rather than referring back to the recipe, I measure the cayenne, then line up the remaining jars and very quickly add a teaspoon each.
I am glad you were inspired to make a variation of lentil and rice from my recipe. Love the addition of carrots and we do make khichdi with all kind of rice.
Well, thank you so much for sharing!
love lentils Inger and thi looks wonderful , love them!!
I have never had lentil and rice…this one pot dish sounds and looks delicious with all the spices and creamy…I must try it. Thanks for sharing the recipe Inger…have a wonderful week!
I got home the other day to find an empty dish again Juliana! Such a good feeling. Have a great rest of the week and weekend!
Love lentils! Thanks, Inger!
I’ll have to make this some time when you are around. Or let me know if you get a chance to try it!
Lentils are my least favourite ingredient! I have tried again to get your blog posts into my feed but it is still not working 🙁
Oh dear (on both the lentils and the mail 😉 ) !
I recently switched over to sending email from my own email address. Spam blockers weren’t letting me see my own stuff! I checked and it looks like you were added to the new method on 9/2. This means my new post (which is on a mail delay) should arrive around 3 PM Friday (if I do my time change correctly).
Hopefully it will work now! Thanks for your patience Tandy!
Wow – these flavors are right up our alley, and now that Mark can eat lentils, this will be perfect for us… a dollop of yogurt and maybe a little chutney on the side? I’m in! Thanks, Inger!
This was fantastic, Inger! We ate almost the entire pot just the two of us! This will definitely be going in our regular rotation. It was so flavorful and very comforting, I served it with a dollop of plain yogurt — hope you don’t mind! Thanks again for a wonderful recipe.
Good to hear David. And adding calcium is right up there with adding a vegetable so great work!
And I think we will add more carrots next time – that was a brilliant addition on your part!