, , , , , , , ,

Ghee rice and dal tadka, what a classic combination isn’t it? As I have mentioned earlier in my post, I never make anything lavish during weekend. It is always very simple and quick recipes during the weekend for us. As this happens to be the most quality time, me and my hubby spend together šŸ™‚ Weekdays are very busy and he is occupied with his offshore calls when he is at home. So my weekends are always simple and fun šŸ™‚

Again since we moved to brown rice for our day to day use, and Saturdays are specially designated for quinoa at my home, only Sundays we eat white rice. So I make some mixed rice to make it quick. I thought I don’t have this simple combo in my blog, hence this post šŸ™‚

For more rice varieties from my blog, please check here

Ghee_Rice_Dal_Tadka Ghee_Rice_Dal_Tadka_3 Ghee_Rice_Dal_Tadka_2 Ghee_Rice_Dal_Tadka_1

Ghee Rice:


Basmathi Rice : 1 cup

Water : 2 cups

Bay Leaf :1

Cloves : 2

Cardamon Piece : 1

Cinnamon Stick : 1 small

Ghee : 2 to 3 tablespoons

Jeera/Cumin Seeds : 1 1/2 teaspoon

Cashews : Few

Salt : to taste


  • Wash rice, add cinnamon stick, cardamom, bay leaf, cloves and water.
  • Cook with 2 cups water either in pressure cooker or electric cooker or in open method.
  • Let it cool.
  • Heat ghee in a pan.
  • When hot add cashews, jeera. When it turns golden brown, stop.
  • Add it to the cooked rice, mix with salt and combine well.

Jeera rice is ready šŸ™‚

Dal Tadka:


Moong Dal : 3/4 cup

Onion : 1/4 of a large

Tomato : 1 (I used roma tomato)

Green Chili : 1

Water : 2 cups

Turmeric Powder : a generous pinch

Garlic : 3 pods

Oil : 1 teaspoon

Cumin Seeds/Jeera : 1/4 teaspoon

Asafoetida : a generous pinch

Red Chili : 1

Curry Leaves : Few

Salt : to taste


  • Clean and wash moong dal. Chop onions, green chili, garlic and tomato.
  • Pressure cook all these together with turmeric powder and water for 3 to 4 whistles.
  • Once done, stop and let the pressure ease.
  • When pressure eases, open the cooker, add salt and mash the dal well.
  • Heat a pan with oil. When hot add cumin seeds, asafoetida and red chili. When it crackles, add curry leaves and finally add it to the cooked dal.

Dal tadka is done.

This goes great with any variety rice, chappathi or paratta.