Jeera Ghee Rice With Masoor/Moong Dal Tadka: A Golden Comfort

Some meals feel like a warm hug—and this is one of them. The rich aroma of ghee, the earthiness of jeera rice, and the gentle, satisfying warmth of dal tadka made with masoor or moong dal (skipping the heavier dals like toor, channa, or urad)—all combine to create a light, sattvic, yet deeply nourishing experience. It’s Ayurveda-approved comfort food that soothes the body and soul.

This dish pairs fragrant, ghee-laced jeera rice with a simple dal tadka made from easily digestible dals—masoor or moong. No overpowering spices, no heavy legumes—just balanced flavours and mindful preparation. It’s a dish that nourishes without aggravating doshas, and is gentle enough for everyday healing.

🛒 Ingredients:

For the Jeera/Ghee Rice

• 1 cup basmati rice
• 1 tbsp ghee
• 1 tsp cumin seeds
• 2 cups hot water
• Salt to taste

For the Dal Tadka

• ½ cup masoor dal or yellow moong dal
• ¼ tsp turmeric powder
• Salt to taste
• 3 cups water

Tadka (Tempering)

• 1½ tbsp ghee
• 1 tsp cumin seeds
• 1 pinch hing (asafoetida)
• 1 dry red chili (optional)
• 1 sprig curry leaves (optional)
• 1–2 cloves garlic, finely chopped (skip for sattvic version)
• A pinch of red chilli powder (optional)
• Fresh coriander leaves for garnish

🥣 Method:

Jeera/Ghee Rice

1. Rinse and soak rice for 15–20 minutes. Drain well.
2. Heat ghee in a pan. Add cumin seeds and let them splutter.
3. Add the rice and sauté gently for 1–2 minutes until it’s well coated.
4. Add 2 cups of hot water and salt. Cover and cook on low flame until rice is fluffy and water is absorbed. Rest covered for 5 minutes, then fluff with a fork.

Dal Tadka

• Rinse masoor or moong dal well. Pressure cook with 3 cups water, turmeric, and salt for 2–3 whistles (or boil until soft).
• Mash lightly to desired consistency.
• For tadka, heat ghee in a small pan. Add cumin, hing, red chili, curry leaves, and garlic. Let sizzle.
• Add a pinch of red chilli powder at the end and immediately pour the tadka over the dal. Garnish with coriander leaves.

🌿 Ayurvedic Benefits

1. Moong and masoor dal are light on digestion, tridoshic, and support tissue repair and Agni balance.
2. Ghee improves absorption and ojas while calming Vata and Pitta.
3. Cumin and hing in the tadka stimulate Agni and reduce bloating.
4. Turmeric is anti-inflammatory and purifying.
5. This combination is grounding, nourishing, and sattvic—ideal for healing or everyday balance.

💡Pro Tips from the Indian Kitchen

• Use yellow moong for even lighter digestion; masoor adds earthy depth.
• Add a few drops of lemon juice or fresh ginger to the dal after cooking to brighten flavour.
• Always use hot water when adjusting dal consistency to avoid thickening or curdling.
• Fry cumin in hot ghee till it golden brown—it releases the full aroma.
• For sattvic preparation, skip garlic and red chilli completely—use only hing and cumin.

❤️ Why We Love Jeera Ghee Rice With Dal Tadka combination

• Simple yet deeply satisfying—perfect for those looking for clarity in meals.
• Ghee and cumin elevate even the plainest rice.
• Dal is full of protein, but gentle on the gut.
• Adaptable to both healing and festive contexts.
• Comforting, nostalgic, and timeless.

🧘 Ideal For

• Everyday lunch or dinner that doesn’t overload the system
• Post-detox meals or days of Ayurvedic cleansing
• Kids, elderly, and those recovering from illness
• When you want to eat light but feel full
• Festive thalis or simple sattvic feasts