Golden Masoor Dal With Kolam Rice Recipe

Indian cuisine · 674 calories

Golden Masoor Dal with Kolam Rice recipe

About this recipe

Golden Masoor Dal with Kolam Rice is a perfect blend of flavor and nutrition for your lunchtime indulgence. This Maharashtrian recipe combines protein-rich masoor dal cooked with aromatic spices like turmeric and ginger, forming a golden, creamy dish that pairs beautifully with fluffy Kolam rice. The dal is simmered with onions, garlic, and tomatoes, creating a rich and comforting base, while fresh coriander leaves add a vibrant burst of freshness. With 48g of protein per serving, this hearty meal supports muscle recovery and keeps you energized throughout the day. The cooking process is straightforward, making it an ideal choice for intermediate-level home chefs looking to whip up a healthy and delicious meal in just 40 minutes. Whether you're meal prepping for the week or enjoying a sit-down lunch, this dish is sure to satisfy both your taste buds and nutritional needs.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 1 Kg Bullet Kolam Rice 1kg
  • 20 g Turmeric Powder
  • - Ginger Powder
  • 100 g Mix Seeds
  • 500 g Desi Tomato (Tamatar)
  • - Onion-250 Gms
  • 110 g Unpeeled Garlic Cloves
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse masoor dal thoroughly under running water until the water runs clear.
  2. 2. In a pressure cooker, add masoor dal, water, and a pinch of salt, then cook until the dal softens (about 10 minutes).
  3. 3. While the dal cooks, rinse the Kolam rice and soak in water for 20 minutes.
  4. 4. Heat vegetable oil in a pan, then sauté chopped onions, garlic, and grated fresh turmeric until fragrant.
  5. 5. Add chopped tomatoes to the pan and cook until they soften and release their juices, forming a base.
  6. 6. Mix in ginger powder, Suvarna dal makhani spice mix, and adjust salt to taste, stirring well to combine.
  7. 7. Add the cooked masoor dal into the pan and simmer for 5 minutes, letting the spices infuse into the lentils.
  8. 8. In a separate pot, cook the soaked Kolam rice with fresh water until fluffy and tender, then drain any excess water.
  9. 9. Garnish the golden masoor dal with freshly chopped coriander leaves for a vibrant finish.
  10. 10. Serve the warm masoor dal alongside the steamed Kolam rice for a hearty and balanced lunch.