Spicy Lentil Rice Stew
A hearty and spicy one-pot stew of rice and lentils, flavored with curry leaves, dried red chilies, tamarind, and onion. Perfect for a comforting meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 1 cup rice
- ½ cup toor dal (split pigeon peas)
- 1 medium onion
- 10 leaves curry leaves
- 3 whole dried red chilies
- 1 tablespoon tamarind paste
- 2 teaspoons spice powder (sambar powder)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups water
Instructions
- 1
Rinse rice and toor dal together, then soak in water for 20 minutes.
- 2
Heat oil in a pressure cooker, add dried red chilies and curry leaves, sauté for 30 seconds.
- 3
Add chopped onion and cook until translucent, about 3 minutes.
- 4
Add tamarind paste, spice powder, salt, and drained rice-dal mixture; stir well.
- 5
Pour in 4 cups water, close cooker, and pressure cook for 3 whistles.
- 6
Let pressure release naturally, then stir the stew until well combined.
- 7
Serve hot, garnished with fresh curry leaves if desired.
Tools you’ll need
- pressure cooker
- measuring cups
- measuring spoons
- knife
- cutting board
- stirring spoon
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