Lentils, rice, veggies and LOTS of herbs and spices make this One Pot Lentil Dahl and Rice recipe a dinnertime champion!
I adore one-pot meals. Not only are they easy to make, but they are easy to clean-up after.
This lentil dahl and rice recipe is a comforting and satisfying dish with a vibrant combination of flavors. It showcases the diverse and lively culinary traditions of India encompassed in a one pot dish!
This is simply a warm bowl of hearty, vegetarian deliciousness.
FAQs
Yes you can. However, if red lentil dal is what you are craving then I HIGHLY recommend checking out my Indian Red Lentil Dal recipe!
If you are wanting to add more heat to this recipe you can do so by adding in some red pepper flakes, cayenne pepper, or even chili flakes into the cooking process along with the other spices in the dish.
Of course! If you are wanting to add even more flavor into this recipe you can substitute in vegetable broth for water when cooking all of the ingredients together.
Recipe Ingredients
Let’s be honest, this recipe is ALL about the spices! So let’s talk about some of the less common ones.
Coriander is a warm and citrusy spice that adds a sweetness and depth to any recipe it’s used in.
Paprika has a sweet and smoky aroma and taste and adds both color and flavor to a dish.
Turmeric has a very earthy almost bitter taste with a slight sweetness and is very popular in Indian and Southeast Asian cuisines.
Cumin has a warm and slightly nutty flavor. It is the key ingredient in many spice blends and curry powder.
Now that we know what kind of flavor profile we are working with, let’s make this recipe!
How to make One Pot Lentil Dahl and Rice
Step 1: Measure out the proper amounts of ground coriander, paprika, turmeric, ground cumin, and cinnamon; place in a small bowl.
Step 2: Heat the oil in a 6-quart Dutch oven on your stovetop over medium-high heat. Add the onions and ginger to the pot and sauté until the onions become semi-translucent, about 2 to 3 minutes. Add the garlic along with the pre-measured spices.
Step 3: Add the potatoes, carrots and salt to the pot and give it a good stir. Add the sugar and a tablespoon of water and cook, stirring frequently, until the vegetables develop a glaze-like spice coating as the sugar caramelizes in the pan (about 5 minutes).
Step 4: Add the lentils, rice, and 3 cups of water to the pot. Bring the contents to a boil, and then reduce the heat to low and simmer for 18-24 minutes, or until rice, lentils, and potatoes are cooked through and no excess liquid remains.
Step 5: Finally garnish with cilantro and serve with limes and warm naan or flatbread and enjoy!
Storage and Reheating
You can store this recipe in and airtight container in your fridge for 3-5 days. You can freeze this recipe in an airtight container for up to 1 month. However, with it having rice I personally wouldn’t recommend it because rice doesn’t typically hold up well after freezing.
To reheat you can do so in a pot on the stove top over medium heat until everything has warmed through. Or in your microwave until everything has warmed through.
More Delicious One Pot Meals you will Love:
- One Pot Spicy Southern Sausage and Rice
- Saucy Puerto Rican Beans and Potatoes
- Sausage and Peppers Pasta One Pot
One Pot Lentil Dahl and Rice Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 teaspoons coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/8 teaspoon cinnamon
- 2 tablespoons coconut oil
- 1 large yellow onion - diced
- 2 tablespoons minced ginger root
- 2 cloves garlic - minced
- 2 russet potatoes - peeled and diced (about 2 ½ cups)
- 1 medium carrot - diced (about 1 cup)
- 2 teaspoons kosher salt
- 3 tablespoons brown sugar
- 3 cups water
- 1/2 cup brown lentils
- 3/4 cup basmati rice
- Chopped fresh cilantro for garnish
- Lime wedges for squeezing
- Warm naan or flatbread for serving
Instructions
- Measure out the proper amounts of coriander, paprika, turmeric, cumin, and cinnamon; place in a small bowl.
- Heat the oil in a 6-quart dutch oven over medium-high heat. Add the onions and ginger to the pot and saute until the onions become semi-translucent, about 2 to 3 minutes. Add the garlic along with the pre-measured spices.
- Add the potatoes, carrots and salt to the pot and give it a good stir. Add the sugar and a tablespoon of water and cook, stirring frequently, until the vegetables develop a glaze-like spice coating as the sugar caramelizes in the pan (about 5 minutes)
- Add the lentils, rice, and 3 cups of water to the pot. Bring the contents to a boil, and then reduce the heat to low and simmer for 18-24 minutes, or until rice, lentils, and potatoes are cooked through and no excess liquid remains. Garnish with cilantro and serve with limes and warm naan or flatbread.
VIDEO
Nutrition
I made this using Māori potatoes. Just like the recipe but then I put it in my Wonder bag for a couple of hours. Delicious!
Actually I meant that I cooked it according to the recipe except for using Māori potatoes instead of russet ones. Too excited by the savoury aromas to write clearly!
I just made this in the InstantPot and it turned out great! Used the InstantPot 1:1 ratio for the rice, and 1:1 for the lentils, but added a whole can of coconut milk on top of everything right before putting on the lid. High pressure for 7 minutes, natural release for 15 minutes, then quick release. (Don’t stir!) I think I’ll try a 10 minute natural release next time, the rice was just a tiny bit soft. Also, I used golden potatoes instead of russet, they hold up better to pressure cooking. This was a perfect quick “I don’t want to cook” meal! Thank you! 🙂
Hi Nadine, thank you for the 5 star review and sharing your instant pot version! – Linda