Urad Dal Garlic Rice

Urad dal gives a wonderful crunch to this rice.

Urad Rice

How many ways do you know how to cook rice? In my part of the world people would probably respond 1, or 2 at the most. But if you asked in India, the answer would perhaps be in the 100’s. From Spinach Rice, to this beautiful Urad Dal Rice, to plain rice served with a myriad of spicy condiments mixed with the rice or sprinkled over the top. In Indian cuisines there is an endless variety.

The Urad Dal gives the rice texture, crunchiness and taste. The garlic is strong but not overwhelming. The coconut provides a taste of the tropics.

You can adjust the recipe and cook in a rice cooker if you prefer.

You might like to try any of our rice dishes. Especially try our South Indian Coconut Rice, Malaysian Kampung Rice, and Balinese Coconut Rice. Or explore our Indian recipes here. Be inspired by our Spring recipes here.

Urad Rice

Urad Dal Garlic Rice

Source : inspired by a recipe on a bit of paper in my collection
Cuisine: Indian
Prep time: 5 mins
Cooking time: 25 mins
Serves: 4 – 6 people, depending how you use it

2 cups rice
0.5 cup split, white Urad Dal
3 cups boiling water
6 or 7 cloves of Garlic
0.5 cup grated coconut, fresh or frozen
2 tspn salt, or to taste
1 Tblspn Ghee

Roast the urad dal on a flat pan until fragrant and golden.

Add the ghee to a saucepan and stir until melted. Add the rice to the ghee and stir until the rice is glossy with the ghee.

Add the garlic, coconut, salt and roasted urad dal to the rice, and add the boiling water. Cover with a lid and allow to remain on a fast simmer for 5 – 7 minutes. WITHOUT REMOVING THE LID, turn off the heat and let the pot sit for 12 minutes.

Remove the lid and fluff the rice. Serve with a hot coconut chutney (or not) and a dry vegetable curry.



8 thoughts on “Urad Dal Garlic Rice”

  1. hi , can u tell me ur camera details i also would like to buy it for me …
    great photography
    is ur camera also good for videos as well
    awaiting for ur response

    1. Hi Shah, thanks for your comment. The urad dal adds texture as well as taste. It does need to be roasted well before making the dish, but not cooked before hand. The roasted, split urad is crunchy but not hard. In South India it is very common to use urad or channa in this way in many different dishes. I do hope that you try this again.

  2. Only recently used dal for first time, in fact, in the Tamarind Rice recipe.
    Can you explain how to roast dal, please. 🙏

    1. Hi Suzy, place the dal in a dry pan over moderate heat and allow to toast until golden and aromatic. You will need to stir the lentils around often – it is similar to dry roasting nuts.

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