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, and more here. Especially try our South Indian Coconut Rice, Malaysian Kampung Rice, and Balinese Coconut Rice. Or explore our Indian recipes here and here. Be inspired by our Spring recipes here and here.
Urad Dal Garlic Rice
Source : inspired by a recipe on a bit of paper in my collection
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.