If comfort food could be summed up in two words, it would be dal and rice. No matter if you are back from a trip, about to leave for one, in a good mood or a bad one, or even nursing an upset stomach, this simple yet soulful dish is the answer. Dal and rice is loved not just for its flavour but also for its versatility.
This classic Indian pairing is packed with protein, fibre, and essential nutrients, making it wholesome, filling, and incredibly nutritious. From different types of dals to various kinds of rice, the combinations are endless. Each variation brings its unique taste, aroma, and comfort factor. Below are some popular dal and rice pairings that are not only delicious but also quick and easy to prepare for lunch.
Dal Tadka And Jeera Rice
Dal tadka with jeera rice is perhaps the most popular and widely loved dal-rice combination in Indian households. Dal tadka is usually prepared using toor dal (pigeon peas) or a mix of lentils, pressure-cooked until soft. The highlight is its tempering; a sizzling tadka of ghee, garlic, onions, tomatoes, green chillies, cumin seeds, and spices that give it its rich aroma and robust flavour. Pair this with fragrant basmati rice cooked in ghee and flavoured with cumin seeds (jeera). This combination is both comforting and satisfying, yet light enough for lunch. Packed with plant-based protein and carbohydrates, it is wholesome and keeps you full without making you sluggish.
Varan Bhaat And Toop
This Maharashtrian classic is pure nostalgia for many. Varan bhaat is simplicity at its best, made with toor dal (split pigeon peas) and plain rice. To make varan, the cooked dal is thinned with water, seasoned lightly with salt and turmeric, and simmered until smooth. No tempering is required for this. Serve it over steamed rice (bhaat) with a generous spoonful of toop (ghee) on top. The ghee melts into the dal and rice, creating a rich, buttery mouthfeel. This humble dish is rich in proteins, healthy carbohydrates, and fats, making it a light yet nourishing lunch option. Add a side of pickle or papad for an extra burst of flavour.
Moong Dal And Steamed Rice
Moong dal with plain steamed rice is another comfort food staple, commonly enjoyed across India. Moong dal is not only easy to digest but also quick to cook, making it ideal for a light, nutritious lunch. To prepare, cook yellow moong dal until soft and give it a tempering of mustard seeds, curry leaves, green chillies, asafoetida (hing), cumin seeds, garlic, and a little ghee. Serve this aromatic dal with steamed rice and a drizzle of ghee for a gut-friendly, protein-rich meal. This pairing is especially perfect during summer or when you are under the weather.
Sambar And Rice
Sambar and rice is a staple in South Indian households and a complete meal on its own. Sambar is a tangy, spicy lentil stew made with toor dal, tamarind pulp, and a variety of vegetables like drumsticks, carrots, and beans, all simmered in freshly ground sambar masala. Served with hot steamed rice, a spoonful of ghee, and crispy papad on the side, this combo is rich in plant-based protein, vitamins, and minerals. Its balance of tamarind’s sourness and spice’s warmth makes it not only delicious but also gut-friendly and perfect for lunch.
Dal Makhani And Garlic Butter Rice
When you’re in the mood for something indulgent, dal makhani with garlic butter rice is the ultimate treat. Dal Makhani is a creamy, rich lentil dish made with whole black lentils (sabut urad dal) and kidney beans (rajma), slow-cooked with butter, cream, and a blend of aromatic spices. Pair it with garlic butter rice, which is made using steamed basmati rice tossed with garlic, butter, and a touch of black pepper. This combination is slightly heavier than others, but is undeniably satisfying. High in protein, iron, and healthy fats, it’s perfect for days when you want a luxurious yet easy homemade lunch.
Cholar Dal With Steamed Rice
Cholar Dal is a quintessential Bengali delicacy, slightly sweet and flavoured with coconut, ginger, and a tempering of whole spices like bay leaves, cinnamon, and cardamom. Made with chana dal (split Bengal gram), it’s often cooked until soft but still holding shape, with a subtle sweetness from jaggery and richness from fried coconut bits. Paired with plain steamed rice, this combo is comforting and packed with protein and fibre. Add a drizzle of ghee over the rice for an even richer taste.