Healthy Daal Rice Muthiya Recipe

Cooking Directions

• STEP 1.In a bowl, soak the lentils and rice for 4-5 hours. Drain the water and grind them into a coarse paste.
• STEP 2.Add ginger-garlic paste, green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and chopped coriander leaves to the lentil-rice paste. Mix well.
• STEP 3.Shape the mixture into small dumplings and steam them for 15-20 minutes until cooked.
• STEP 4.In a separate pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 5.Add ginger-garlic paste, green chili paste, and tomato puree. Cook until the oil separates.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
• STEP 7.Add cooked lentils and water. Bring to a boil and simmer for 10-15 minutes.
• STEP 8.In a small pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add this tempering to the daal.
• STEP 9.Serve the daal with the steamed muthiyas and garnish with chopped coriander leaves.
• STEP 10.Enjoy the healthy daal rice muthiya with rice or roti.

Cooking Tips

• You can add grated vegetables like carrots or bottle gourd to the muthiya mixture for added nutrition.
• Make sure to steam the muthiyas until they are cooked through and firm to touch.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftover muthiyas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the muthiyas in a steamer or microwave before serving.
• Serve the daal rice muthiya hot as a snack or as a light meal with rice or roti.