Turmeric yellow lentil dahl and basmati rice is one of those staple dishes that I just do not grow tired of.

It is simple, hearty and when eaten with yoghurt tastes simply delicious.

Turmeric yellow lentil dahl rice is so easy to cook and filling. It contains good protein from the yellow lentils, carbohydrates from the rice and antioxidants from the superfood, turmeric powder.

 

Click to read about the nutritional benefits of turmeric powder

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You do need to add enough oil to ensure the turmeric lentil rice recipe turns out well. You want all the grains of rice and dahl to be separate.

You can always reduce on the amount of oil you add if you are happy to eat the rice and dahl slightly mushy. It’s not a big deal if it’s just you eating it and I tend to add less oil when I’m cooking this turmeric lentil rice for myself.

You can substitute the white basmati rice with brown rice but it will take a longer cooking time and won’t have the taste that it should. Once again, if I’m cooking this for myself, I don’t mind substituting the white rice with brown rice, whatever makes it healthier.

This turmeric infused yellow lentil dhal recipe is very simple but can be tricky if you do not add the right amount of oil & water and you do not keep checking it intermittently to see that it is cooking well.

This turmeric infused yellow lentil dhal and basmati rice will take about 25 – 30 minutes to cook.

 

 

Makes 2 portions

 

INGREDIENTS:

 

1/2 cup yellow lentil dahl

1/2 cup white basmati rice

1 tsp salt (slightly less if you don’t eat much salt – I added 3/4 tsp of salt)

3/4 tsp mustard seeds

3/4 tsp cumin seeds

4 tbsp sunflower oil

1/2 tsp turmeric powder

2 and 1/2 cups of water

 

*The cup size I am using is your standard coffee mug.

 

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METHOD:

 

In a pan, add oil. Once the oil is hot, add the mustard seeds, cover your pan and wait for them to all pop.

Lower the flame and add your cumin seeds.

Add the yellow lentil dhal and water.

Add the salt and turmeric powder.

Mix and cover the pan.

Tip: *Do not cover the pan fully otherwise the water will simmer and rise to the top and overflow out of the pan. Leaving a little gap when covering the pan prevents the water from overflowing out of the pan.

Leave it to cook for 10 minutes on a low flame.

 

After 10 minutes, add the white basmati rice.

Once again, cover the pan leaving a slight gap to prevent the water from overflowing.

In about 15 minutes, your turmeric infused yellow lentil dahl and white basmati rice will be ready.

 

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Turmeric Infused Yellow Lentil Dahl and Basmati White Rice – Turmeric Recipes – Vegetarian Cooking – Vegan Protein Recipes

 

I hope you enjoy making this turmeric yellow lentil dahl and white rice recipe. It is a recipe that has been passed down from my grandmother.

If it does not turn out right the first time, try again. It took me a few tries to perfect this turmeric recipe.

It is a wonderful recipe to eat if you are vegetarian or vegan as it provides that much needed protein.

I eat it with yoghurt and raw onion slices, it tastes like heaven.

If you are vegan, substitute dairy yoghurt with vegan yoghurt.

You can also eat potato curry with this turmeric rice or khadi (a buttermilk gravy – I’ll add this recipe soon).