Daal Tadka Rice with Bhoj Masale

  • Apr 22, 2024
  • By RMN foods
  • 0 Comment

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Ah, the weeknight dinner struggle. We've all been there – staring blankly into the refrigerator, desperately searching for inspiration amidst the remnants of the week's groceries. But fear not, for there exists a dish that embodies comfort, flavor, and ease: the humble yet magnificent Daal Tadka Rice. This culinary creation, a symphony of creamy lentils, fluffy rice, and a fragrant tadka (tempering), is a true lifesaver for busy weeknights.


Today, we embark on a journey to create this delectable dish, but not just any Daal Tadka Rice. We'll be incorporating the magic of Bhoj Masale, a brand renowned for its aromatic spice blends that capture the essence of authentic Indian cuisine. So, grab your aprons, gather your ingredients, and let's delve into the delightful world of Daal Tadka Rice with Bhoj Masale!


Unveiling the Allure of Daal Tadka Rice: A Timeless Classic

Daal Tadka Rice, a staple in many Indian households, transcends the boundaries of a mere meal. It's a warm hug in a bowl, a comforting reminder of home, and a testament to the ingenuity of Indian cuisine. The creamy daal, often made with lentils (masoor dal or toor dal), forms the base of this dish. It's a canvas upon which fragrant spices paint their magic.

The tadka, the star of the show, is a quick tempering of spices and ghee that elevates the entire dish. The aroma that wafts from the tadka as it crackles in hot ghee is enough to set your taste buds tingling. It adds a layer of depth and complexity to the daal, transforming it from a simple lentil stew into a symphony of flavors.

The rice, fluffy and perfectly cooked, serves as the perfect partner to the rich daal. Each bite combines the comforting warmth of the lentils with the delicate texture of the rice, creating a truly satisfying experience.

But what truly elevates this dish is the inclusion of Bhoj Masale's spice blends. Their dedication to using high-quality ingredients and traditional methods ensures that each blend bursts with fresh, authentic flavors.


A Spice Odyssey: Exploring the Wonders of Bhoj Masale

Bhoj Masale offers a treasure trove of spice blends designed to enhance any dish. For our Daal Tadka Rice recipe, we'll be utilizing two of their gems:

  • Panch Phoran: This quintessential five-spice blend forms the base of countless Indian dishes. Literally translating to "five spices," panch phoran is a symphony of flavors featuring fennel seeds, nigella seeds, mustard seeds, cumin seeds, and cloves. When heated, these spices release their unique aromas, creating a foundation of warmth and complexity in the daal.

  • The Bhoj Masale Advantage: While you can use individual spices to replicate panch phoran, Bhoj Masale takes the guesswork out of the equation. Their expertly crafted blend ensures consistent flavor and quality, saving you time and effort in the kitchen.

With Bhoj Masale at your disposal, you can transform your cooking into an exploration of authentic Indian flavors. Their vast selection of spice blends caters to a variety of dishes, each one a gateway to a culinary adventure.


A Culinary Journey Begins: The Recipe for Weeknight Bliss

Now that we've explored the magic of Daal Tadka Rice and the wonders of Bhoj Masale, let's embark on the actual recipe!



For the Daal:

  • 1 cup lentils (masoor dal or toor dal)
  • 1 tsp ghee
  • 1 medium onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder (adjust to your spice preference)
  • Salt to taste
  • Water


For the Tadka:

  • 2 tbsp ghee
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 1 small cinnamon stick
  • 1 dried red chili (optional)
  • Pinch of hing (asafoetida)
  • 2 tbsp chopped coriander leaves
  • 1 tbsp kasuri methi


For the Rice:

  • 1 cup basmati rice
  • 1.5 cups water
  • 1 tsp ghee
  • Salt to taste
  • 1/4 cup green peas



  1. The Foundation of Flavor: Preparing the Daal:

Begin by washing the lentils thoroughly. Soaking them in water for at least 30 minutes is recommended, but not mandatory. This helps reduce cooking time and ensures the lentils cook evenly.


  1. Unlocking the Magic: Cooking the Daal with Bhoj Masale

In a pressure cooker, heat the ghee over medium heat. Add the star of this step – the Bhoj Masale Panch Phoran. Let the blend crackle for a few seconds, releasing its captivating aroma. This is when the magic happens! The air fills with the warm, earthy fragrance of fennel seeds, the slightly bitter note of nigella seeds, the sharp mustard seeds, the toasty cumin, and the gentle warmth of cloves.


  1. Building the Melody: Adding Layers of Flavor

Once the panch phoran releases its magic, add the chopped onion and cook until translucent. This step allows the onion to soften and release its natural sweetness, adding depth to the daal. Now, stir in the ginger-garlic paste and cook for another minute. The ginger and garlic add a touch of pungency and complexity, further enriching the flavor profile.


  1. Introducing the Stars: Tomatoes and Spices

Next, add the finely chopped tomatoes. Sauté them until they soften and release their juices. This step adds a touch of acidity and a vibrant red hue to the daal. Now comes the time to introduce the dry spices: turmeric powder and red chili powder. Turmeric powder adds a beautiful yellow color and a warm, earthy flavor, while red chili powder brings a touch of heat. Remember, you can adjust the amount of red chili powder according to your spice preference.


  1. Bringing it All Together: Simmering the Daal

Pour enough water into the pressure cooker to cover the lentils by about two inches. Season the daal with salt to taste. Stir everything well to combine, ensuring the spices are evenly distributed. Close the pressure cooker securely and cook the lentils according to your cooker's instructions. Typically, 3-4 whistles on medium heat are sufficient. Alternatively, you can use a regular pot and simmer the daal for 30-40 minutes, or until the lentils are tender.


  1. The Essence of Aroma: Creating the Tadka

While the daal simmers, it's time to create the star of the show – the tadka. In a separate pan, heat the ghee over medium heat. Add the bay leaf, cloves, cardamoms (both green and black), and cinnamon stick. Let them splutter for a few seconds, releasing their unique aromas. These whole spices add depth and complexity to the tadka, creating a base of warmth.


  1. The Finishing Touch: The Allure of Hing and Coriander

Carefully add the dried red chili (if using) and immediately follow it with a pinch of hing. Hing, also known as asafoetida, has a strong, onion-like flavor. However, it loses its potency quickly upon contact with heat. That's why it's crucial to add it towards the end to ensure its distinct aroma and flavor infuse the tadka. Finally, stir in the chopped coriander leaves. Be careful not to overcook the coriander, as it should retain its freshness and vibrant green color.


  1. Unveiling the Masterpiece: Assembling the Dish

Once the daal is cooked, open the pressure cooker carefully, releasing any remaining steam. Mash the lentils slightly with a potato masher for a thicker consistency, but this step is optional. You can adjust the seasoning with salt and red chili powder if needed.


  1. The Perfect Partner: Cooking the Basmati Rice

In a separate pot, prepare the basmati rice according to package instructions or your preferred method. Typically, this involves rinsing the rice, adding it to boiling water with ghee and salt, then simmering it covered for 15-20 minutes, or until the rice is fluffy and cooked through.


  1. A Symphony of Flavors: Serving the Daal Tadka Rice

Now comes the most rewarding part – assembling and serving this culinary masterpiece. In a serving dish, layer the fluffy basmati rice. Top it with the creamy daal. Finally, pour the hot tadka over the top, allowing the fragrant ghee and spices to infuse the entire dish. Garnish with additional chopped coriander leaves for a pop of color and freshness.


Tips and Variations:

  • Creamy Indulgence: For a richer daal, you can add a splash of cream or coconut milk after mashing the lentils.
  • Spice It Up or Tone It Down: If you don't have panch phoran, you can substitute it with a combination of cumin seeds, fennel seeds, nigella seeds, mustard seeds, and cloves. Remember, you can adjust the amount of red chili powder according to your spice preference.
  • Leftovers for Busy Days: This recipe is perfect for meal prepping! Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Simply reheat them gently in a pan or microwave until warmed through.
  • Aromatic Adventures with Bhoj Masale: Bhoj Masale offers a vast selection of spice blends beyond panch phoran. Explore to discover blends for curries, vegetables, and even chai! With Bhoj Masale as your guide, you can embark on a culinary journey through the vibrant flavors of India.
  • The Final Note: A Celebration of Comfort and Flavor

    Daal Tadka Rice with Bhoj Masale is more than just a meal; it's an experience. It's the warmth of a comforting hug on a chilly evening, the joy of sharing a delicious dish with loved ones, and the satisfaction of creating something truly special in your own kitchen. With its combination of creamy lentils, fluffy rice, and the fragrant magic of the tadka, this dish is a testament to the power of simple ingredients and flavorful spices. So, the next time you're looking for a quick and satisfying weeknight meal, look no further than Daal Tadka Rice with Bhoj Masale. It's a dish that promises to leave you feeling nourished, comforted, and ready to take on the day.