nankhatai 051Steamed Rice with Spicy Dhall – Serves 2-4

Preparation and Cooking time: 1/2 hr.

Rice – 1 1/2 cups of Basmati rice or any rice of your choice

1 litre of water

1 teaspoon of Salt

  1. In a 2 litre pot, fill with water, bring to boil.
  2. Wash rice till water is clear.
  3. Add rice to water with a pinch of salt.
  4. Stir with wooden spoon to prevent rice from sticking to bottom of pot.
  5. Cook for around 5-10 minutes (depending on the instructions on packet)
  6. Strain through colander and rinse with cold water.


1 cup of Red Lentils or Yellow Split Peas


1 level teaspoon of Tumeric or Mild Curry Powder

  1. Wash dhall well till water is clear
  2. Add to a pot or a 1 litre saucepan of boiling water – 3 cups of water
  3. Add salt to taste
  4. Add the tumeric/curry powder
  5. Bring to the boil and let it simmer for around 10 minutes.

For more added flavour:  add 1 clove of peeled garlic, a few curry leaves and a teaspoon of curry paste

For more nutrition:  add 1 cup of finely diced  vegetables – potatoes, pumpkin, spinach or cauliflower.

Simmer for a further 2-3 minutes for vegetables.

Serving suggestions:  Spoon steamed rice on plates, add dhall.  Add fried Papadams 1-2 per person

Add a Salsa salad for more nutrition –

2-3 Diced tomatoes with finely diced onion, Coriander, salt to taste, squeeze of lemon. Mix well.

Cucumber Salad – finely sliced with a squeeze of lemon juice.

Add a few spoonfuls of Yoghurt or Raita.

1-2 cups of plain yoghurt

Beat with fork, add pinch of salt, squeeze of lemon juice. Optional – a dash of ground cummin powder. Mix well and serve.

Time saving tips:

While the rice and dhall are cooking (10 minutes approx), prepare the Raita, Salad and Fried Papadams.