Karnataka Spiced Rice and Lentil One-Pot

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This iconic Karnataka comfort dish layers rice and pigeon peas with a freshly toasted spice blend, tangy tamarind, and plenty of mixed vegetables. Slow-cooked together until tender and slightly soupy, it delivers a deeply aromatic, mildly tangy one-pot meal. Best served hot with crispy papad, raita, and a fried green chili on the side.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 12 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 9 gFiber
• 5 gSugar
• 13 gProtein
• 540 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 16 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the fresh spice blend

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fenugreek seeds
• 4 dried red chilies, broken
• 1 tsp black peppercorns
• 1 small cinnamon stick
• 4 cloves and 2 green cardamom pods
• 2 tbsp grated dried coconut

For the rice and lentil base

• 1 cup sona masuri or other short-grain rice
• 1/2 cup toor dal (split pigeon peas)
• 4 1/2 cups water, divided
• 1 tsp kosher salt, plus more to taste

For the vegetables and tempering

• 2 tbsp ghee
• 1 tsp black mustard seeds
• 10 fresh curry leaves
• 1 large onion, finely diced
• 2 ripe tomatoes, chopped
• 1 cup mixed diced vegetables (carrots, green beans, peas)
• 2 tbsp tamarind paste
• 1/2 tsp turmeric powder
• 1/4 cup chopped cilantro
• Fried cashews and curry leaves, to garnish

Directions

1. Dry roast the spice blend ingredients (coriander, cumin, fenugreek, dried chilies, peppercorns, cinnamon, cloves, cardamom, and dried coconut) in a heavy skillet over medium-low heat for 4 to 5 minutes, stirring often, until deeply fragrant. Cool completely and grind to a fine powder in a spice grinder.
2. Rinse the rice and toor dal together under cool water until the water runs clear. Soak for 15 minutes, then drain thoroughly.
3. Heat ghee in a heavy-bottomed pot over medium heat. Add mustard seeds and let them splutter, then add the curry leaves and diced onion. Sauté for 4 to 5 minutes until the onion turns soft and golden at the edges.
4. Stir in the chopped tomatoes, turmeric, and the mixed diced vegetables. Cook for 5 minutes, pressing the tomatoes with a spoon until they break down into a thick sauce.
5. Add the drained rice and dal and stir gently for 2 minutes to toast them. Pour in 4 cups of water, the tamarind paste, salt, and the freshly ground spice powder. Bring to a rolling boil.
6. Reduce the heat to low, cover tightly, and simmer undisturbed for 25 to 30 minutes, until the rice and dal are tender and the mixture is thick but still slightly soupy. Stir in the extra 1/2 cup water if the pot looks dry halfway through.
7. Remove from the heat, stir in the chopped cilantro, cover, and rest for 5 minutes so the grains absorb the spiced broth and the flavors meld.
8. Spoon into bowls, top each portion with fried cashews and crisp curry leaves, and serve immediately with papad, raita, and a wedge of lime.
9. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of warm water to restore the signature creamy texture.

Cook’s Notes

• Use sona masuri or another short-grain rice; basmati will make the finished dish dry and separated, not creamy.
• Always dry-roast the spices on gentle heat so the blend turns aromatic rather than scorched and bitter.
• Adjust tamarind to taste – add another teaspoon at the end if you prefer a sharper, tangier pot.
• The dish should look loose when it comes off the stove; it thickens considerably as it cools.
• For authentic richness, stir in one more tablespoon of ghee just before serving.

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