Rice and Daal with Moja

Cooking Time

30 minutes

Pairings

Pairs beautifully with a side of pan fried aubergines (bugun bhaja), green salad, or Bengali-style achar (pickle). 

Difficulty Level

Easy

Description

A comforting, wholesome classic from Bengali kitchens, Rice and Daal is simple yet deeply satisfying. This version gets a bold, modern twist with a drizzle of Moja’s artisanal chilli oil, infusing warm, smoky, and spicy notes from Bengal and Sierra Leone. Perfect for a nourishing lunch or dinner any day of the week.

Ingredients

• 1 cup red lentils (masoor daal)

• 3 cups water

• 1 cup white or brown rice

• 1 tsp turmeric powder

• 1 tsp salt (or to taste)

• 1 tbsp cooking oil or ghee

• 1 onion, thinly sliced

• 2 cloves garlic, minced

• 1 small tomato, chopped

• Fresh coriander leaves for garnish

• 1–2 tsp Moja Bengali–Sierra Leone chilli oil (adjust to heat preference)

Instructions

1. Rinse the lentils until the water runs clear. In a pot, combine lentils, turmeric, salt, and water. Bring to a boil, then reduce to a simmer until soft (about 15–20 minutes).

2. In another pot, cook rice according to your preference.

3. In a small pan, heat the oil or ghee. Add onions and sauté until golden brown. Add garlic and tomatoes, cooking for 2–3 minutes until softened.

4. Stir this onion-tomato mixture into the cooked daal. Adjust salt as needed.

5. Serve the daal over hot rice, drizzle generously with Moja chilli oil, and garnish with fresh coriander.