Brown Basmati, Spinach and Lentil Dal

by Jonathan Cheung

A satisfying meal from your rice cooker! You can vary the heat of this amazing Brown Basmati Dal with the amount of green chile.

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  • 1 cup/250ml Dainty Brown Basmati Rice
  • 3 cups/750ml Water
  • 4 tbsp Vegetable Oil
  • 1 small Onion, peeled & diced
  • 2 cloves garlic, chopped
  • 1 inch piece of Ginger, peeled & minced
  • 1 hot Green Chile, chopped (alternatively 1 tsp. Chili flakes)
  • 2 tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 2 large Plum Tomatoes, puréed
  • 1/2 cup/125ml canned Brown Lentils,drained & rinsed
  • 1/2 cup/125ml canned Chickpeas, drained & rinsed
  • 1 small bunch of Spinach, washed and chopped (alternately Swiss Chard)
  • Salt, to taste
  • Garnish: 1-2 Tbsp plain Yogourt



Add all the ingredients, up to the spinach, into the bowl of your rice cooker and stir gently.


Place the lid on the rice cooker and turn on to cook.


Once cooking has finished, remove the lid on the rice cooker and place the bunch of chopped spinach on top of the Dal. Replace the lid and let sit for 5-10 minutes.


Once the spinach has wilted, gently stir the Dal. Add salt to taste and serve with a dollop of plain yogourt on top.

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