Mapillai Samba Rice and Lentil Soup


1 cup Mapillai Samba rice

1/2 cup split pigeon peas (toor dal)

1 onion, chopped

2 cloves garlic, minced

1 carrot, chopped

1 celery stalk, chopped

1/2 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander

6 cups water

Salt and pepper to taste

2 tbsp chopped cilantro


  • Rinse the Mapillai Samba rice and toor dal in cold water and soak it in water for one hour.
  • In a pot, heat some oil over medium heat. Add the chopped onion and garlic and saut√© until fragrant.
  • Add the chopped carrot and celery and cook for 2-3 minutes.
  • Drain the rice and toor dal and add them to the pot. Stir in the turmeric, cumin, coriander, salt, and pepper.
  • Add 6 cups of water to the pot and bring it to a boil.
  • Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the rice and lentils are tender.
  • Serve hot, garnished with chopped cilantro.

Electric rice cooker method:

Wash and clean the rice. Cook it for 30mts according to its desired consistency in an electric rice cooker.

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