How to Make Natto with Rice (Traditional & Healthy Version)
Natto with Rice is an innovative fusion dish that brings together the wholesome goodness of steamed rice (chawal) and protein-rich fermented soybeans (natto). While natto is traditionally a Japanese ingredient, its use with rice resonates well with Indian culinary practices, where rice is a staple across regions like West Bengal, Kerala, and Tamil Nadu. The sticky, umami-laden natto pairs beautifully with the subtle flavors of steamed chawal, creating a unique vegetarian lunch option. This dish is especially suited for those looking for high-protein, gut-friendly meals that are both light and satisfying. With India's growing focus on health and nutrition, Natto with Rice can be adapted using locally available ingredients and flavors. The dish can be enhanced with a tempering of mustard seeds (rai), curry leaves (kadi patta), and a dash of green chili for a spicy Indian twist. Light, nutritious, and easy to digest, this meal is perfect for those who appreciate the benefits of fermented foods and are eager to try something new on their lunch table. The combination of natto's probiotic benefits with the comfort of rice makes it a great choice for health-conscious individuals and families.
Ingredients
- 2 cups Steamed rice (chawal) (Use hand-pounded or brown rice for extra fiber)
- 100 grams Natto (fermented soybeans) (Can be homemade with Indian soybeans (bhat ki dal))
- 1/2 teaspoon Mustard seeds (rai)
- 6-8 leaves Curry leaves (kadi patta) (Fresh)
- 1 Green chili (Finely chopped; adjust to taste)
- 1 teaspoon Sesame oil (til ka tel) (Cold-pressed preferred)
- to taste Salt
- 1 tablespoon Finely chopped coriander (hara dhania)
- 1 teaspoon Lemon juice (Freshly squeezed)
- 1 teaspoon Roasted sesame seeds (til) (For garnish)
Step-by-step instructions
Step 1 · Wash the rice thoroughly and soak for 15 minutes
Wash the rice thoroughly and soak for 15 minutes. Cook the rice in a pressure cooker or on a gas stove until soft but not mushy.
Step 2 · While the rice cooks
While the rice cooks, prepare the natto. If using homemade natto from bhat ki dal, ensure it is well-fermented and sticky.
Step 3 · Heat sesame oil (til ka tel) in a small tadka pan
Heat sesame oil (til ka tel) in a small tadka pan. Add mustard seeds; when they splutter, add curry leaves and green chili. Sauté briefly.
Step 4 · Fluff the cooked rice with a fork and transfer to a large mixing bowl
Fluff the cooked rice with a fork and transfer to a large mixing bowl.
Step 5 · Add the natto to the rice
Add the natto to the rice. Pour the tempered oil with spices over the mixture. Season with salt, lemon juice, and coriander if using.
Step 6 · Garnish with roasted sesame seeds and additional coriander as desired
Garnish with roasted sesame seeds and additional coriander as desired. Serve warm with a wedge of lemon.
Why this recipe is healthy
This dish is a healthy choice because it combines the nutritional benefits of fermented foods, which improve digestion, with whole grains and minimal oil. The use of local spices enhances flavor without excess calories or sodium. Natto with Rice is suitable for lunch, especially for those managing weight, blood sugar, or aiming for a balanced vegetarian diet. Its high protein and fiber content promote satiety, making it ideal for calorie-conscious individuals.
A note on tradition
While natto is not traditionally Indian, the use of fermented foods is common in several Indian regions, such as idli-dosa batters in South India and fermented bamboo shoots in the North-East. This fusion adapts the probiotic-rich natto into an Indian style lunch, ideal for those seeking new vegetarian options. Rice-based lunches are popular during festivals like Pongal and Onam, making this dish a modern, health-forward alternative.