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Malaysian

Nasi Daun Pisang (Malaysian Banana Leaf Rice)

A Malaysian Indian banana leaf rice plate with rice, dal curry, vegetables, rasam-style gravy, and papad.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Nasi Daun Pisang (Malaysian Banana Leaf Rice)

1 hr 10 mintotal

Prep 25 min · Cook 45 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; the rice, the dal and the rasam-style gravy cook alongside each other, so start the rice first and it will be ready as the gravy finishes.

Method

  1. Cook the rinsed rice until fluffy and keep it warm.

  2. Cook split pigeon peas with turmeric and water until soft, then whisk lightly to make a smooth dal base.

  3. Heat oil in a pot. Add mustard seeds, cumin seeds, curry leaves, and dried red chilies, then cook until aromatic.

  4. Add pumpkin, green beans, sambar masala, salt, and part of the tamarind paste. Add the dal and simmer until the vegetables are tender.

  5. For a quick rasam-style gravy, simmer tomato with water, crushed black pepper, curry leaves, remaining tamarind paste, turmeric, and salt until tangy and light.

  6. Warm the banana leaves briefly over low heat or a dry pan just until flexible, then place them on plates.

  7. Serve rice on the banana leaves with dal curry, rasam-style gravy, vegetable pieces, and papad on the side.

How to tell it's done

The rice should be fluffy, the dal curry pourable but not watery, and the papad crisp.

Getting it right

Tip

Warming the banana leaf makes it flexible and releases a gentle aroma into the rice.

What to serve it with

Serve as a generous lunch plate with the dal curry poured first and the rasam-style gravy offered separately.

Substitutions

  • Use any mild seasonal vegetable in the dal curry, but keep the tamarind and curry leaves for the Malaysian Indian flavor profile.