Cooking Rice & Dal in an 18 cm Triply Tope – Tips, Tricks & Recipes

Cooking staples like rice and dal is a daily routine in most Indian households. The secret to making them perfectly every time lies not only in the ingredients but also in the cookware you choose. The 18 cm Triply Tope is one of the best vessels for cooking rice and dal because of its medium size, durable triply stainless steel construction, and even heat distribution. With a 2-litre capacity, it is perfectly suited for preparing meals for a family of 3–4 people without worrying about spills, uneven cooking, or burnt bases.

Why Use an 18 cm Triply Tope for Rice & Dal?

The triply stainless steel construction makes all the difference:

1. Nickel-free stainless steel interior ensures food safety and prevents any reaction with acidic ingredients like tamarind or tomatoes.
2. Aluminium core spreads heat evenly across the base and walls, avoiding hotspots and burnt food.
3. Stainless steel exterior adds strength, durability, and makes it compatible with gas, induction, and halogen cooktops.

This combination ensures that rice cooks fluffy and dal turns creamy, with flavors intact and no risk of sticking.

Tips for Cooking Rice in an 18 cm Triply Tope

1. Measure Properly – Use 1 cup of rice with 2 cups of water (adjust depending on the grain).

2. Soak the Rice – Soak for 15–20 minutes before cooking for softer grains.

3. Use the Lid – Cover the rice while simmering to retain steam and cook evenly.

4. Cook on Low Heat – Once water boils, reduce heat to low.

5. Rest Before Serving – Keep the lid on for 5–10 minutes after switching off the flame to allow grains to settle.

Tips for Cooking Dal in an 18 cm Triply Tope

1. Soak Dal – Soak toor, moong, or masoor dal for 30 minutes to reduce cooking time.

2. Right Water Ratio – Use 1 cup dal with 3–4 cups water, adjusting for desired thickness.

3. Add Salt Later – Add turmeric before cooking, but add salt only once dal is softened.

4. Skim Foam – Remove foam that rises while boiling.

5. Simmer with Lid – Helps cook dal evenly while locking in nutrients.

6. Tadka at the End – Prepare tempering separately and add it after cooking for maximum aroma.

Practical Step-by-Step Recipe Guide

Perfect Steamed Rice in an 18 cm Triply Tope

Ingredients:

1. 1 cup basmati rice (or preferred variety)
2. 2 cups water
3. ½ tsp salt (optional)
4. 1 tsp oil or ghee (optional, prevents sticking)

Method:

1. Wash rice 2–3 times until water runs clear.

2. Soak rice for 15 minutes, then drain.

3. In the 18 cm Triply Tope, add rice, water, salt, and oil/ghee.

4. Bring to a boil on medium flame.

5. Once it starts bubbling, cover with SS lid and reduce to low flame.

6. Cook for 12–15 minutes until water is absorbed.

7. Switch off the heat and keep covered for 10 minutes.

8. Fluff with a fork before serving.

Meyer Trivantage 18cm Stainless Steel Tope With Lid

Creamy Toor Dal in an 18 cm Triply Tope

Ingredients:

1. 1 cup toor dal (arhar dal)
2. 3 ½ cups water
3. ½ tsp turmeric powder
4. 1 tsp ghee or oil
5. Salt to taste
6. For tadka: 1 tsp cumin seeds, 2 garlic cloves (chopped), 2 dry red chilies, 1 tsp red chili powder, curry leaves

Method:

1. Wash and soak dal for 30 minutes.

2. In the 18 cm Triply Tope, add dal, water, turmeric, and ghee/oil.

3. Bring to a boil, then reduce flame and cover with the SS lid.

4. Simmer for 25–30 minutes, stirring occasionally, until dal is soft and mushy.

5. Add salt and mash lightly for a creamy consistency.

6. In a small pan, prepare tadka with ghee, cumin, garlic, chilies, and curry leaves.

7. Pour over cooked dal and mix well.

8. Serve hot with rice or roti.

Tricks to Make Cooking Easier

1. Prevent Sticking – Add a few drops of oil to water when cooking rice or dal to reduce sticking.
2. Avoid Overflows – Do not fill the tope more than 75% of its capacity; leave space for boiling and bubbling.
3. One-Pot Meal Option – Cook khichdi or pongal by combining rice and dal in the same tope for a wholesome dish.
4. Keep It Warm – The triply tope retains heat for longer, keeping rice and dal warm until serving.
5. Easy Cleaning – Unlike aluminium, the triply tope resists stains from turmeric and dal, making post-cooking cleanup simple.

Conclusion

Cooking rice and dal in an 18 cm Triply Tope is a perfect blend of convenience and quality. Its family-friendly size, triply stainless steel build, and SS lid make it ideal for everyday staples. With the right techniques—like soaking, simmering with the lid, and resting after cooking—you can achieve fluffy rice and creamy dal effortlessly.

If you’re searching for the best stainless steel tope in India for rice, dal, and everyday meals, the 18 cm Triply Tope is an investment that ensures durability, health, and taste in every dish.