Everyday Nourishing Foods

  • Home
  • Recipes
  • Lunch ideas
  • Dinner ideas
  • About
menu icon
go to homepage
  • Recipe Index
  • What to Cook Today?
  • Food Tips
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • What to Cook Today?
    • Food Tips
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Grain Dish

    Brown Lentils with Basmati Rice - Masoor Dal Pulao Recipe

    Modified: Jul 30, 2024 Published: Oct 4, 2018 by Sravanthi Chanda. 3 Comments

    584 shares
    • Facebook172
    • Reddit
    • WhatsApp
    5 from 3 votes
    Detailed Steps Jump to Recipe

    Are you looking for quick meal options? Make this simple and wholesome one-pot lentils and rice for your busy day's lunch or dinner. This vegan and the gluten-free dish is perfect for family dinners.

    This is my modified version of the famous Middle Eastern dish Mujadara.

    I love one-pot rice dishes as they are easy to make and take less time, ideal for busy weekdays. And depending on time and availability, I make this recipe in an Instant pot or stovetop pressure cooker, or electric rice cooker.

    Main ingredients

    • Brown lentils: It is also called masoor dal in Hindi. It is one of the most easily cooked lentils. This lentil doesn't need pre-soaking, but I prefer soaking it to remove anti-nutrients. You can soak these brown lentils from anywhere 30 minutes to 8 hours. For this recipe, I usually soak Basmati rice and this lentil for 30 minutes. This recipe uses brown lentils, but you can use red lentils as well. I prefer the whole as it gives a nice earthy flavor.
    • Veggies: These are optional, but I usually add them to make this lentils and rice a complete meal by itself. You can use any veggies of your choice and according to the availability. Other than carrots and beans - potatoes, green peas, cauliflower, broccoli, and even mushrooms will be good to add.

    Instructions

    Prep work

    • Soak whole masoor dal for 4 - 8 hours or soak for at least 30 minutes.
    • Wash and soak basmati rice for 30 minutes.
    • Thinly slice the onion and chop carrots and beans into the desired shape. I have added green peas as well.
    masoor pulao steps

    Instant Pot instructions

    • Start the Instant pot in saute mode.
    • Once the pot gets heated, add oil. To the heated oil, add the whole spices ( cumin seeds, cloves, cardamoms, cinnamon, bay leaves) and slit green chili. Green chili is optional, and it will make the dish spicy.
    masoor pulao steps
    • Add onions and mix it well.
    masoor pulao steps
    • Now add ginger garlic paste and mix everything.
    masoor pulao steps
    • Once onions are slightly brown, add chopped carrots and green beans. You can add other veggies like potatoes, cauliflower, broccoli, green peas as well. Caramelized onions will taste good in this recipe.
    masoor pulao steps
    • Mix everything well and let the veggies fry for 2 minutes and add cashews if you are using them. 
    masoor pulao steps
    • Add turmeric powder and red chili powder if you are using them. Else adjust green chili according to your spice preference.
    masoor pulao steps
    • Wash the soaked brown lentils and drain the water completely. Now add these lentils to the veggies mixture and give a good stir. Let it cook for 3 to 4 minutes.
    masoor pulao steps
    • Now add finely chopped fresh fenugreek leaves and coconut yogurt or regular yogurt. 
    masoor pulao steps
    • If you don't have fresh fenugreek leaves, add 2 teaspoon of crushed dried fenugreek leaves. Mix everything well. 
    • Drain the water from soaked rice and add it to this mixture. Add required salt and water.
    masoor pulao steps
    • Cancel the saute mode. Close the lid and seal the venting knob. Start the Instant pot in manual or pressure cook mode and cook on HIGH pressure for 5 minutes. 
    • It took around 10 minutes for the pressure to build up. Once done, wait for 5 minutes and do a manual pressure release. 
    masoor pulao steps
    • Once the pressure is released completely, open the lid. Add chopped coriander leaves and fluff the rice. Keep it aside for 10 minutes, and brown lentils rice pilaf is ready to serve!
    Masoor pulao steps

    Stovetop pressure cooker instructions

    • To make this lentils and rice in a stovetop pressure cooker, heat the pressure cooker pan itself and follow the steps same as Instant Pot.
    • Let it cook for 6-7 minutes for 1 or 2 whistles. Let the pressure subside naturally (it took around 10 minutes for me), and add chopped cilantro leaves once done. Easy and delicious Indian-style lentils and rice is ready to serve.

    Recipe Notes and variations

    • Want to make this recipe nut-free? Skip the cashews.
    • This recipe uses coconut yogurt, and hence the recipe is vegan. But you can use regular yogurt or a small tomato, either finely chopped or in puree form. Slight tang for yogurt or tomato will make this dish taste good, but these are optional. I do make this lentils and rice without yogurt or tomato also.
    • I have taken the pictures while making the recipe in a stovetop pressure cooker. All the steps remain the same when you cook this recipe in an Instant pot or stovetop pressure cooker, except for the water to rice ratio and cooking time.
    • You can make this recipe in an electric rice cooker as well. Make the tempering in a pan and add rice, lentils, veggies tempering, water to the rice cooker's inner vessel, and cook it till done. I usually use 2 cups water for every 1 cup of basmati rice for an electric rice cooker.
    • This recipe uses 1.25 cups of water for every 1 cup of rice. This will yield fluffy rice. You can use 1.5 cups of water for soft rice.
    • When cooking lentils and rice in an Instant pot, do not wait for natural pressure release. Rice will be overcooked and become mushy.
    • Want to flavor the rice more? You can use vegetable broth or chicken broth instead of water in this recipe.
    • This recipe uses white basmati rice and will not work for brown basmati rice as cooking times and water ratio will differ.
    • I haven't tried this recipe with green lentils.

    Serving suggestions

    This lentils and rice is a complete meal by itself, and you can enjoy this as it is. And this dish will taste good even if it is cold, making it an ideal and filling lunch option.

    To make this an Indian meal, I serve this rice lentils pilaf along with some yogurt.

    You can use this rice to make tacos and burritos.

    Storage

    This lentils rice keeps well for 8 to 10 hours at room temperature. And you can store this for 2 to 3 days in the refrigerator and freeze it for around three months.

    As you are here, you will love these instant pot rice recipes.

    Instant pot rice and beans

    Instant pot basmati rice

    Instant pot mint rice

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe

    lentils and rice pilaf lunch

    Brown Lentils with Basmati Rice - Masoor Dal Pulao Recipe

    By: Sravanthi Chanda
    This lentil rice pilaf is a wholesome one-pot dish combining basmati rice and brown lentils (masoor dal), cooked with aromatic spices, vegetables, and optional coconut yogurt for added richness. This vegan and gluten-free recipe is perfect for a nutritious and easy meal, ideal for lunch or dinner.

    Rate this recipe by clicking the stars!

    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Global
    Servings 4
    Calories 388 kcal

    Equipment

    • Instant Pot
    • Pressure cooker
    Prevent your screen from going dark

    Ingredients
      

    • 1 cup basmati rice
    • ½ cup brown lentils whole masoor dal
    • 1.25 cups water Use 2 cups if cooking on a stovetop
    • ½ cup onions sliced
    • ½ cup carrots chopped
    • ½ cup green beans chopped
    • ¼ cup fenugreek leaves optional
    • 2 tablespoon oil Olive oil or coconut oil
    • 2 green chili optional
    • ½ teaspoon ginger and garlic paste
    • 2 tablespoon cilantro leaves chopped
    • 3 tablespoon yogurt i used coconut yogurt
    • ½ teaspoon red chili powder optional
    • ¼ teaspoon turmeric powder optional
    • 10 cashews optional
    • 2 bay leaves
    • 5 cloves
    • 4 green cardamom
    • ½ teaspoon cumin seeds
    • 1 inch cinnamon
    • Salt to taste

    Instructions
     

    • Soak brown lentils for 4 - 8 hours or soak for at least 30 minutes.
    • Wash and soak basmati rice for 30 minutes.
    • Thinly slice the onion and chop carrots and beans into the desired shape. I have added green peas as well.

    Instant Pot instructions

    •  Start the Instant pot in saute mode.
    • Once the pot gets heated, add oil. To the heated oil, add the whole spices ( cloves, cardamoms, cinnamon, bay leaves) and slit green chili. 
    • Add onions and mix it well. Now add ginger garlic paste and mix everything.
    • Once onions are slightly brown, add chopped carrots and green beans. You can add other veggies like potatoes, cauliflower, broccoli, green peas as well.
    • Mix everything well and let the veggies fry for 2 minutes and add cashews if you are using them. 
    • Add turmeric powder and red chili powder if you are using them. Else adjust green chili according to your spice preference.
    • Wash the soaked brown lentils and drain the water completely. Now add these lentils to the veggies mixture and give a good stir. Let it cook for 3 to 4 minutes.
    • Now add finely chopped fresh fenugreek leaves and 3 tablespoon coconut yogurt or regular yogurt. 
    • Drain the water from soaked rice and add it to this mixture. Add required salt and water.
    • Cancel the saute mode. Close the lid and seal the venting knob. Start the Instant pot in manual or pressure cook mode and cook on HIGH pressure for 5 minutes. 
    • Once done, wait for 5 minutes and do a manual pressure release. 
    • Once the pressure is released completely, open the lid. Add chopped coriander leaves and fluff the rice. Keep it aside for 10 minutes, and brown lentils rice pilaf is ready to serve!

    Stovetop pressure cooker instructions:

    • To make this lentils and rice in a stovetop pressure cooker, heat the pressure cooker pan itself and follow the steps same as Instant Pot.
    • Let it cook for 6-7 minutes for 1 or 2 whistles. Let the pressure subside naturally (it took around 10 minutes for me), and add chopped cilantro leaves once done. Easy and delicious Indian-style lentils and rice is ready to serve.

    Nutrition

    Calories: 388kcalCarbohydrates: 62gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 2mgSodium: 108mgPotassium: 480mgFiber: 11gSugar: 4gVitamin A: 2.887IUVitamin C: 9mgCalcium: 137mgIron: 4mg
    Pin Recipe Share on Facebook
    Enjoyed this recipe?Drop a comment below and let us know your thoughts!

    More Grain Dish

    • Close-up of soft and perfectly cooked Indian bread chapati, served in a steel plate.
      Easy Chapati Recipe (Soft & Fluffy Indian Bread)
    • millet salad in a plate
      Easy Vegetable Millet salad
    • A bowl of mixed vegetable black beans basmati rice garnished with fresh cilantro, placed on a black and white checkered cloth with a spoon and fork beside it.
      Black Beans and Basmati Rice Pilaf Recipe
    • Perfectly cooked basmati rice garnished with cardamom and whole spices.
      Restaurant Style Indian Rice Recipe
    584 shares
    • Facebook172
    • Reddit
    • WhatsApp

    Comments

    1. Madhura says

      June 15, 2024 at 9:48 am

      5 stars
      Excellent recipe

      Reply
    2. tripti lakshminarayanan says

      August 21, 2020 at 7:52 pm

      5 stars
      This is such a simple and nutritious recipe. Thank you

      Reply
      • Sravanthi says

        August 24, 2020 at 12:41 pm

        Thank you so much Tripti 🙂

        Reply
    5 from 3 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sravanthi Chanda author of everydaynourishingfoods

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

    More about me →

    Latest Recipes

    • Collage of cooked black beans, chickpeas, black-eyed peas, and millets in an Instant Pot with text overlay: Instant Pot Basics & How-Tos for Indian Cooking.
      Instant Pot Basics & How-Tos for Indian Cooking
    • A bowl of Saag Aloo – Indian spinach and potato curry – served in a light blue bowl, showing chunky potatoes coated in a vibrant green spinach gravy.
      Saag Aloo - One Pot Indian Spinach Potato Gravy Curry
    • A bowl of Indian vegetable side dish - veggie curry garnished with fresh mint, served with a side of curry leaves on a striped napkin.
      Mixed Vegetable Curry (Easy Indian Vegetable Side Dish)
    • A collage of Indian spinach recipes, including dal, curry, and flatbreads.
      Indian Spinach Recipes: Best Ways to Cook & Enjoy Palak
    • A bowl of fluffy, perfectly cooked boiled basmati rice.
      Should You Boil Rice Like Pasta? Best Method for Perfect Basmati Rice
    • basmati rice in a bowl
      Basmati Rice Water Ratio Calculator + Complete Cooking Guide

    Popular Recipes

    • Perfectly cooked basmati rice garnished with cardamom and whole spices.
      Restaurant Style Indian Rice Recipe
    • A stack of crispy red lentil wraps topped with a fresh cilantro leaf, served on a white plate over a colorful checkered napkin.
      Easy Red Lentil Wraps Recipe (Vegan High Protein Tortillas)
    • Top view of a bowl filled with shiny, cooked kidney beans on a marble surface with the logo 'everydaynourishingfoods' visible.
      Instant Pot Red Kidney Beans (Soaked & Dried)
    • Bowl of chana saag featuring chickpeas in a thick spinach sauce, on a colorful checkered cloth, with 'Everyday Nourishing Foods' watermark.
      Saag Chana (Indian Chickpea and Spinach Curry)
    • Kidney beans soup in a white bowl with rich broth and hearty vegetables.
      Red Kidney Beans Soup (Easy & Vegan Recipe)
    • A bowl of vibrant green Indian spinach saag on a colorful checkered napkin.
      Easy Indian Saag Recipe (Quick Spinach Curry)
    • How to cook basmati rice in a rice cooker
    • A bowl of cooked black beans garnished with a fresh basil leaf, placed on a light-colored cloth background.
      Instant Pot Black Beans (Soaked and dried)

    Footer

    ↑ Back to Top
    • About Me
    • Privacy Policy
    • Accessibility
    • Contact

    Copyright © Everyday Nourishing Foods 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.