masoor pulao recipe - masoor dal pulao
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Masoor pulao

A simple vegan one-pot dish with basmati rice, whole masoor dal, and veggies.
Course Main Course
Cuisine Indian
Keyword Masoor dal, Rice
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 4 hours
Total Time 40 minutes
Servings 4
Author Sravanthi

Ingredients

  • 1 cup basmati rice
  • 1/2 cup whole masoor dal
  • 1 large onion
  • 4 small carrots (Around 1/2 cup chopped pieces)
  • 20 green beans (Around 1/2 cup chopped pieces)
  • 1/4 cup chopped fenugreek leaves
  • 2 cups water
  • 2 tbsp oil
  • 2 - 3 green chili
  • 1/2 tsp ginger and garlic paste
  • 2 bay leaves
  • 1 black cardamom
  • 5 cloves
  • 4 green cardamom
  • 1 strand mace
  • 1/2 tsp shahjeera
  • 1 inch cinnamon
  • 2 tbsp chopped coriander leaves
  • 3 tbsp coconut yogurt
  • 1/2 tsp red chili powder (Optional)
  • 1/4 tsp turmeric powder (Optional)
  • 10 whole cashews (Optional)
  • Salt to taste

Instructions

  • 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.
  • Heat the cooking pan and add oil. Once oil gets heated, add the whole spices ( cloves, cardamoms, shahjeera, mace, cinnamon, bay leaves) and slitted green chilis. You can user pressure cooker pan as well.
  • 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 masoor dal and drain water completely. Now add this dal to veggies mixture and give a good stir. Let it cook for 5 minutes.
  • Now add finely chopped fresh fenugreek leaves and 3 tbsp coconut yogurt or normal yogurt. If you don't have fresh methi leaves, add 2 tsp of crushed Kasuri methi. Mix everything well.
  • Now add washed and drained rice to this mixture. Add required salt and 2 cups of water. If dal is not soaked, we may need half more cup of water.
  • Increase the flame to medium-high and cook for around 10 minutes with a partially closed lid. Or if cooking in a pressure cooker, let it cook for 6-7 minutes for 1 or 2 whistles.
    Skip next steps in case of the pressure cooker and let the pressure subside naturally(it took around 10 minutes for me) and add chopped coriander leaves once done.
  • Rice takes up most of the water by this time. Reduce the flame to lowest and cover completely and cook for 5 more minutes.
  • Switch off the flame and add chopped coriander leaves. Keep it aside for 5 minutes and the dish is ready to serve..!