A simple vegan one-pot dish with basmati rice, whole masoor dal, and veggies.
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 4 hours
Total Time 40 minutes
- 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
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..!