A simple vegan one-pot dish with basmati rice, whole masoor dal, and veggies. You can make this recipe in an Instant Pot or stove top pressure cooker or an electric rice cooker.
Course Main Course
Keyword instant pot recipe, one-pot recipe, protein-rich
Prep Time 10minutes
Cook Time 30minutes
Soaking time 4hours
Total Time 40minutes
1/2cupwhole masoor dal
1.5 to 2cupswater
1/2cupgreen beans chopped
1/4cupchopped fenugreek leaves
1/2tspginger and garlic paste
2tbspchopped coriander leaves
3tbspyogurti used coconut yogurt
1/2tspred chili powder optional
1/4tspturmeric powder optional
10whole cashews optional
Salt to taste
whole spices for masoor pulao
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.
For electric rice cooker or stovetop pan: Heat the cooking pan. For the pressure cooker method: Use the pressure cooker pan itself and heat it.For Instant Pot method: Turn on the Instant pot and set saute mode on for 30 minutes.Once the pot gets heated, add oil. Once the oil gets heated, add the whole spices ( cloves, cardamoms, shah jeera, mace, 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 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 water. For stovetop pressure cooker and electric rice cooker: Use 2 cups of water. For Instant Pot: Use 1.5 cups of water.
For stovetop open pan: Increase the flame to medium-high and cook for around 10 minutes with a partially closed lid. Rice takes up most of the water by this time. Reduce the flame to the lowest and cover completely and cook for 5 more minutes. If required use a half cup more water. Switch off the flame and add chopped coriander leaves.
For stovetop pressure cooker: 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 coriander leaves once done.
For Instant Pot: Cancel the saute mode. Close the lid and seal the venting knob. Start the pressure cook mode and cook on HIGH pressure for 4 minutes. It took around 10 minutes for the pressure to build up. Once done, wait for 10 minutes and do a pressure release. Once the pressure is released completely, open the lid. Add chopped coriander leaves and fluff the rice.
For electric rice cooker: Transfer all the contents now from the pan to rice cooker and cook it like the regular rice.
Keep it aside for 5 minutes and the dish is ready to serve..!
For Instant pot, please refer to the detailed steps mentioned above the recipe card.