Tag: masoor dal pulao

🍚 When Lentils & Rice Come Together Like Old Friends

There’s something magical about pulao — especially when it’s made with humble ingredients like masoor dal and fragrant rice, lightly spiced and gently cooked.

This isn’t biryani.
It’s not heavy.
But it’s full of flavor, full of comfort — and always welcome with curd or a crunchy papad on the side.

🛒 What You’ll Need (Serves 2–3):

1 cup basmati rice, washed and soaked

½ cup whole masoor dal (brown/red lentils), soaked 30 mins

1 medium onion, sliced

1 tomato, chopped

1 tbsp ginger-garlic paste

2–3 green chilies, slit

½ tsp turmeric

1 tsp coriander powder

½ tsp garam masala

Salt to taste

2 tbsp oil or ghee


Whole spices:

1 bay leaf

1 small cinnamon stick

2 cloves

1 cardamom

½ tsp jeera (cumin seeds)




🥘 How to Make It – Fragrant, Nutritious & Filling

1. Sauté the Base

Heat oil or ghee in a pressure cooker or deep pan. Add whole spices and jeera.
Add sliced onions, sauté till golden. Add ginger-garlic paste and green chilies.

2. Add Tomatoes & Spices

Stir in chopped tomatoes, turmeric, coriander powder, salt. Cook till tomatoes soften.

3. Add Rice & Dal

Drain soaked rice and masoor dal. Add to the pan. Stir gently to coat with masala.

4. Cook It Together

Add 2¼ cups water. Adjust salt. Cover and cook:

Pressure cooker: 2 whistles

Pot: Simmer covered for 15–18 mins


Let rest for 5 mins. Fluff gently with a fork.

5. Serve Warm

With raita, pickle, papad, or just a drizzle of ghee.



❤️ Why Masoor Dal Pulao Is Always a Good Idea

One pot = less mess

Rich in protein, fiber, and flavor

Great for lunchboxes or weeknight dinners

Because pulao doesn’t always need veggies — just soul