Escape the summer heat with this vibrant and refreshing Masoor Dal Pulao, a one-pot wonder that's as easy to make as it is delicious to eat. This simple yet flavorful rice dish combines the hearty goodness of red lentils (masoor dal) with aromatic spices and fragrant rice, creating a complete and satisfying meal perfect for a warm day. Forget complicated recipes and lengthy cooking times; this pulao is designed for quick preparation, making it ideal for busy weeknights or spontaneous gatherings. The vibrant colors and satisfying textures will elevate your summer dining experience.
Forget takeout and embrace the simplicity of homemade comfort food. This recipe delivers a wholesome and flavorful meal without the fuss. Ready to create your own delicious bowl of Masoor Dal Pulao? Let's dive into the easy step-by-step instructions below!
Tools Needed
- Pot
Ingredients
- Oil
- Royal cumin (Shahi Jeera)
- Cloves
- Black peppercorns
- Cinnamon stick
- Bay leaf
- Small cardamom
- Mace
- Onion: sliced
- Ginger-garlic paste
- Slit green chilies
- Tomato: sliced
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Garam masala powder
- Yogurt (curd)
- Masoor dal (red lentils)
- Water
- Salt
- Rice
- Coriander leaves: chopped
- Mint leaves: chopped
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Heat oil in a pot. Add royal cumin, cloves, black peppercorns, cinnamon, bay leaf, cardamom, and mace.
- Once the spices start to splutter, add the sliced onions and cook until lightly golden brown.
- Add ginger-garlic paste and slit green chilies. Cook for 1-2 minutes.
- Add sliced tomatoes and cook for 2-3 minutes, until slightly softened.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder. Cook for 1-2 minutes.
- If needed, add a little water to prevent the spices from burning.
Step 2. Incorporate Dal and Liquids
- Add a little water to reduce the temperature, then whisk in the yogurt to prevent curdling.
- Add the soaked and washed masoor dal and salt. Fry for 2-3 minutes.
- Add the required amount of water (check comments for suggestions).
Step 3. Add Rice and Simmer
- Add the rice and stir gently. Add salt, chopped coriander, and mint.
- Bring to a boil on high heat, then reduce heat to low, cover, and cook for 8-10 minutes, or until the water is absorbed and the rice is cooked.
Step 4. Serve
- Serve hot.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use Shahi Jeera (royal cumin) for enhanced flavor, or regular cumin as a substitute.
- Soaking the masoor dal for half an hour before cooking improves its texture and taste.
- Always whisk the yogurt before adding it to prevent curdling.
- Don't overcook the onion, ginger-garlic paste, and tomato mixture. Some tomato should remain visible for better taste.
- Stir the rice gently to avoid breaking it.
Nutrition
- N/A
FAQs
1. Can I use other types of lentils instead of masoor dal?
While masoor dal is best for its quick cooking time and texture, you can experiment with toor dal (pigeon pea lentils), but be aware that it will require a longer cooking time.
2. What if I don't have all the spices listed?
Feel free to adapt the recipe to what you have on hand. The key spices are turmeric and cumin, but you can omit others or substitute with similar spices like garam masala.
3. Can I make this pulao ahead of time?
It's best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
This Quick & Easy Masoor Dal Pulao is the perfect solution for a light yet satisfying summer meal. Its vibrant flavors and simple preparation make it a recipe you'll return to again and again. Enjoy this delicious and refreshing one-pot dish!