If plain dal-rice and roti-sabzi have started to feel repetitive, it might be time to try masoor dal pulao. This dish is deeply flavourful yet quick to put together, which makes it perfect for days when cooking something elaborate feels like too much effort. Whole husked masoor dal is naturally high in protein, and dals rank among the best protein sources for vegetarians, so working this pulao into a regular meal rotation makes sense from a nutrition standpoint too.
Building the Tempering and Vegetables
Start by heating mustard oil in a kadhai. Add asafoetida, cumin seeds and a bay leaf, followed by 7 to 8 cloves of coarsely chopped garlic. Next, add 2 medium onions cut lengthwise and saute them until they turn lightly golden. Peel and roughly chop 2 potatoes and add them to the pan as well, cooking for 2 to 3 minutes so they pick up some colour and soak in the flavours of the tempering.
Adding the Masala and Soaking the Dal and Rice
Once the onions and potatoes are lightly cooked, add 2 tomatoes cut into large chunks along with turmeric, salt and red chilli powder. Before starting this recipe, whole husked masoor dal needs to be soaked in water overnight. If time is short, a minimum soak of 3 to 4 hours works too, and this step ensures the dal cooks evenly alongside the rice.
Combining the Dal and Rice
This recipe uses 1 cup of masoor dal and 1 cup of rice. Soak the rice separately in water for about half an hour before cooking. Wash both the dal and the rice thoroughly and mix them into the prepared masala. Add 2 green chillies sliced lengthwise on top, along with 2 teaspoons of sambar masala, which lifts the overall flavour of the pulao considerably. If sambar masala is not preferred, Maggi masala can be used instead.
Cooking It Through
Pour around 2 cups of water into the pot. Because the dal has already been soaked, there is no need to add excess water. Cover the kadhai and let the pulao cook on a low flame for about 15 to 20 minutes. The rice water needs to dry up completely during this time, so check occasionally with a spoon along the edges. Once the vegetables and rice are fully cooked and the water has dried out, turn off the flame.
Garnishing and Serving
Finish the pulao with a sprinkle of finely chopped coriander and a spoon of desi ghee, then serve it hot. It pairs well with green chutney, or with raita and curd on the side. On days that call for something light yet quick to cook, masoor dal pulao is a solid choice, and it works just as well packed into a child's tiffin box.
