Introduction:

I still remember the day when it was too hot to stand in the kitchen for long. I wanted to make something quick, easy, and tasty. That’s when I thought of this Masoor Dal Pulao. It’s a one-pot dish and perfect for such hot summer days.

I just put everything in one pot, cooked it, and sat in the AC while it was getting ready. It doesn’t need much thinking or hard work. And when it was done, the smell filled my kitchen. I couldn’t wait to eat!

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Masoor Dal Pulao Recipe

 

Portion servings: 5–6 pax

Preparation time: 15 mins

Cooking time: 50 mins

 

Ingredients of Masoor Dal Pulao

• Masoor dal – 1 cup (soaked for 30 minutes)
• Oil – 2 tbsp
• Shahi jeera – ½ tsp
• Cloves – 4-5 pcs
• Black pepper – 10-12 pcs
• Cinnamon – 1 inch stick
• Bay leaf – 1 pc
• Green cardamom – 4 pcs
• Mace – 1 pc
• Onions (sliced) – 2 pcs
• Ginger & garlic paste – 1 tbsp
• Slit green chilies – 2 pcs
• Tomato (sliced) – 1 pc
• Turmeric powder – ½ tsp
• Red chili powder – ½ tsp
• Coriander powder – 1 tsp
• Jeera powder – ½ tsp
• Garam masala powder – ½ tsp
• Splash of water
• Curd – ½ cup (whisked)
• Salt – 1 tsp (or to taste)
• Basmati rice (soaked for 30 minutes) – 2 cups
• Water – as required
• Coriander (chopped) – 1 tbsp
• Mint (chopped) – 1 tbsp

 

Instructions of Masoor Dal Pulao

 

Step 1: Prepare the spiced oil base

Heat 2 tbsp oil in a heavy-bottom pan or pressure cooker on medium flame. Once hot, add shahi jeera, cloves, black pepper, cinnamon, bay leaf, green cardamom, and mace. Let them sizzle until aromatic. This step creates the flavorful base for your pulao.

Step 2: Sauté onions and aromatics

Add sliced onions and sauté until golden brown. This gives the pulao a deep flavor.

Then, add ginger-garlic paste and slit green chilies. Cook for 1–2 minutes until the raw smell goes away and the mixture becomes fragrant.

Step 3: Cook the tomato masala

Add sliced tomato and cook for 2–3 minutes. Do not overcook, keep them a little visible.

Add turmeric powder, red chili powder, coriander powder, jeera powder, and garam masala powder. Splash some water to stop the spices from burning.

Cook until oil separates from the masala. This means the masala is ready.

Step 4: Blend in the curd and dal

Lower the heat and sprinkle some water if needed. Add whisked curd slowly while stirring to avoid curdling. Cook until the oil comes on top again.

Add soaked masoor dal and 1 tsp salt. Mix well and cook for 2–3 minutes to let the dal absorb all the flavors.

Pour enough water to half-cook the dal. Let it simmer until the dal is soft but not fully cooked.

Step 5: Add rice and cook everything together

Now add the soaked basmati rice. Stir gently so the rice grains don’t break.

Add enough water (around 1.5 to 2 times the rice quantity). Adjust salt if needed. Add chopped coriander and mint leaves for fresh flavor.

Let it boil on high flame, then lower the flame, cover with lid and cook for 8–10 minutes till the water dries up and rice is done.

Step 6: Rest, fluff, and serve

Turn off the heat and let it rest, covered, for 5–10 minutes. This helps the grains firm up and flavors settle.

Gently fluff the pulao with a fork. Serve hot with plain curd, raita, or tomato salad. Enjoy!

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About the Recipe

Masoor Dal Pulao is a simple, one-pot rice dish made with protein-rich masoor dal, fragrant basmati rice, curd, and Indian spices.

It’s very easy to cook and doesn’t need too much oil, ghee, or time. Everything goes into one pot, and the result is full of flavor and comfort.

The curd adds a light tangy taste, and whole spices like cardamom, cinnamon, and cloves give a rich aroma. Masoor dal cooks fast and gives the pulao a soft, creamy texture.

I always say, the secret to a good pulao is knowing how much water to add. If you get that right, the rice will turn out long and fluffy.

This dish is perfect for a quick lunch or dinner. It also works well in lunchboxes, as it stays fresh and tasty for hours.

Trust me, when this pulao is cooking, your whole kitchen will smell amazing!

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Cooking Tips

• Use shahi jeera for better flavor, or regular jeera if that’s what you have.
• Fry onions till golden brown—not too dark, not too light.
• Don’t overcook the tomatoes. They should still be a bit visible.
• Before adding curd, sprinkle water to lower the heat. Always use whisked curd.
• Soak masoor dal for 30 minutes. It helps it cook faster and evenly.
• Handle soaked rice gently so the grains don’t break.
• After adding water and rice, wait for one boil. Then cover and cook on low flame.
• Cooking time may change based on the type of rice. Keep checking after 10 minutes.

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Pairing Guide

This pulao tastes great on its own—you don’t really need anything else with it.

But if you want a side, you can serve it with tomato salad, tomato raita, or plain curd. All go well with it.

Still, I think once you taste it, you’ll enjoy it just by itself.

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Frequently Asked Questions:

1. What is Masoor Dal Pulao?

Masoor Dal Pulao is a one-pot rice dish made with soaked masoor dal, spices, curd, and herbs. It is easy to make and full of flavor.

2. Can I make Masoor Dal Pulao without soaking the dal?

Yes, you can. But soaked masoor dal cooks better and tastes a bit different. If you don’t soak, cooking time will increase slightly.

3. Why did my curd split in Masoor Dal Pulao?

Curd splits if added to a very hot pan. Always lower the flame and splash some water before adding whisked curd.

4. What type of rice is best for Masoor Dal Pulao?

Use long grain basmati rice. Make sure to soak it before cooking and stir gently so the grains do not break.

5. How much water should I add to Masoor Dal Pulao?

The water ratio depends on the rice and dal. Usually, 1.5 to 2 cups of water for every cup of rice works well. Adjust based on your rice.

6. Can I skip any spices in Masoor Dal Pulao?

You can skip or replace some spices. If you don’t have shahi jeera, use normal jeera. But the whole spices give it a nice aroma.

7. Is Masoor Dal Pulao spicy?

It has a little spice from green chilies and red chili powder. You can adjust the spice as per your taste.

8. What should I serve with Masoor Dal Pulao?

You can serve Masoor Dal Pulao with tomato salad, tomato raita, or plain curd. It also tastes great on its own.

9. Can I use other dals in place of masoor dal?

This recipe is for masoor dal. Other dals may not cook the same way or give the same taste. It’s best to use masoor dal.

10. How long does it take to cook Masoor Dal Pulao?

After prep, it takes about 8 to 10 minutes to cook once you cover the pot. Time may vary based on the rice you use.

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