masoor pulao recipe | masoor dal pulao recipe in pressure cooker
Lentils and rice are an important part of the Indian cuisine. And those who have been regular readers on here already know about my love for the combination of the two. Rice and lentils cooked together makes for a healthy meal. It is tasty, comforting, nutritious, and extremely quick to make. The combination of rice and lentils cooked together are usually known as khichdi, which literally translates to ‘mishmash’ in English. But the one I am going to show you today is not a khichdi. It is a pulao or a pilaf. And I will also tell you why it is not a khichdi but a pulao.
making pulao with whole red lentils or akkha masoor
In today’s recipe, I have cooked rice with whole red lentils, which is also known as masoor or akkha masoor. Akhha means whole in Hindi. It is not a dal like toor dal or moong dal. Whole masoor is not split and not skinned. When it it skinned and split, you get masoor dal, which is pinkish-orange in color. If you cook rice with that, then it will be called khichdi.
The masoor dal will soften and get integrated with the rice completely. Whereas, whole masoor in this recipe stays separate but lends a fantastic taste and flavour to the pulao.
Some people do call whole masoor as whole masoor dal as well. It could be confusing but they do use the term ‘dal’ loosely and interchangeably for the whole or akkha masoor.
simple and easy masoor pulao recipe for lunch
Masoor pulao needs only a few ingredients that you probably already have in your kitchen. Only a few ground spices, some onion and tomato, a piece of ginger, a couple of green chilies, rice, and whole masoor. That’s it!
Masoor pulao tastes incredible when cooked in a clay pot or mitti ki handi. I sometimes pressure cook it to speed things up. You may cook it any which way you prefer, and the results will be absolutely delicious. Since masoor pulao is so easy to put together, you you definitely try it if you are looking for quick lunch ideas for busy days.
Looking for more rice recipes? Here are some fabulous ideas for both lunch and dinner – Collection of Best Indian Rice Recipes.
Now let’s see how to make quick and easy masoor dal pulao recipe in pressure cooker.
how to make masoor dal pulao
- Oil - 3 tbsp
- Onions - ¾ cup sliced
- Ginger - 1 & ½ inch, finely crushed
- Tomatoes - ½ cup, finely chopped
- Green chilies - 3, finely chopped
- Turmeric - ¼ tsp
- Red chili powder - ¾ tsp
- Garam masala - 1 tsp
- Rice - 1 cup, soaked for 20 minutes and drained (I used aged soorti kolam)
- Whole masoor - ½ cup, soaked for 5-6 hours and drained
- Salt - to taste
- Hot water - 2 & ½ cups or as needed
- Fresh coriander - for garnish, finely chopped
- To make masoor dal pulao, start off by heating oil in a pressure cooker. Add in the onions and saute until they turn golden.
- Next, add in the ginger and saute for a minute or until fragrant.
- Now add in the tomatoes and green chilies. Add some salt so that the tomatoes will cook faster.
- Once the tomatoes are mushy and you see the oil separating, add in the spices - turmeric, red chili, and garam masala. Saute for a few seconds on low heat.
- Add the masoor and a splash of water to avoid burning the spices.
- Saute the masoor for 1-2 minutes.
- Add in the rice.
- Saute the rice with the spices for a minute.
- Add in the hot water. Adjust the amount of water depending on your rice and pressure cooker.
- Adjust the salt and stir.
- Close the pressure cooker and cook for 2-3 whistles on high flame.
- Turn off the flame and let the pressure release on its own.
- Open the pressure cooker. Fluff the rice gently with the back of the spoon.
- Garnish the masoor pulao with fresh coriander.
- Masoor pulao is ready. Serve it hot with some curd and salad. Drizzle some ghee over the pulao if you like. Enjoy!
masoor pulao recipe with step by step pictures
To make masoor dal pulao, start off by heating 3 tbsp oil in a pressure cooker. Add in 3/4 cup finely sliced onions and saute until they turn golden.
Next, add in 1 & 1/2 inch ginger that has been finely crushed. Saute for a minute or until fragrant.
Now add in 1/2 cup finely chopped tomatoes and 3 finely chopped green chilies. Add some salt so that the tomatoes will cook faster.
Once the tomatoes are mushy and you see the oil separating, add in the spices – 1/4 tsp turmeric, 3/4 tsp red chili, and 1 tsp garam masala. Saute for a few seconds on low heat.
I have soaked 1/2 cup whole masoor for 5-6 hours, and drained it. Add in the masoor and a splash of water to avoid burning the spices.
Saute the akkha masoor for 1-2 minutes.
I have used aged soorti kolam rice. Soak it for 20 minutes, and drain. Add in the rice.
Saute the rice with the spices for a minute.
Add in 2 & 1/2 cups of hot water. Adjust the amount of water depending on your rice and pressure cooker.
Adjust the salt and stir.
Close the pressure cooker and cook for 2-3 whistles on high flame.
Turn off the flame and let the pressure release on its own. Open the pressure cooker.
Fluff the masoor pulao gently with the back of the spoon. Garnish the masoor pulao with some fresh coriander.
Masoor dal pulao recipe is ready. Serve it hot with some curd and salad. Drizzle some ghee over the pulao if you like. Enjoy!