Includes Stovetop and Instant Pot instructions.

It is a one-pot vegetarian gluten-free meal, whole, rich in iron, highly nutritious, and an excellent source of plant-based protein, and vegan adaptable.  It is very similar to Mujadara (mujaddara) a signature Lebanese and Middle Eastern dish of lentils, rice, and deeply caramelized onions. 

It is thought that the Mughals, who ruled India between the 16th and 19th centuries, brought Persian, Turkish, Mongolian, and Afghan culinary traditions to the Indian Subcontinent. Even today, ingredients and cooking methods from the Middle East and Central Asia continue to influence India’s cuisine.

Made with pantry-friendly ingredients, it’s wildly flexible, uncomplicated, elegant and delicious.  A cinnamony-cumin scented mound of lentils and basmati rice, garnished with crisp slivers of caramelized onions I had left over from the Nihari over the weekend (not necessary but Of course crisp, nearly-burnt onions are terrific with almost anything savory- think Haleem, Biryani, burgers, but in my opinion they are ideal with lentils and rice, I have a recipe for my Birista below).

The lentils add that rich and nutty texture to the pulao and a dollop of yogurt or a simple raita either cucumber or boondhi is all I need for it to be a meal, but if you want to be a little extra, add a side of pickle, some papad or even some Labaneh or Greek Yogurt for more protein.

• 1-1/2 cups basmati rice
• 1/2 cup whole masoor dal/brown lentils (soaked for about 15 minutes)
• 2 tablespoons olive oil
• 1 tablespoon ghee (or leave it out for a vegan version and add 1 tablespoon of oil instead)
• 4 whole cloves
• 1 ” stick cassia bark or cinnamon
• 1 bay leaf
• 2 green cardamoms slightly bruised
• 1 tablespoon cumin seeds
• 1 large red or yellow onion finely diced or thinly sliced into half-moons
• 2 medium potatoes cubed into 1-inch cubes
• 1 green serrano pepper slit (or two small Thai hot peppers)
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 tomato finely chopped
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 2 teaspoons salt or to taste
• 2 tablespoons chopped fresh cilantro

To garnish:

• Crispy fried onions
• Chopped cilantro

Instructions

Wash and soak the masoor dal in water for at least 15 minutes up to an hour.

Peel and dice the potatoes into 1-inch cubes and place them in a bowl of cold water.

Wash rice until the water runs mostly clear. Soak let it soak while you in water while you proceed with cooking the lentils.

1. Heat a heavy-based pan, Dutch oven or a wok and melt the ghee and oil
   
   
2. Add the whole spices – cloves, cinnamon/cassia bark, cardamom followed by the bay leaf, once the whole spices have bloomed add the cumin seeds and sauté the spices for a few minutes on low heat.
   
   
3. Add the diced onions and sauté until translucent- about 4-5 minutes on medium heat- The onions will determine the color of the pulao, you want these to be translucent, so don’t let them turn dark.
   
   
4. Add the ginger-garlic paste as well and fry it on medium heat for less than a minute and cook until fragrant.
   
   
5. Then add the chopped tomato, turmeric, coriander, cumin powders, sauté, and let it cook for 4-5 minutes or until the tomato breaks down.
   
   
6. Drain the whole masoor and to the pan along with 1 teaspoon of salt.
   
   
7. Give everything a good mix and add a cup of water and bring the mixture to a boil.
   
   
8. Partially over the pan and let the lentils cook for 10 minutes or until 70-80% cooked. (if lentils were presoaked, they will cook in 10-12 minutes)- add a half cup of water as needed but let them soak up as much water as possible.
   
   
9. Add the cubed potatoes and stir and let it cook for 2-3 minutes.
   
   
10. Drain the soaked rice well and add it to the pan.
    
    
11. Add two cups of water and stir to mix lentils and rice, and add salt.
    
    
12. Give the broth a taste, AND add a little more salt if needed- I use sea salt, and its less “saltier” THAN the Pink Himalayan salt.
    
    
13. Sprinkle some cilantro on the top.
    
    
14. Cover the pan with a WELL-FITTED lid and bring to a rolling boil, until you see the broth rise to the surface, then reduce the heat to low.
    
    
15. After 5 minutes of a slow simmer switch the heat off and leave the pan on the stove.
    
    
16. Let the rice steam cook for the next 20 minutes or until ready to serve.
    
    
17. Gently lift the rice using a rice paddle or a slotted spoon, transfer to a serving platter and garnish with more cilantro and if you like some crispy onions.
    
    
18. Serve with plain yoghurt or cucumber raita.
    
    

INSTANT POT METHOD:

1. Wash and soak brown lentil and rice separately.
   
   
2. Add ghee into the Instant pot and turn it on to the  “sauté” mode.
   
   
3. Once the ghee and oil are hot, add the whole spices – cloves, cinnamon/cassia bark, cardamom followed by the bay leaf, once the whole spices have bloomed add the cumin seeds and sauté the spices for a few minutes on low heat.
   
   
4. Add the diced onions and sauté until translucent- about 4-5 minutes on medium heat- The onions will determine the color of the pulao, you want these to be translucent, so don’t let them turn dark.
   
   
5. Add the ginger-garlic paste as well and fry it on medium heat for less than a minute and cook until fragrant..
   
   
6. Then add the chopped tomato, turmeric, coriander, AND cumin powders, sauté, and let it cook for 4-5 minutes or until the tomato breaks down.
   
   
7. Drain the whole masoor and to the pan along with 1 teaspoon of salt.
   
   
8. Give everything a good mix and add a half (1/2) cup of water and cover with the lid.
   
   
9. Press “cancel” then select the “MANUAL PRESSURE”
   
   
10. Program the Instant Pot to cook on high pressure for 3 minutes.
    
    
11. After 3 minutes do a Quick Pressure release.
    
    
12. Open the lid and check the lentils to make sure they are 70% cooked ( you should see about the same amount of ¼ cups water remaining)
    
    
13. Add the drained rice and 2 cups of water, potatoes, cilantro, and salt, taste the broth, and adjust the seasoning.
    
    
14. Let it cook on “SAUTÉ”  mode for 2-3 minutes.
    
    
15. Close lid with THE vent in THE sealing position. 
    
    
16. Cook on Rice mode—THE INSTANT POT PRESETS THE COOKING TIME TO 12 MINUTES. AFTER 12 MINUTES, LET THE PRESSURE RELEASE NATURALLY.
    
    
17. Fluff the lentils and rice with a fork. Top the rice with the caramelized sliced onions and cilantro. Serve with a side of yogurt or cucumber raita.

Birista or fried onions:

While rice is cooking, heat 5 tablespoons of oil in a pan. When oil has heated through, add half an onion thinly sliced, let cook on low-medium heat until onions have browned, crisped  and caramelized.

Watch how I make it!

NOTES:

1. Brown lentils, like chickpeas, garbanzo, kidney beans etc.  retain their shape even if overcooked, which makes it an ideal dal to cook in the Instant Pot.
   
   
2. The substitute for brown lentils would be  your standard supermarket variety Green lentils or Puy lentils.
   
3. To cook 1 cup of basmati rice, I use 1.5 cups of water. So i use 2 1/4 cups of broth for 1.5 cups of rice for this or any pilau recipe.
   
4. Try this recipe with different Lentils or vegetables –  Try making it with Garbanzo or chickpeas, or make a vegetable pulao with peas, carrots, potatoes, or any hardy vegetable.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a comment below. You can also share a picture on Instagram with the hashtag #SPICYMEMSAHIB, I would love to see the version you made!