Masoor Pulao Skillet
This one-pot Masoor Pulao Skillet is hearty comfort food. It's quick to pull together with rice and lentils, and makes a great weeknight dinner.
Ingredients
- 1 cup basmati rice
- 0.5 cup red lentils (masoor dal)
- 3 tablespoons ghee or oil
- 0.5 teaspoon cumin seeds
- 2 bay leaves
- 2 green cardamom pods
- 1 cinnamon stick (about 1 inch)
- 2 medium onions, thinly sliced
- 2 cloves garlic, finely chopped
- 1 inch ginger, grated
- 1 medium tomato, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons garam masala
- 0.5 teaspoon salt (or to taste)
- 3 cups hot water
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
- Wash 1 cup basmati rice and 0.5 cup red lentils (masoor dal) separately under running water until the water runs clear. Then, soak them together in fresh water for 20 minutes. Drain thoroughly just before cooking.
- Heat 3 tablespoons ghee or oil in a large deep skillet or heavy-bottomed pot over medium heat. Add 0.5 teaspoon cumin seeds, 2 bay leaves, 2 green cardamom pods, and 1 cinnamon stick. Cook for about 30 seconds until the spices are fragrant.
- Add 2 thinly sliced medium onions to the skillet and cook, stirring occasionally, for 8-10 minutes until they turn golden brown.
- Add 2 finely chopped cloves garlic and 1 inch grated ginger. Cook for 1 minute until their raw smell disappears.
- Stir in 1 finely chopped medium tomato, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1.5 teaspoons garam masala. Cook for 3-4 minutes, mashing the tomato with the back of your spoon, until the tomato softens and the oil separates from the mixture.
- Add the drained rice and lentils mixture to the skillet. Gently stir for 1 minute to coat them with the spice mixture.
- Pour in 3 cups hot water and add 0.5 teaspoon salt. Stir once, making sure nothing sticks to the bottom of the pan. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and cook for 15-18 minutes, or until all the water is absorbed and the rice and lentils are tender. Do not lift the lid during this time.
- Turn off the heat and let the pulao rest, covered, for another 5 minutes. This allows the steam to finish cooking the rice and lentils, making them fluffy.
- Gently fluff the pulao with a fork. Transfer to serving plates and garnish generously with 2 tablespoons fresh chopped cilantro leaves. Serve hot with yogurt or raita.