Spiced Lentil Pulao

This easy Spiced Lentil Pulao is a one-pot wonder. Fluffy rice and tender lentils make for a satisfying, quick weeknight meal.

Ingredients

• 1.5 cups Basmati rice
• 0.5 cup Toor dal
• 2 tablespoons ghee
• 1 medium onion
• 1 teaspoon cumin seeds
• 2 cloves
• 2 green cardamom pods
• 1 bay leaf
• 1 inch cinnamon stick
• 2 cloves garlic
• 0.5 inch ginger
• 1 green chili
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon asafoetida (hing)
• 3.5 cups hot water
• 1 teaspoon salt
• 2 tablespoons fresh cilantro leaves
• 2 lemon wedges

Instructions

1. Wash 1.5 cups Basmati rice and 0.5 cup Toor dal separately under cold running water until the water runs clear. Combine the washed rice and dal in a bowl, add enough water to cover them completely, and soak for 20 minutes.
2. While the rice and dal are soaking, finely slice 1 medium onion. Finely chop 2 cloves garlic, 0.5 inch ginger, and 1 green chili.
3. Heat 2 tablespoons ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Once the ghee is hot, add 1 teaspoon cumin seeds, 2 cloves, 2 green cardamom pods, 1 bay leaf, and 1 inch cinnamon stick. Fry for 30 seconds until fragrant.
4. Add the finely sliced 1 medium onion to the pressure cooker and cook, stirring occasionally, for 5-7 minutes until the onion turns golden brown.
5. Add the finely chopped 2 cloves garlic, 0.5 inch ginger, and 1 green chili. Cook for 1 minute until their raw smell disappears.
6. Stir in 0.25 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala, and 0.25 teaspoon asafoetida (hing). Cook for 30 seconds, stirring constantly, to toast the spices.
7. Drain the soaked rice and Toor dal completely. Add them to the pressure cooker and gently mix with the spices. Cook for 1 minute, stirring carefully, to coat the rice and dal with the spice mixture.
8. Pour in 3.5 cups hot water and add 1 teaspoon salt. Stir gently to combine everything. Close the lid of the pressure cooker.
9. Cook on high heat until the pressure cooker gives 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). Turn off the heat and let the pressure release naturally for 10-15 minutes.
10. Once the pressure has released naturally, open the lid. Gently fluff the Spiced Lentil Pulao with a fork. Be careful not to mash the rice.
11. Transfer the Spiced Lentil Pulao to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves and serve immediately with 2 lemon wedges for squeezing over.

View the interactive Spiced Lentil Pulao recipe