Tomato Dal Pulao

Tomato Dal Pulao vegetarian recipe

This tomato dal pulao is a comforting one-pot meal that's both hearty and flavorful, perfect for a quick weeknight dinner.

Ingredients

  • 1 cup Toor dal
  • 1 cup Basmati rice
  • 2 medium tomatoes
  • 1 medium onion
  • 2 cloves garlic
  • 0.5 inch ginger
  • 2 green chilies
  • 2 tablespoons ghee
  • 0.5 teaspoon cumin seeds
  • 0.25 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon salt
  • 4 cups water
  • 0.25 cup fresh cilantro leaves
  • 1 lime

Instructions

  1. Wash 1 cup Toor dal and 1 cup Basmati rice separately under running water until the water runs clear. Soak the dal and rice in separate bowls with enough water for 15 minutes. After 15 minutes, drain both completely and keep aside.
  2. Finely chop 2 medium tomatoes, 1 medium onion, and 2 green chilies. Peel and finely chop 2 cloves garlic and 0.5 inch ginger.
  3. Heat 2 tablespoons ghee in a pressure cooker or Instant Pot on 'Sauté' mode. Add 0.5 teaspoon cumin seeds and let them splutter.
  4. Add the finely chopped 1 medium onion to the cooker and cook until it turns translucent, about 3-4 minutes, stirring occasionally.
  5. Stir in the finely chopped 2 cloves garlic and 0.5 inch ginger. Cook for 1 minute until fragrant.
  6. Add the finely chopped 2 medium tomatoes and 2 green chilies. Mix well and cook for 5-7 minutes, pressing the tomatoes to soften them, until they break down and the ghee starts to separate.
  7. Add 0.25 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt. Mix very well and cook for 1 minute until the spices are fragrant.
  8. Add the drained 1 cup Toor dal and 1 cup Basmati rice to the cooker. Gently mix everything together so the dal and rice are coated with the spice mixture.
  9. Pour in 4 cups water. Give it a final stir to ensure nothing is sticking to the bottom.
  10. Close the pressure cooker lid. Cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). If cooking on the stovetop, reduce heat to low after the first whistle and cook for 10-12 minutes. Let the pressure release naturally.
  11. Once the pressure is released, open the cooker and gently fluff the Tomato Dal Pulao with a fork. Transfer to a serving bowl and garnish with 0.25 cup fresh cilantro leaves and 1 lime cut into wedges. Serve hot.

View the interactive Tomato Dal Pulao recipe