Masoor Daal Pulao


  1. Kali masoor daal 1 1/2 cup
  2. Tomatoes (sliced) 4
  3. Onions (sliced) 2
  4. Ginger garlic paste 1 tsp.
  5. Red chilli powder 2 tsp.
  6. Coriander powder 1 1/2 tsp.
  7. Turmeric powder 1/2 tsp.
  8. All spice powder (garam masala powder) 1 tsp.
  9. Salt 1 1/2 tsp.
  10. Cumin seeds 1 tsp.
  11. Oil 3 tbsp.
  12. Fresh coriander 2 tbsp.
  13. Curry leaves 6-8
  14. Green chillies 6

Ingredients for rice:

  1. Rice 4 cups
  2. Black cardamom 2
  3. Black pepper corn 10-12
  4. Cloves 8
  5. Cumin seeds 1 tsp.
  6. Cinnamon 1/2 inch piece
  7. Salt 3tbsp.
  8. Yellow food colour a pinch
  9. Milk 2 tbsp.
  10. Oil 2 tbsp.
  11. Boiled eggs 4 (optional)


  • Soak the rice for half an hour.
  • Wash and put rice with 10 cups water to big pan.
  • Add salt, cloves, black pepper corn, cinnamon, cumin seeds and black cardamom.
  • Boil till they are cooked
  • Strain and keep aside.
  • In another pan boil daal till get tender.
  • Keep aside.
  • In a pan heat oil.
  • Add onions and fry till golden brown.
  • Add tomatoes, ginger garlic paste, red chilli powder, coriander powder, turmeric powder, salt and all spice powder.
  • Cook till the tomatoes get soft and masala is formed.
  • Now add boiled daal.
  • Cover and cook for 10 minutes.
  • In a pan put half rice as a layer then daal, sprinkle coriander, curry leaves, green chillies and cover with other half rice.
  • Dissolve food colour in milk.
  • Sprinkle on top.
  • Heat oil and pour on top of the rice.
  • Cover, cook on high heat for few seconds.
  • Lower the heat and leave on dum for 10-15 minutes.
  • Take out in a serving dish.
  • Put boiled eggs on top.
  • Serve with Raita.

3 thoughts on “Masoor Daal Pulao

    1. Sure you can but don’t boil the lentils instead you put in the masala directly and cook with half cup water on low heat so that they are not over cooked and each lentil grain can be seen separately.

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