Black Masoor Pulao, also known as Kali Masoor Pulao, is a hearty and flavour-packed one-pot dish that brings together the earthy richness of black lentils with the aroma of whole spices and the long grains of basmati rice. This wholesome pulao is not only comforting but also a protein-rich meal, ideal for lunch or dinner when you’re seeking something nutritious yet indulgent.
To prepare this dish, start by soaking kali masoor dal (black lentils) overnight or for at least 8 hours to soften them. Similarly, soak basmati rice for about 30 minutes to ensure it cooks evenly. In a large pot, boil water and cook the soaked rice until it’s half done, then set it aside.
In a pressure cooker, heat some ghee and sauté whole spices like cinnamon, cloves, cardamom, cumin seeds, bay leaf, and green chillies. Add sliced onions and ginger garlic paste, and cook until the raw aroma fades. Toss in chopped tomatoes and sprinkle ground spices—turmeric, garam masala, red chilli powder, coriander powder, and salt. Cook until the tomatoes are soft and the masala is well-blended.
Next, mix in the soaked lentils and stir to combine with the masala. Layer the half-cooked rice over the lentil mixture without breaking the grains. Add 2 cups of water and adjust salt as needed. Close the lid and cook for three whistles. Once the pressure releases naturally, gently fluff the rice. Garnish with fresh coriander leaves and serve hot with curd, raita, or a simple salad.
This dish not only tastes delicious but also delivers over 1500 Kcal of energy, 69g of protein, and a rich amount of fibre, potassium, and iron—making it a balanced and fulfilling option for vegetarians.
