Indian Lentil Pilaf
Experience the comforting and aromatic flavors of Indian cuisine with this Indian Lentil Pilaf, a wholesome one-pot dish that's both hearty and easy to prepare. Featuring fragrant basmati rice perfectly paired with protein-packed red lentils (masoor dal), this recipe is elevated with the warming spices of cumin, cardamom, cinnamon, and cloves for a tantalizing depth of flavor. A sauté of onions, garlic, and ginger adds a savory richness, while a hint of turmeric brings a golden hue and subtle earthiness. Ready in just 35 minutes, this versatile dish is perfect as a standalone vegetarian meal or a flavorful side to your favorite curries. Garnished with fresh cilantro, it’s a vibrant, gluten-free delight that’s easily made vegan with a plant-based cooking oil swap.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split red lentils (masoor dal)
- 3 cups Water
- 2 tablespoons Ghee (or vegetable oil for vegan option)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 3 whole Cardamom pods
- 1 2-inch piece Cinnamon stick
- 4 whole Cloves
- 1 whole Bay leaf
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 whole Green chili, finely chopped (optional)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the basmati rice and red lentils under cold water until the water runs clear. Drain and set aside.
Heat the ghee (or vegetable oil) in a large pot over medium heat.
Add the cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until golden and translucent.
Stir in the minced garlic, ginger, and green chili (if using) and sauté for another 1-2 minutes.
Add the turmeric powder and mix well.
Stir in the rinsed rice and lentils. Sauté for 2-3 minutes, ensuring the mixture is well coated with the spices.
Add 3 cups of water and salt. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes or until the rice and lentils are tender and the liquid is fully absorbed.
Turn off the heat and let the pilaf rest, covered, for 5 minutes.
Fluff the pilaf gently with a fork, garnish with fresh chopped cilantro, and serve warm.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 8.0 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
