Rice and Lentil Pilaf Indian Style
Experience the comforting warmth of authentic Indian flavors with this Rice and Lentil Pilaf Indian Style. This fragrant one-pot dish combines fluffy basmati rice and protein-rich split yellow or red lentils, infused with aromatic spices like cumin, cinnamon, and cloves. Golden caramelized onions, fresh ginger, and a hint of green chili add depth and a subtle kick, while a touch of turmeric lends its vibrant color. Ghee brings a luscious richness, ensuring each bite is perfectly satisfying. Ready in just 45 minutes, this wholesome and flavorful pilaf is ideal as a standalone vegetarian meal or a delightful accompaniment to curries and raita. Don't forget the cilantro garnish for that final burst of freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split yellow lentils (moong dal) or red lentils (masoor dal)
- 3 cups Water
- 2 tablespoons Ghee or cooking oil
- 1 teaspoon Cumin seeds
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 1 piece Bay leaf
- 1 medium Onion, thinly sliced
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 piece Green chili, slit (optional)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the basmati rice and lentils under cold water until the water runs clear. Drain and set aside.
In a medium-sized pot, heat the ghee or cooking oil over medium heat.
Add the cumin seeds, cinnamon stick, cloves, and bay leaf. Stir until the spices are fragrant, about 30 seconds.
Add the sliced onion to the pot and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and green chili if using. Cook for another 1-2 minutes, ensuring they don't burn.
Add the rinsed lentils to the pot and stir well. Cook for 2 minutes to lightly toast the lentils.
Mix in the turmeric powder and salt, followed by the rinsed basmati rice. Stir gently to coat the rice and lentils evenly in the spices.
Pour in the water and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes, or until the rice and lentils are cooked and the water is fully absorbed.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, garnish with fresh chopped cilantro, and serve hot.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1808 mg | 38% | |
*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.
