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Masoor Dal Pulao (Lentil Pulao)


Masoor Dal Pulao (Lentil Pulao)

  • Duration: 20 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

It is important to remember that this is not khichdi but a pulao, so the rice and dal need to remain fluffy and non-sticky.

Trivia Tadka

Masoor Dal Pulao is a distinctly Bengali dish that is served during the main course. It is simple to prepare and goes well with any side-dish. This Pulao is prepared using a combination of spices, rice and dal, and can be served with pickles, papad and raita.


  • Rice, soaked in water for 15 minutes (2 cups)
  • Red lentil (sabut masoor), soaked in water for 15 minutes (1 cup)
  • Onion, finely chopped (2)
  • Tomato, finely chopped (1)
  • Black cardamom (badi elachi) (3)
  • Garlic (lahsun), minced (2 cloves)
  • Cloves (laung) (3)
  • MTR Haldi Turmeric Powder (a pinch)
  • Ginger (adrak), grated (1-inch)
  • Green chillies (hari mirch), chopped (2)
  • MTR Garam Masala (1 tsp)
  • Salt (to taste )
  • Coconut milk (2½ cups)
  • Chopped vegetables (1 cup)
  • Desi ghee (3 tbsp)
  • Sugar (¼ tsp)
  • Onion, finely chopped and caramelised (1)

For tempering

  • Cumin seeds (jeera) (½ tsp)
  • MTR Garam Masala (½ tsp)
  • Bay leaves (tejpatta) (1)


  • Boil the rice till half-done and drain out the starch. Keep aside.
  • In a pan, heat ghee and sauté the bay leaf, laung, jeera, badi elaichi, garlic, chillies, ginger, onion and salt in it. 
  • When the onions have turned translucent, toss in the vegetables along with the MTR Garam Masala, the MTR Haldi/Turmeric Powder and tomato. Keep sautéing for a few minutes, or till the tomato has turned pulpy. 
  • Next, add the dal to the mix. Keep stirring well and sautéing till the mix has begun to let off a heady aroma.
  • Now, pour in the coconut milk and combine well. If required, add in some water. 
  • Cover and let it keep cooking for 10 more minutes. Then, add in the half-done rice, salt, sugar and browned onions.
  • Switch off the flame. 
  • When done, mix in 2 to 3 tbsp of desi ghee, garnish with caramelised onions and serve hot.

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