A fragrant one-pot rice dish featuring long-grain basmati rice, sweet green peas, and a symphony of whole spices. This classic North Indian comfort food is simple to prepare, making it a perfect choice for a wholesome weekday lunch or a delightful dinner. Each grain of rice is separate, fluffy, and infused with aromatic flavors.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Aromatic Matar Pulao with creamy Dal Fry - a protein-packed, soul-satisfying combo that hits the spot!
This north_indian dish is perfect for dinner. With 619.27 calories and 18.78g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
1 tsp Ginger Garlic Paste
1 whole Green Chili (slit lengthwise, optional)
3 cup Water (or vegetable broth)
1.5 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice (30 minutes passive time)
Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Temper Spices & Sauté Aromatics (5 minutes)
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
3
Sauté Peas and Rice (3 minutes)
Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Pulao (15-18 minutes)
Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
5
Rest, Fluff, and Serve (10 minutes passive time)
Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.
4
Serving size: 1 cup
247cal
11gprotein
36gcarbs
8gfat
Ingredients
1 cup Toor Dal (also known as split pigeon peas)
3 cup Water (for pressure cooking)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (adjust to taste)
2 pcs Dried Red Chili (for tempering)
0.25 tsp Asafoetida (also known as Hing)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (optional, for garnish)
Instructions
1
Prepare the Dal
Rinse the toor dal under cool running water until the water runs clear.
Soak the rinsed dal in 2 cups of water for at least 30 minutes. This step is crucial for even cooking and a creamy texture.
After soaking, drain the water completely.
2
Pressure Cook the Dal
Transfer the drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and salt.
Secure the lid and cook on medium-high heat for 3-4 whistles (approximately 15 minutes).
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture.
3
Prepare the Masala Base
In a separate pan (kadai), heat 1 tbsp of ghee over medium heat.
Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
