Imagine a dish that combines the hearty nutrition of red lentils with the delicate perfection of basmati rice, creating a symphony of flavors that will transport your taste buds straight to the vibrant streets of India. This Red Lentil Pulav is not just a meal; it's a culinary journey that promises to be both comforting and exciting, perfect for those seeking a quick, nutritious, and absolutely delicious dinner option that will impress your family and friends.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1 cup basmati rice
- 1 onion, sliced
- 2 cups vegetable broth
- 1 teaspoon cumin seeds
- 1 bay leaf
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by rinsing the basmati rice under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Soak the rice in water for about 20 minutes, then drain and set aside.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once hot, add the cumin seeds and bay leaf. Sauté for about 30 seconds until the cumin seeds become fragrant and start to sizzle.
- Add the sliced onion to the pot and sauté until it turns golden brown, stirring occasionally. This should take about 5-7 minutes. The caramelization of the onions adds depth of flavor to the pulav.
- Once the onions are golden, add the red lentils to the pot and stir well to combine. Cook for about 2 minutes, allowing the lentils to absorb the flavors of the onions and spices.
- Next, add the drained basmati rice to the pot and gently mix it with the lentils and onions, being careful not to break the rice grains. Sauté for another 2 minutes to toast the rice slightly.
- Pour in the vegetable broth and add salt to taste. Stir everything together gently, ensuring that the rice and lentils are evenly distributed in the liquid.
- Increase the heat to 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 about 20 minutes, or until the rice and lentils are cooked and have absorbed all the liquid.
- After 20 minutes, turn off the heat and let the pulav sit covered for an additional 5 minutes. This resting period allows the flavors to meld and the rice to become fluffy.
- Remove the lid and gently fluff the pulav with a fork. Be careful not to stir too vigorously to avoid breaking the rice grains.
- Garnish the red lentil pulav with fresh coriander leaves before serving. This adds a burst of color and freshness to the dish.
- Serve the red lentil pulav hot, accompanied by your choice of raita or a side salad for a complete meal.
Tips
- Rinse Your Rice Thoroughly: Take time to rinse the basmati rice until the water runs clear. This crucial step removes excess starch and ensures your pulav is fluffy, not sticky.
- Don't Rush the Onions: Allow your onions to caramelize slowly. The golden-brown color develops deep, rich flavors that are essential to an authentic pulav.
- Toast the Ingredients: Lightly toasting the rice and lentils before adding liquid helps enhance their nutty flavors and improves the overall texture of the dish.
- Use the Right Liquid Ratio: Vegetable broth adds more flavor than water, but be precise with your measurements to achieve the perfect consistency.
- Let It Rest: The 5-minute resting period after cooking is crucial. It allows the rice to absorb any remaining moisture and become perfectly fluffy.
- Garnish Generously: Fresh coriander isn't just a garnish; it adds a burst of freshness that elevates the entire dish.Pro tip: This pulav is incredibly versatile. Feel free to add vegetables like peas or carrots for extra nutrition, or experiment with different spices to make it your own!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 18g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
