Vegetable and Lentil Pulao

Vegetable and Lentil Pulao

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
वेजिटेबल एण्ड लेन्टिल पुलाव - हिन्दी में पढ़ें (Vegetable and Lentil Pulao in Hindi) 
વેજીટેબલ ઍન્ડ લૅન્ટીલ પુલાવ - ગુજરાતી માં વાંચો (Vegetable and Lentil Pulao in Gujarati) 

Added to 186 cookbooks   This recipe has been viewed 41295 times

A concoction of rice, dal, mixed veggies, saffron and fried onions, is layered with a rich gravy made with onion paste, and baked in an oven. This is a relatively easy-to-make main course, but the effect is grand because baking creates a ‘dum’ effect in the vegetable and lentil pulao.

Add your private note

Vegetable and Lentil Pulao recipe - How to make Vegetable and Lentil Pulao

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Baking Time:  20 to 25 minutes   Baking Temperature:  180ºC (360ºF)   Total Time:     6Makes 6 servings
Show me for servings


For The Rice-dal Mixture
1 1/4 cups rice (chawal) soaked for 30 minutes and drained
3/4 cup toovar (arhar) dal
1/2 cup thinly sliced deep-fried onions
3/4 cup chopped and boiled mixed vegetables (french beans , carrots and green peas)
2 pinches saffron (kesar) strands dissolved in 2 tsp of milk
salt to taste

For The Curry
2 tbsp ghee
1 cup whisked fresh curds (dahi)
1 tsp sugar
salt to taste

To Be Ground Into A Smooth Onion Paste (using A Little Water)
1/2 cup roughly chopped onions
2 tbsp grated fresh coconut
4 whole dry kashmiri red chillies , broken into pieces
25 mm (1”) piece ginger (adrak)
4 garlic (lehsun) cloves
1 tbsp poppy seeds (khus-khus)
2 cardamoms
2 tsp coriander (dhania) seeds
1 tsp roasted cumin seeds (jeera)

Other Ingredients
2 tsp ghee for greasing
2 tbsp milk
1/2 cup deep-fried onions

For Serving
fresh curd

For the rice-dal mixture

    For the rice-dal mixture
  1. Boil the rice. Each grain of the cooked rice should be separate. Drain and keep aside.
  2. Combine the dal and 1½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 to 15 minutes or till the dal is cooked. Keep aside.
  3. Combine the rice, dal, mixed vegetables, fried onions, saffron-milk mixture and salt in a bowl and mix well.
  4. Divide the rice-dal mixture into 2 equal portions and keep aside.

For the curry

    For the curry
  1. Heat the ghee in a broad non-stick pan, add the prepared onion paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  2. Remove from the flame, add the curds, sugar and salt and mix well. Keep aside.

How to proceed

    How to proceed
  1. Grease a microwave safe baking bowl with ghee, put 1 portion of the rice-dal mixture and spread it evenly using the back of a spoon.
  2. Pour the prepared curry and spread it evenly.
  3. Finally put all the remaining rice-dal mixture and spread it evenly.
  4. Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
  5. Just before serving, turn upside down on a big serving plate.
  6. Serve immediately with fresh curds.

RECIPE SOURCE : Desi KhanaBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced

View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer


Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Vegetable and Lentil Pulao
 on 12 Mar 15 04:30 PM

The vegetables in this recipe have a nice crunchy texture , the dal and rice is just cooked perfect.A lovely,tangy curd mixture, makes the pulao more tasty.