Telugu-style Moong Dal Pulao

Ingredients

Telugu-style Moong Dal Pulao is a variation of the Afghan dish Maash Pulao. While the original Maash Pulao uses a combination of lentils and meat, the Telugu adaptation focuses solely on lentils. The Telugu version also incorporates Telugu spices and flavors, such as curry leaves, mustard seeds, and tamarind, to create a unique taste profile that is distinct from the original dish. We alse have the original recipe for Maash pulao, so you can check it out.

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1/2 cup (100g) split yellow lentils (moong dal) 1/2 cup (100g) split yellow lentils (moong dal)
• 2 tablespoons ghee or oil 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tomato, chopped 1 tomato, chopped
• 2 cups (470ml) water 2 cups (470ml) water
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice and moong dal under cold water until the water runs clear. Soak them in water for 30 minutes, then drain.
2. 2.
   Heat ghee or oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add sliced onions and green chilies. Sauté until the onions turn golden brown.
3. 3.
   Add ginger-garlic paste and sauté for a minute until fragrant.
4. 4.
   Add turmeric powder, red chili powder, and garam masala. Stir well to combine.
5. 5.
   Add chopped tomatoes and cook until they soften.
6. 6.
   Add the soaked and drained basmati rice and moong dal to the pan. Mix well to coat the rice and lentils with the spices.
7. 7.
   Pour in water and season with salt. Bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes or until the rice and lentils are cooked and the water is absorbed.
9. 9.
   Remove from heat and let it rest for 5 minutes. Fluff the pulao gently with a fork.
10. 10.
    Garnish with fresh coriander leaves and serve hot with lemon wedges.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This will help achieve fluffy and separate grains in the pulao.
• Split yellow lentils (moong dal) — Soak the lentils for at least 30 minutes to ensure even cooking and a creamy texture in the pulao.

Tips & Tricks

• For a richer flavor, you can add a pinch of saffron strands soaked in warm milk to the pulao before cooking.
• Customize the spice level by adjusting the amount of red chili powder and green chilies according to your preference.
• Serve the pulao with a side of raita (yogurt sauce) or pickle for added taste and freshness.
• Leftover pulao can be refrigerated and enjoyed the next day. Reheat it in a pan with a little water to restore its moisture.

Serving advice

Serve Telugu-style Moong Dal Pulao hot as a main course dish. Accompany it with a side of raita, pickle, or papad for a complete and satisfying meal.

Presentation advice

Garnish the pulao with a sprinkle of fried onions and a few strands of saffron to enhance its visual appeal. Serve it in a decorative serving dish to make it more inviting.