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Irani Pulao with bellpeppers

Masoor Daal Pulao

Recipe by Chitra Ahluwalia Pal of New York, US

Rice Pulao with Massor Daal and Bellpeppers side dish

Ingredients vegetarian 2 servings

    For Pulao:

    • 2 cups of Rice
    • 3/4 cup of Whole Masoor daal
    • 1 tsp of Cumin (jeera)
    • Salt & black pepper to taste
    • 1 tsp of red chili powder

    For Sauce:

    • 1 yellow and 1 green bell pepper chopped roughly in size
    • 2 tsp of vinegar
    • 2 tsp of hot sauce
    • Vegetable/Canola/Olive oil (except mustard oil)
    • Water


    For Pulao:

    1. Soak Rice and Daal for 30 minutes before you make pulao
    2. In non stick skillet add 2 tsp of any oil (you use for cooking) on med heat 
    3. Add Cumin/Zeera seeds
    4. When Cumin seeds splutter add salt and red chili powder
    5. Now add soaked rice and masoor daal without water.
    6. Stir for 2-3 minutes and now add 1 ½ cups of water
    7. Pulao will be ready in 10-15 minutes

    For Sauce

    1. In another non stick skillet, add ½ tsp of oil.
    2. Add chopped bell peppers.
    3. Now let them cook 5-10 minutes till they turn little pink brown on low heat.
    4. Now add ¼ cup of water and let it cook for 5 minutes.
    5. After they are cooked keep them aside and add salt and pepper to taste and let it sit till pulao is ready.
    6. Now add hot sauce and vinegar to them and stir it so that each bell pepper is coated with Sauce.

    Serve in individual serving dish and garnish Pulao with sides of bell peppers with sauce drizzled on top and enjoy.