Moong Dal Pulao (Green Gram Rice)
This isn’t just any old rice dish. Moong dal pulao (Green gram rice) is the superhero of the culinary world – it’s quick, it’s easy, and it’s packed with protein. It’s the kind of meal that’ll make you feel like you’ve got your life together, even if you’re eating it straight out of the pot (no judgment here, we’ve all been there!).
What’s the Buzz About Moong Dal Pulao (Green Gram Rice)?
Before we dive into the recipe, let’s take a moment to appreciate the humble moong dal. These little green powerhouses are the Clark Kent of the legume world – unassuming at first glance, but hiding some serious superpowers.
Whether you call it moong dal, mung daal, or even dal mung, these green gram legumes are nutritional dynamos. They’re packed with protein, fiber, and enough good vibes to make you feel like you’re walking on sunshine. Plus, they cook faster than you can say “What’s for dinner?” – making them perfect for those nights when you’re so hungry you could eat your own arm.
Let’s Get Cooking: Moong Dal Pulao Recipe
Alright, let’s roll up our sleeves and get cooking! Here’s what you’ll need to create this bowl of deliciousness:
Ingredients:
- 2 cups basmati rice (because life’s too short for mediocre rice)
- 1 cup whole green moong dal (don’t use the split version)
- 5 tablespoons oil (go on, be generous)
- 3 tablespoons ghee (to make it vegan, leave this out)
- 2 onions, finely chopped (tear-free chopping not guaranteed ;))
- 1 large or 2 med sized tomatoes, chopped (the juicier, the better)
- 6 green chilies, slit (adjust according to your spice tolerance)
- A handful of mixed vegetables (carrots, peas, beans – whatever floats your boat)
- 1 cup thick coconut milk (first extract if you are making it yourself or just use a cup of store bought coconut milk)
- Spice mix (slightly smashed): 10 cloves, 6 green cardamom pods, 1 inch cinnamon stick
- Masala mix (coarsely ground in a mixer grinder) – 1.5 tablespoon ginger-garlic paste, 2 green chillies, 1 tsp fennel seeds
- Salt to taste (because nobody likes bland food)
- Fresh coriander leaves for garnish (it’s not just pretty, it’s tasty too!)
Moong Dal Pulao (Green Gram Rice)
Course: Lunch, DinnerCuisine: IndianDifficulty: Medium4
servings30
minutes20
minutes50
minutesThis one-pot wonder combines fragrant basmati rice with protein-packed green gram (mung daal) and aromatic spices. Learn how to make this quick, vegetarian-friendly Indian dish that’s perfect for busy weeknights or meal prep. Moong Dal Pulao (Green Gram Rice) is packed with protein, fiber and essential nutrients, this simple veg pulao will become your new favourite comfort food.
Ingredients
- Spice Mix (slightly smashed using a mortar and pestle)
10 cloves
6 green cardamom pods
1 inch cinnamon stick
- Masala Mix (coarsely ground in a mixer grinder without adding water)
1.5 tablespoon ginger-garlic paste
2 green chillies
1 tsp fennel seeds
- For the Main recipe
2 cups basmati rice
1 cup whole green moong dal (don’t use the split version)
5 tablespoons oil (go on, be generous)
3 tablespoons ghee (to make it vegan, leave this out)
2 onions, finely chopped
1 large or 2 med sized tomatoes
6 green chilies, whole
A handful of mixed vegetables (carrots, peas, beans etc)
1 cup thick coconut milk (first extract)
Salt to taste
Fresh coriander leaves for garnish
Directions
- First things first, soak 1 cup moong dal overnight. Use any cup of your choice; It’s not necessary to use the measurement cup. If you cant soak overnight, you can soak it for at least 30 mins before adding to the recipe. This is like giving them a spa treatment – they’ll thank you later with their fluffy, tender goodness.
- Rinse the moong dal until the water runs clear and set aside. Now soak 2 cups of basmati rice for 30 mins. You will need a couple of masala combos for this. Now it’s time to make the spice mix.
- In a mortar and pestle, add 10 cloves, 1 inch of cinnamon, and 6 cardamom pods. Gently pound the ingredients and set aside.
- On to the second masala combo, coarsely blend a mixture of 1 tsp fennel seeds, 2 green chillies, 1 inch ginger and 4 garlic cloves in a mixer grinder and set aside. We will need 1.5 tbsp of this for the recipe. And I am calling it the Masala mix.
- Heat the 3 tbsp ghee and 5 tbsp oil in a pressure cooker over medium flame. Add the pounded spices mix and let them dance in the hot oil until they start to sizzle and pop. It’ll smell like heaven, I promise!
- To that, add 1 tsp cumin seeds, 1 tsp fennel seeds and roast slightly.
- Toss in the 2 medium sized sliced onions with 6 whole green chillies and sauté until the onions turn transparent. This is your arm workout for the day – you’re welcome!
- Add 1.5 tbsp of masala mix that contains ginger, garlic, fennel seeds and green chilies. Stir for a minute until the raw smell disappears. Your kitchen should be smelling pretty amazing by now.
- Time for some veggies to go in. Take a handful of green peas (soaked). I used a store bought one that’s already moist and contains water so didn’t need to soak. Add a medium sized diced potato and a large carrot that’s cut into an inch sized in length chunks. (Watch the video to get a feel of the cut size and to see the recipe in action)
- Throw in the juicy tomatoes – take 1 large or 2 medium sized ones, dice and add them. Cook until they are soft and mushy. Add salt and give everything a good stir
- Add 1 tsp of turmeric powder and stir. Now, added the soaked 2 cups of basmati rice and 1 cup moong dal to the pot. Stir gently to coat them with all that spicy, oniony goodness.
- Pour in 1 cup thick coconut milk (first extract) and 3 cups of water. Yes, precision matters here – we’re aiming for fluffy pulao, not moong dal soup! 🙂 if you are pressed for time, canned coconut milk can work too!
- Check the seasoning again and add salt if required. Cover the pressure cooker and cook for 1 whistle over medium flame. If you cant soak the moong dal overnight, you may need 2 whistles for the lentils to cook properly.
- Once done, release the pressure naturally by letting it rest for 10 mins. This is the hardest part – resisting the urge to dig in immediately! 😃
- Finally, fluff it up with a fork or ladle, garnish with fresh coriander leaves, and serve hot.
Recipe Video
Serving Suggestions and Variations
Now, this green gram rice is a superstar on its own, but if you want to take it to the next level, here are some ideas:
- Serve it with a dollop of cool raita on the side. The contrast of temperatures and flavours will make your taste buds sing!
- For all you spice lovers out there, a fiery pickle on the side can really kick things up a notch.
- Want to make it a complete meal? A simple salad or some papadums on the side will do the trick.
And hey, don’t be afraid to experiment! This recipe is like a blank canvas – feel free to add your own artistic touch. The sky’s the limit!
Health Benefits: Because We’re All About That Balance
Listen up! This green gram rice isn’t just a treat for your taste buds – it’s got some serious health perks too:
- Protein Powerhouse: Thanks to the moong dal, this dish is packed with plant-based protein. Muscles, meet your new best friend!
- Fiber Fiesta: Both the rice and moong dal bring fiber to the party, keeping your digestion happy and your tummy satisfied.
- Vitamin Variety: The mixed veggies throw in a bunch of vitamins and minerals. It’s like a multivitamin, but way tastier!
- Energy Boost: The complex carbs in the rice provide sustained energy. Say goodbye to that mid-afternoon slump!
- Heart-Healthy: Moong dal is known to be good for your heart. It’s basically a hug for your cardiovascular system.
Storage and Leftover Love
Got leftovers? Lucky you! This moong dal pulao actually tastes even better the next day, as the flavours have had time to mingle and get to know each other better. Store it in an airtight container in the fridge, and it’ll be good for 2-3 days.
Pro tip: To reheat, sprinkle a little water over the pulao before microwaving. This brings back its fluffy texture and prevents it from drying out. It’s like a spa day for your leftovers!
Final Thoughts: Why Moong Dal Pulao Deserves a Spot in Your Recipe Rotation
There you have it, folks – the lowdown on moong dal pulao or green gram rice. It’s nutritious, delicious, and so versatile that it’ll never get old. Plus, it’s a one-pot wonder that’ll save you from a sink full of dishes. What’s not to love?
So, the next time you’re scratching your head wondering what to cook, give this green gram rice a whirl. It might just become your new go-to meal. And who knows? You might even impress yourself with your culinary skills!
Remember, cooking is all about having fun and nourishing yourself and your loved ones. So don’t stress if your pulao doesn’t look Instagram-perfect. As long as it tastes good and fills your belly, you’re doing it right!
P.S. Don’t forget to check out our other pulao or rice recipes like Coriander Rice , South Indian Lemon Rice, Coconut Milk Rice and Pudina Rice (mint rice) for more rice-based deliciousness!
Now, go forth and conquer that kitchen! And if anyone asks, tell them a little birdie (or should I say, a little moong dal) told you the secret to awesome pulao. Happy cooking!
