Mung Dal Pulao

Mung Dal Pulao

Moong Dal Pulao
(Both moong dal-- with the skin split (green )& (yellow )without skin)


  • 3 tbsp ghee / oil for vegan option
  • 1/2 cup raw rice
  • 1/3 cup green(slit) moong dal (little less than 1/3)
  • 1/4 cup moong dal (yellow)
  • 1 tbsp channa dal
  • 1/2 tsp whole cumin
  • Salt to taste
  • Pinch of asafoetida
  • 1/4 tsp turmeric powder
  • 1 medium size onion chopped
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped green chillies
  • 3-4 curry leaves chopped fine
  • 1-2 tbsp of green peas
  • 1 1/2 cups water


  • Wash all the dals and rice well together and soak it for 30 minutes
  • Take a pressure cooker ,place on the flame then add the ghee to the cooker 
  • When the ghee becomes warm add the whole cumin and the asafoetida
  • As the cumin starts spluttering add the chopped garlic and ginger and stir fry for a minute or so
  • Now add the chopped onion and stir fry till translucent
  • Then add the chopped green chillies and chopped curry patta leaves
  • Stir fry for 30-40 seconds, then add the salt to taste and the turmeric powder
  • Stir fry for 30-40 seconds
  • Drain the water from the soaked dal and rice
  • Then add the rice and dals to the cooker and stir fry for 1 minute or so
  • Add the peas and stir fry for few seconds
  • Lastly add the water mix well ,can check for salt at this stage .
  • Close the lid of the cooker and cook for 1 whistle ,switch of the flame .
  • Let the pressure cooker open naturally .
  • Remove the lid and puff up the rice with a spoon .
  • Done
  • Can serve with any vegetable or kadi or raita

  • Note : on opening cooker if you feel rice should be softer ,then sprinkle a little water on the rice ,put back the lid of the pressure cooker and cook till it catches, immediately switch of flame and let the cooker open naturally.

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