Rinse and Soak:
Rinse the basmati rice and masoor dal under cold water until the water runs clear. Soak both for 20-30 minutes, then drain.
Cooking:
In a pot, heat oil and add cumin seeds and bay leaf. Let them splutter.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, and sauté for another minute.
Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft.
Combine:
Add soaked masoor dal, potatoes and basmati rice. Stir to coat everything with the spices.
Pour in water and bring to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 15-20 minutes or until the rice and dal are cooked. OR pressure cook up to 2 whistles.
Finishing Touch:
Once cooked, fluff the pulao with a fork. Sprinkle garam masala and garnish with fresh cilantro.
Serve:
Serve hot with vegan yogurt or a side salad.

Flavor: Masoor Dal Pulao has a delightful blend of spices, with earthy and nutty notes from the lentils and rice.
Texture: The pulao is fluffy with a slight bite from the lentils, making it hearty and satisfying.
Heat: The spice level can be adjusted based on the number of green chilies used.

Enjoy your delicious and nutritious Masoor Dal Pulao!

Masoor dal Pulav