Gujarati Dal and Vegetable Pulao with Fresh Coriander
Fragrant basmati rice cooked with yellow lentils and mixed vegetables, subtly spiced and garnished with fresh coriander for a wholesome one-pot meal. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs basmati rice, toor dal (split pigeon peas), ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup basmati rice
- 1/2 cup toor dal (split pigeon peas)
- 1 cup, diced mixed vegetables (carrot, peas, beans)
- 1 tsp ginger paste
- 1, slit green chili
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp salt
- 3 cups water
- 2 tbsp ghee or oil
- 1/4 cup, chopped fresh coriander leaves
Instructions
- Step 1: Rinse 1 cup basmati rice and 1/2 cup toor dal separately under cold water until water runs clear. Drain and set aside.
- Step 2: Heat 2 tbsp ghee or oil in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until aromatic.
- Step 3: Add 1 tsp ginger paste and 1 slit green chili, sauté for 1 minute until fragrant.
- Step 4: Add 1 cup diced mixed vegetables and 1/2 tsp turmeric powder, sauté for 3-4 minutes until vegetables soften slightly.
- Step 5: Add the rinsed toor dal and rice along with 3 cups water and 1 tsp salt. Stir gently to combine and bring the mixture to a boil over high heat.
- Step 6: Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until rice and dal are fully cooked and water is absorbed.
- Step 7: Remove from heat and let it rest covered for 5 minutes. Fluff the pulao gently with a fork and garnish with 1/4 cup chopped fresh coriander leaves before serving.
Equipment for this recipe
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Frequently asked questions
How long does Gujarati Dal and Vegetable Pulao with Fresh Coriander take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gujarati Dal and Vegetable Pulao with Fresh Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.
Can I substitute ingredients in Gujarati Dal and Vegetable Pulao with Fresh Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gujarati Dal and Vegetable Pulao with Fresh Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gujarati Dal and Vegetable Pulao with Fresh Coriander vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
