Biryani Flavoured Indian Brown Lentil Stew with Vegetable Pilaf


A dish inspired by Veg Biryani, keeping in mind the visual appeal and nutritional value of the dish. I added Saboot masoor to the biryani gravy to increase the protein value of the dish and instead of cooking the vegetables in gravy, i added it to the rice which not only helps increasing the visual appeal but also maintains the nutrition value of the veggies by not overcooking them. Paired with papad and served with Tomatoes and Cucumber to lighten up the dish. You can also use tomatoes instead of yogurt to make dal and then pair it with cucumber raita (Cucumber Yogurt) instead of Tomato-Cucumber Salad.


Yields: 4; Cooking Time: 30 min.

Ghee 2 Tbsp; Carrot medium 1; Cauliflower medium 1/2; Green Peas Handful; French Beans handful; Onions medium 2; Potato medium 1; Coriander Handful; Yogurt  1 cup; Rice 2 cups; Saboot Masoor (Whole Brown Lentils) 1 cup soaked overnight; Biryani Masala 1 Tbsp; Corriander-Cumin pwd 1 Tbsp; Red Chilli pwd 1/2 Tbsp; turmeric 1 tsp; hing (asafoetida) 1/2 tsp; Salt to taste; Oil 3 tbsp; Garlic 1/2 Tbsp; Ginger small 1 pc; Chillies medium 5.



Add Veggies, Rice, 1/4 tbsp Biryani Masala, 1 Tbsp Ghee to the 4 cups boiling water; Stir, Cover and simmer at low heat.


Add 1 Tbsp Ghee to 3 Tbsp Oil; Add Onions and Fry till Golden Brown while stirring.


Meanwhile Check if Rice is done; Add Ginger, Garlic, Green Chillies, Garam Masala 1/2 Tbsp, Red Chilli powder, Turmeric powder, Hing and stir.


Shred in a Potato with skin to increase the thickness of the dal, Add Masoor dal (preferably soaked overnight), Yogurt, Water around 500ml (more if dal not soaked).


Simmer till done; Then add Remaining Biryani Masala


Plate and Garnish with Coriander, Tomato-Cucumber Salad and papad.


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