Golden Coconut & Lentil Breakfast Pulao Recipe

About this recipe

Golden Coconut & Lentil Breakfast Pulao is a delightful Indian breakfast dish that combines the creamy richness of coconut milk with the earthy flavors of lentils and fragrant spices. This wholesome and balanced dish is perfect for a family meal, providing a comforting start to the day. The pulao is lightly spiced to cater to a medium spice preference, making it flavorful yet gentle on the palate. Packed with protein from lentils and infused with aromatic spices, this pulao is cooked to perfection with basmati rice for a fluffy and fragrant texture. It’s a nourishing and satisfying way to begin your morning, with balanced macros ideal for body maintenance.

Ingredients

• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• 200Ml Kara Coconut Milk Classic (200ml)
• 500 g Onion
• medium Chilli Green Long
• 300 g Ginger Paste
• 200 ml Ghee
• 100 g Garlic
• 100 g Coriander Leaves
• 100 g Dalchini (Cassia )
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice and yellow lentils thoroughly and soak them separately for 20 minutes. Drain and set aside.
2. 2. Heat ghee in a deep pan over medium heat. Add cumin seeds, cinnamon stick, and cloves, and sauté until aromatic.
3. 3. Add the sliced onions and sauté until golden brown. Stir in the ginger paste, green chili, and turmeric powder, and cook for 1-2 minutes.
4. 4. Add the chopped tomato and cook until it softens. Mix in the drained yellow lentils and sauté for 2-3 minutes.
5. 5. Add the soaked basmati rice to the pan and stir gently to combine. Pour in the coconut milk and enough water to cover the rice and lentils by about 1/2 inch.
6. 6. Season with salt, cover the pan with a lid, and let it cook on low heat for 15-20 minutes, or until the rice and lentils are tender and the liquid is absorbed.
7. 7. Once cooked, sprinkle garam masala and chopped coriander leaves on top. Fluff the pulao gently with a fork to mix evenly.
8. 8. Serve hot, garnished with additional coriander leaves if desired.