One Pot Lentils & Rice Bowl
  • 1 tbsp ghee or butter plus additional for drizzling on top
  • ½ tsp cumin seeds
  • 4-5 green chilies, chopped ( this made it spicy so if you want less spicy, I suggest adding only 2-3)
  • 2 medium sized red onions, thinly sliced in half moon shape
  • 1 tsp ginger paste
  • 2 potatoes medium sized, chopped in cubes
  • ¾ cup fresh/frozen green peas
  • 1 tsp turmeric
  • 1 cup cauliflower, chopped in big-medium size
  • 1.5 cups basmati rice, cleaned in water and rinsed
  • 1 cup moong dal (split green gram with skin removed. You can find these easily in all major grocery stores or in Asian stores)
  • Salt to taste
  • ½ tsp garam masala (optional, this turned out pretty spicy so I left it out but if you want you can always add some)
Cucumber Yogurt
  • ½ cucumber, washed and grated (you can peel the skin or leave it on. It's upto your preference)
  • 1 cup yogurt (I used 2% fat)
  • Salt to taste
  • 1-2 green chilies, chopped
  • 2-3 garlic cloves, grated or minced
  • 1-2 tsp chaat masala or 1 tsp roasted cumin seed powder (you can simply roast cumin seeds and grind them. It is wonderful when added in yogurt, on vegetables)
  1. In a pressure cooker or pot, add ghee. Once hot, add cumin seeds and let them splutter. To it add onions, green chili and ginger paste and saute on med-low flame for around 5 mins. Now add potatoes & green peas and saute for another 2-3 mins and add cauliflower & turmeric and stir around. Step by step sauteing helps in making sure each vegetable is nicely infused with the flavors of the spices.
  2. Now add 1 cup cauliflower and saute for another 1-2 mins. Add cleaned & rinsed rice, lentils along with 5 cups water and salt to taste. Stir it around. Taste and adjust salt.
  3. If cooking in a pot, bring it to a boil and cover and let it simmer on med-low while keeping an eye and stirring it occasionaly so it doesn't stick. You might need to add more water if you feel the lentils & rice are not cooked yet and still has a bite.
  4. If cooking in pressure cooker, cover the lid and cook on med heat and let it blow whistle 2-3 times. Let it release all the steam before opening the lid.
  5. Serve with chilled cucumber yogurt and store bought papadams if you wish.
  6. For cucumber yogurt, simply mix all the ingredients & taste and adjust salt & chaat masala or cumin powder to taste.
The leftovers stay good for few days when kept in a covered container and make for a great lunch box meal.
Recipe by Naive Cook Cooks at