Cilantro Mint Pulao with Kwati Daal
60 minutes
Indian / Indian Fusion
Cilantro Mint Pulao with Kwati Daal brings together vibrant, herb-infused Royal® Basmati Rice and a rich, smoke-kissed medley of lentils and beans for a wholesome and deeply flavorful dish. The rice is blended with fresh cilantro, mint, and warm spices for a fragrant, verdant base, while the Kwati Daal layers seven different lentils and legumes into a hearty, slow-simmered curry finished with a traditional coal-smoking technique. Together, they make for a comforting yet vibrant meal perfect for special occasions or a soulful weeknight dinner.
Ingredients
Cilantro Mint Pulao:
- 1 cup basmati rice
- 1 bunch cilantro with tender stems
- 7-8 mint leaves
- 3 green chilies
- 1 inch ginger
- 3 cloves garlic , optional
- 2 tbsp fresh coconut
- 2 1/2 tbsp ghee
- 1 tsp cumin seeds
- 2 dried red chilies
- 2 green cardamoms
- 2-3 cloves
- 1 small cinnamon sticks
- 10-12 cashews , roughly broken
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- Salt, to taste
Smoked Kwati Daal:
Lentils & Beans:
- 1/4 cup moth daal (dew gram, turkish gram or moth beans) , sprouted or use normal
- 1/4 cup whole moong beans , sprouted, or use normal
- 1/4 cup kala chana (brown chickpeas) , sprouted or use normal
- 1/4 cup whole kaali urad daal (black gram lentils)
- 1/4 cup chickpeas (garbanzo beans)
- 1/4 cup rajma (kidney beans)
- 1/4 cup lobia (black eyed peas)
- 2 tbsp dried white peas (vatana)
- 2 tbsp green vatana (dried whole green peas)
Pressure Cooking;
- 1 small onions , finely chopped
- 2 small tomatoes , finely chopped
- 1/2 tsp turmeric powder
- Salt , to taste
- 3 cups water
Tadka:
- 3 tbsp ghee , or oil
- 1 1/2 tsp cumin seeds
- 1 inch cinnamon sticks
- 2 dried red chilies
- 1/4 cup onions , finely chopped
- 2 tsp ginger garlic green chili paste
- 1 tbsp tomato paste
- 1/4 tsp turmeric powder
- 1 – 1 1/2 tsp red chili powder
- 2 tsp coriander powder
- 1 1/2 tsp kasoori methi
- 1/2 tsp garam masala
- Salt, to taste
- Lemon juice, to taste
For Smoking:
- 1 coal
- 1/4 tsp ghee
Preparation
Cilantro Mint Pulao:
- Cook the basmati rice. Drain well and spread the rice out on a large tray or plate. Let it cool completely so the excess moisture evaporates and the grains remain separate.
- Bring a pot of water to a boil. Add the cilantro and mint and blanch for just 30 seconds. Immediately transfer them into a bowl of ice-cold water. This stops the cooking and helps retain that vibrant green color.
- Drain the herbs very well. Add the cilantro and mint to a blender along with the green chilies, ginger, garlic, and fresh coconut. Blend into a fine paste. There is no need to add water, as the blanched herbs already contain enough moisture.
- Heat the ghee in a wide pan. Add the cumin seeds, dried red chilies, green cardamom, cloves, cinnamon, and cashews. Sauté until fragrant and the cashews are lightly golden.
- Add the cilantro-mint paste along with the turmeric powder. Sauté over medium heat for about 1 minute only. Do not overcook the paste, or you will lose that fresh green color.
- Add the cooled basmati rice and season with salt and garam masala. Using a wide spatula, gently fold everything together so the rice is evenly coated without breaking the long basmati grains.
- Your Cilantro Mint Pulao is ready!
Kwaati Daal:
- Wash and soak all the unsprouted lentils i.e. whole kaali urad daal , chickpeas, dried white peas, rajma, lobia, and green vatana for at least 12 hours, ideally overnight. Drain the lentils after soaking.
- In a pressure cooker, add the soaked lentils, your sprouted lentils, onions, tomatoes, salt, turmeric, and 3 cups water. Put the lid on and cook for 5-6 whistles on medium heat, but do the first whistle on high.
Sprouting is completely optional. If using unsprouted lentils and beans, wash and soak them overnight. - In a medium pan, add ghee, cumin seeds, cinnamon stick, and dried red chilies. Sauté the spices for a minute. When they starts to crackle, add in your onions and ginger-green chili-garlic paste. Saute on medium flame until the onions turn translucent.
- Now, add in tomato paste, turmeric powder, red chili powder, coriander powder and 1/4 cup water. Sauté well until the masala is cooked and the ghee begins to separate.
- Add the cooked daal along with its cooking liquid. Add kasoori methi and garam masala, adjust the seasonings, and simmer everything together on medium flame for 8 to 10 minutes, adding a little water only if needed for the consistency. Finish with a squeeze of lemon.
- Now, heat the coal on a stove or the grill using tongs. Once hot, place it in a small foil bowl over the dal. Drizzle some ghee on top of the coal and quickly place a lid over the dal. Let it sit for 4-5 minutes and then carefully remove the foil bowl.
- Now, mix the dal and your smoke infused Kwati Daal is ready. Enjoy the Kwati with the Cilantro Mint Pulao.
