Goan-style Akkha Masoor Pulav is a comforting one-pot meal made with whole masoor simmered in aromatic Goan spices, onions, tomatoes, and perfectly cooked rice. Lightly spiced yet full of earthy flavours, this homely pulav reflects everyday Goan kitchens where simple ingredients create soulful food. Best enjoyed with raita, pickle, or a squeeze of lime for that perfect balance.”
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Wash and keep aside the black masoor dal and basmati rice.
Heat oil in a pan and crackle cumin seeds, crushed coriander seeds, cinnamon stick, cloves, and black pepper corns.
Add asafoetida, sliced onion, and dried fenugreek leaves. Sauté for a minute.
Add sliced tomato and cook until it softens.
Mix turmeric powder, kashmiri red chilli powder, cumin coriander powder, salt, and kitchen king masala. Cook until the oil separates.
Add the dal, green chillies and rice to the pan and mix well.
Add kokam pieces, coconut milk, and water. Mix thoroughly and allow the mixture to boil.
Cover and simmer on low flame for 8-10 minutes.
Let the pulav rest for 5-10 minutes before serving hot with freshly fried fish and solkadhi.
Ensure the dal and rice are washed thoroughly to remove excess starch and impurities.
Adjust the spice levels according to your taste preferences.
Use fresh kokam for an authentic Goan flavor.
Let the pulav rest after cooking to enhance the flavors.
Can I use regular rice instead of basmati rice?
Yes, you can use regular rice, but basmati rice adds a distinct aroma and flavor to the dish.
What can I substitute for kokam?
If kokam is unavailable, you can use tamarind pulp as a substitute, though the flavor will differ slightly.
Can I make this dish vegan?
Yes, this dish is already vegan as it uses coconut milk and no animal products.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I add vegetables to this pulav?
Yes, you can add vegetables like peas, carrots, or beans to make the dish more nutritious.
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