How to make Lentil and Bulgur Pilaf - Healthy and tasty pulao – simply irresistible

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split red lentils (masoor dal), Bulgur wheat

Cuisine : Fusion

Course : Rice

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Lentil and Bulgur Pilaf Recipe Card

Lentil and Bulgur Pilaf

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Rice recipes like Citrusy Babycorn Rice, Achari Aloo Ki Tahiri, Keema Pulao, Til Bhaat.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Lentil and Bulgur Pilaf Recipe

  • Split red lentils (masoor dal) soaked and drained 1/2 cup

  • Bulgur wheat soaked and drained 1 1/2 cups

  • Extra virgin olive oil 1 tablespoon

  • Onion finely chopped 1 medium

  • Bay leaf 1

  • Vegetable stock 3 1/2 cups

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • All spice powder 1/2 teaspoon

  • Lemon 1/2


Step 1

Heat extra virgin olive oil in a non-stick pan, add onion and bay leaf and sauté till translucent.

Step 2

Add red lentils and 1 cup vegetable stock and mix well. Cook till lentils are half done.

Step 3

Add bulgur wheat and mix well. Add the remaining vegetable stock, salt, crushed peppercorns and all spice powder and mix well. Cover and cook for 5-7 minutes.

Step 4

Grate rind of ½ lemon.

Step 5

Add lemon rind and lemon juice to the pilaf and mix well. Cover and cook on low heat till the pilaf is done.

Step 6

Transfer the pilaf onto a serving plate and serve hot.