This Cilantro Mint Pulao with Smoked Kwati Daal brings together two very different but beautifully complementary flavors in one wholesome platter. The pulao is fresh, fragrant, and vibrant with cilantro, a little mint, coconut, and whole spices, while the Kwati Daal is hearty, comforting, and finished with a subtle charcoal smoke that gives it incredible depth.
WATCH HOW TO MAKE CILANTRO MINT PULAO WITH SMOKED KWATI DAAL:
I love recipes like this because they feel familiar and comforting, yet still introduce you to something new. The bright green pulao keeps the platter fresh and aromatic, while the rich mixed lentil daal adds warmth and body. Served with a few Nepali-inspired accompaniments, it turns into such a satisfying complete meal.
The Secret to Vibrant Cilantro Mint Pulao:
The real secret to keeping the pulao beautifully green is in how the herbs are prepared.
I blanch one bunch of cilantro, along with a few mint leaves, for only 30 seconds and immediately transfer them into ice-cold water. This quickly stops the cooking and helps preserve that fresh green color.
The herbs are then blended with green chilies, ginger, fresh coconut, and optional garlic into a smooth paste. Since the cilantro already retains some moisture after blanching, there is usually no need to add water while blending.
Another important step is to cook the green paste very briefly. Once it goes into the ghee and whole spices, sauté it for only about a minute. Overcooking can dull both the fresh flavor and the vibrant color.
Serving the Platter:
I love serving the Cilantro Mint Pulao and Smoked Kwati Daal together as a complete platter. The fresh, aromatic rice balances the rich daal so well, and a few simple accompaniments add even more texture and brightness.
You can serve it with Nepali aloo chukauni, onion pickle, garlic chutney, crisp papad, or any fresh pickle or salad you enjoy.
The combination is colorful, comforting, and full of different textures in every bite.
Why I Like Cilantro Mint Pulao:
This Cilantro Mint Pulao with Smoked Kwati Daal is one of those combinations that feels comforting yet a little unexpected. The vibrant herb pulao, hearty mixed lentils, warm spices, and smoky finish all bring something different to the plate.
It is wholesome enough for an everyday meal but special enough to serve when you want to put together a more elevated Indian-inspired platter.
The best part is how beautifully the two dishes balance each other. The pulao is fresh and fragrant, the Kwati is deep and comforting, and together they make a meal that is full of color, texture, and flavor.
If you like this, please try my other recipes:
- Green Mango Papaya Rice Cups
- Banana Leaf Rice Parcels
- Crunchy Chinese Rice Bhel Cups
- Tandoor Paneer Rice Balls
This Cilantro Mint Pulao with Smoked Kwati Daal is a fresh take on a comforting meal, pairing aromatic herb-infused basmati rice with a hearty Nepalese lentil preparation. The smoky daal and vibrant pulao come together in a wholesome platter that feels both nourishing and special.
- 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
- 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)
- 1 small onions , finely chopped
- 2 small tomatoes , finely chopped
- 1/2 tsp turmeric powder
- salt , to taste
- 3 cups water
- 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
- 1 coal
- 1/4 tsp ghee
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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.
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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.
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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.
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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.
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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.
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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.
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Your Cilantro Mint Pulao is ready!
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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.
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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.
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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.
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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.
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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.
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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.
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Now, mix the dal and your smoke infused Kwati Daal is ready. Enjoy the Kwati with the Cilantro Mint Pulao.
Recipe Video
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