Simple recipe for Masoor Pulao

Masoor Pulao (Whole Brown Lentil Rice) is a flavorful and nutritious dish made with whole brown lentils, fragrant rice, and aromatic spices.

Here's a step-by-step recipe for preparing this dish:

Ingredients:

1 cup Khada Masoor (whole brown lentils)

2 cup rice (white, brown, or your choice)

1 large onion, chopped

1/4 tsp asafoetida (hing)

1-2 potatoes, chopped

2 tomatoes, chopped

1 tsp cumin seeds

1-2 bay leaf

1 small cinnamon stick

2-3 dry red chilli

1 tsp ginger-garlic paste

1 tsp garam masala

1/2 tsp turmeric powder

2 tbsp oil or ghee

Salt, to taste

4 cups water (for cooking rice and lentils)

Fresh coriander leaves (for garnishing)

Instructions:

Prepare the Masoor:

Wash and soak the whole masoor dal in water for at least 7-8 hours. After soaking, drain the water and set aside.

Cook the Lentils:

Wash and soak the whole masoor dal in water for at least 30 minutes. After soaking, drain the water.

In a pot, add the soaked masoor, 2 cups of water, and a pinch of salt. Bring it to a boil, then reduce the heat and cook until the masoor is soft but not mushy (about 20-25 minutes). Drain any excess water and set aside.

Prepare the Rice:

Wash and soak the rice in water for 20-30 minutes. Drain the water and keep aside.

Cook the Spices:

Heat oil or ghee in a large pot or pressure cooker. Add cumin seeds, Once they crackle, add chopped onions, bay leaf, cardamom, and cinnamon. Sauté until the onions turn golden brown.

Add asafoetida (hing), turmeric powder, ginger-garlic paste and cook for another minute until the raw smell goes away.

Add Tomatoes and Spices:

Add chopped potatoes and tomatoes. Cook until the tomatoes soften and the oil starts to separate from the masala.

Add salt to taste.

Combine Lentils and Rice:

Add the drained masoor and sauté for a couple of minutes to coat the lentils in the masala.

Add the drained rice and mix gently, ensuring the rice is well-coated with the masala.

Add garam masala.

Cook the Pulao:

Pour in 4 cups of water, and adjust salt as needed. Bring it to a boil.

Once the water starts to boil, lower the heat, cover the pot, and let the pulao cook on low heat for about 15-20 minutes, or until the rice is fully cooked and fluffy. If using a pressure cooker, cook for one whistle on medium heat and then let the pressure release naturally.

Watch how to make Masoor Pulao recipe:

Garnish and Serve:

Fluff up the pulao with a fork. Garnish with fresh coriander leaves and serve hot with raita or a side of yogurt.

Enjoy your delicious Masoor Pulao!

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