This variant of Masoor Pulao is non spicy yet tasty and can be had with freshly made yogurt or buttermilk. It can be cooked in a pressure cooker to save time. It is suitable to be had in case of acidity or inflammation in stomach.
Equipment and Utensils
Frying pan (non-stick) with the lid
Flat wooden spoon
110 grams (½ cup) Basmati Rice
35 grams (¼ cup) Red Whole Lentil Dal
60 grams (1 Medium) Onion finely sliced
2 Green Finger Chilies slit and deseeded
1 teaspoon Garlic finely chopped
1½ teaspoon Cumin Seeds
1 Bay Leaf
1 inch Cinnamon Stick
2-3 Green Cardamoms
2 teaspoon Salt
1½ tablespoon Pure Ghee
300 ml Water
Soak lentil dal in 1 cup of water for 3-4 hours.
Soak Basmati rice for 15 minutes.
Keep 300 ml. of water in a sauce pan to boil.
Keep the frying pan on medium high flame.
Add 1½ tablespoon ghee and let it heat.
When ghee is hot, add cumin seeds, let them crackle.
Now add bay leaf, cloves, cardamoms and cinnamon stick.
Fry for 20-30 seconds.
Add garlic, onions and chilies.
Fry for 1 minute till onions becomes translucent.
Now strain rice and dal, remove all the water and add them to the onion mixture.
Fry this continuously for 2-3 minutes till it becomes dry.
At this point, add boiling water and salt.
Stir it well and let it boil uncovered over the high flame.
Turn the heat low, the moment the water on the surface disappears.
Cover the pan and let it cook for exactly 7 minutes on the lowest flame.
To avoid burning from bottom, use an iron griddle between the pan and the flame.
Turn off the gas after 7 minutes.
Serve it hot with raita.
Note 1: When the mixture (of rice and dal) is fried, it’s temperature increases.
It is important to match this mixture’s temperature to the temperature of boiling water. If the mixture is hot enough when water is added, the mixture (of rice and dal) will absorb water instantly and the rice will not become sticky. So roast the mixture patiently for 2-3 minutes before adding boiling water.
Note 2: For the spicy variant of Masoor Pulao, don’t remove the seeds from chilies, and in the end add ½ teaspoon multi-spice masala powder.
Soaking time: 3-4 hours
Preparation Time: 8 minutes
Cooking Time: 15 minutes
Number of Servings: 2
Total Calories: 765.92 Kcal
Fat: 23.9 gm
Protein: 18.43 gm
Carbohydrates: 119.04 gm
Iron: 4.82 mg.