Here is a simple recipe for Masoor Pulao:
Ingredients:
1 cup whole masoor (red lentils), rinsed and drained
1 and 1/2 cups basmati rice, rinsed and drained
2 medium onions, finely chopped
4 cloves garlic, minced
1 inch ginger, minced
2 tomatoes, finely chopped
2-4 green chili, chopped
2 teaspoon cumin seeds
2-3 green cardamom
1 black cardamom
1 stick cinnamon
1 bay leaf
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon kashmir chili powder
1 teaspoon garam masala
Salt to taste
3 tablespoons ghee or oil
2 cups water
1 fried brown onion
Fresh finely chopped coriander leaves and mint leaves for Layering
4 tablespoon curd.
2-3 Choices of food color diluted with lime juice and water each.
Instructions:
Heat a cooker and boil whole masoor with 1 and 1/2 cups of water and pinch of turmeric, 1/4 teaspoon salt 1/2 tomato roughly chopped give it 2 whistles.
Heat ghee or oil in a large saucepan over medium heat.
Add the cumin seeds and cook until fragrant, about 30 seconds.
Add the chopped onions, ginger, and garlic and cook until the onions are nicely brown about 5-6 minutes.
Add the chopped tomatoes, green chili, turmeric powder, red chili powder, kashmiri chili powder, and salt to taste. Cook until the tomatoes are soft and mushy, about 5 minutes.
Stir in the drained boiled whole masoor and cook for 2-3 minutes. Add in curd and garam masala powder, and cover for 5 minutes.
Rice preparation:
Heat oil in a large pot and add whole dry spices cumin seeds bay leaf, green and black cardamom, and cinnamon let them splatter then pour 4 cups of water add salt to taste, and bring it to a nice boil.
Once the water starts boiling, add in the soaked basmati rice and cook the rice until it is 75% done.
Strain the rice and keep it aside.
Layering :
Take a big pot/handi
Start the layers first by adding half of the cooked rice followed by prepared masoor masala coriander, mint leaves, and fried onion.
Again, end up the last layer with the rest of the rice.
Sprinkle food color dilute with lime juice add 1 tablespoon ghee at the edge of the handi, and top up with coriander and mint leaves.
Keep the handi on low flame and cover the handi and simmer for 18-20 minutes until the rice is cooked through.
Fluff with a fork, garnish with fresh coriander leaves and fried onion, and serve hot.
Enjoy your Masoor Pulao!