Savor the Flavor of India with Authentic Masoor Pulao Recipe
Masoor Pulao is a delicious and nutritious Indian rice dish made with red lentils and aromatic spices. This dish is easy to make and is perfect for a quick and satisfying meal. It is also a great option for those following a vegetarian or vegan diet, as the lentils provide a good source of protein.
![Savor the Flavor of India with Authentic Masoor Pulao Recipe](https://indianfoodtimes.com/uploads/images/202302/image_750x_63ded24b4e8eb.jpg)
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!