|
Masur
Pulao |
|
Spiced
lentil pilaf
|
| Masur
Pulao is a great dish for a brunch when served with cool
Kachumber and mint chutney. India has the world's largest
vegetarian population. Thus through the years Indian vegetarian
cuisine has become very popular. Adopting a vegetarian lifestyle
can be easy and delicious when you cook the" Indian
way".
Simple vegetables and boring beans can become exotic
curries and spiced culinary delights by adding a dash of the
Indian spices and using the right techniques. The vegetarian
cuisine is inexhaustible so get started today by learning to
cook a simple and easy Masur Pulao.
|
| 2 cups
Basmati rice |
| 3/4th
cup Masur (lentils) dried |
| 1 large
Onion chopped |
| 2 to 3
whole fresh Garlic cloves |
| 1 ˝
teaspoon Cumin seeds |
| 1 ˝
teaspoon Garam masala |
| 3 to 4
teaspoons Cumin powder |
| ˝
teaspoon Turmeric powder |
| 3/4th
teaspoon Red chili powder |
| 4-5
Cloves, whole |
| 2"
thick Cinnamon stick |
| 1/2 cup
Coriander / Cilantro leaves chopped |
| 3
tablespoons Oil / Ghee |
| 2
Tablespoons Butter |
| Salt to
taste |
| 4 1/2 cups
Water
|
| 1. Soak
the dried lentils in warm water for 1/2 hour. They will double
in quantity and be ready for cooking. |
| 2. Wash
and drain the rice. Soak for 20 minutes. |
| 3. Heat
the oil or ghee. Crush the garlic cloves and add to the hot oil.
Sauté till light brown. |
| 4. Add the
cumin seeds, cloves, and cinnamon stick sauté for a minute. |
| 5. Add the
chopped onions and fry till golden brown. Caramelizing the
onions sweetens them and adds a wonderful flavor to the recipe. |
| 6. Add the
lentils, rice, garam masala, cumin powder, turmeric powder and
red chili powder. Sauté for 5 to 8 minutes. |
| 7. Add the
salt; butter chopped coriander leaves and hot water. Mix well. |
| 8. Once
the water boils, lower the heat to medium cover and cook for 20
to 25 minutes. |
| 9. Serve
hot and garnish with chopped coriander leaves. Mint chutney is a
good accompaniment. |
