Home     About Us     Search     Contact Us 

  Indian Cuisine & Culture Made Easy in the United States



 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...


Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 


Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 


Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?


 New Service Launched ! Try It ! 


Click to subscribe to our open discussion about 

"Indian Cuisine and Culture"

 Cooking Links

International Cooking Links

Indian Cooking Links

Add A Link 


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.


Guest Book      Contact Us

Advertising Info    Disclaimer    Viewing Tips

Click   if you would like to save this page in your favorites folder for later.

Copyright © CuisineCuisine.com All rights reserved