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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.
 
 

 

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