Saturday, February 15, 2014

Rice and Lentil Pilaf

There are days when I love to cook up a storm and then there are many days when I just want to get done with a quick-fix meal. A one-pot meal is what works best on such days. I like having a pulav / pilaf with veggies and a raita to accompany it. The last couple of days we have some plumbing work on in the house and I haven't been able to step out. There were hardly and vegetables at home and with a dusty kitchen, my options for lunch were limited. I decided on this one-pot rice and lentil dish my Ma had made when I visited her last summer

masoor pulav

It's a simple recipe for a one-pot nutritious dish with rice and lentils. The lentils used here are whole masoor. The masoor should ideally be soaked for 8 hours or so, but if you are in a rush, soak in warm water for half an hour and use

Lentils are high in fiber and good for a healthy heart. With rice and the spices, this pulav with raita and some papad made for a nice lunch.

Rice and Lentil Pilaf
Serves 2-3 people

What you need -

1/2 cup masoor
1 cup rice
2 onions chopped
3 cloves garlic
1/2" piece ginger
2 green chillies
2 tbsp coriander leaves chopped
1 tsp coriander / dhania powder
1 tsp cumin / jeera powder
1/2 tsp garam masala powder
salt to taste
2-3 tsp oil
a few cashewnuts (optional)

What you do with it -

Soak the masoor for 6-8 hours. Rinse and set aside
Wash and rinse the rice
Grind / Pound the ginger, garlic and green chilli
Add 2.5 cups of water to the rice and masoor and cook till its done, without the rice getting mushy
I put it in a cooker, without the pressure / weight on and cook for 20 mins
Meanwhile heat oil in a large pan and add the ginger-garlic-green chilli paste and fry for 2 mins
Add the onions and fry till its golden brown
Add the coriander powder and cumin powder
Fry for 2-3 mins, adding a spoon of oil, if required
Once the rice is done and cooled slightly, add the rice-masoor to the fried onions
Stir lightly and allow it to cook in the pan for 3-4 mins
Garnish with coriander leaves and fried cashewnuts
Serve with a raita

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