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Masoor Pulao or Lentil Pulao
Masoor Pulao or Lentil Pulao
Ingredients
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For the fried potato:
In a fry pan, pour 2 tablespoon oil and whenhot, add the potato cubes. Salt it. Ona medium flame, let the potatoes cookand fry, turning occasionally so thatall sides are browned. This will takearound 15-20 min. Test for tendernesswith a fork. Keep aside.
For the lentils:
In the meantime, cook lentils in plentyof water until softened but not mushy.This will take around 45 min. Drainexcess water.
Then heat up another fry pan and put 3tablespoons of oil in it. Add the whole spices(pepper, cloves, cardamom, cinnamon andbay leaf) and when fragrant (20 seconds)add the onion-garlic paste and fry tilllight brown. Then add the spice powders(chili, turmeric, curry, cumin andcoriander). When fragrant (20 seconds),add the finely chopped tomatoes andcooked lentils. Add salt to taste.
Heatthru and add a little water (max.1/4cup) if looking too dry. Let it come toa boil and take off heat.
For rice:
In a medium saucepan, bring to a boil 4cups of water. Add the washed rice andlet cook on a low flame until cooked(al dente) around 7-10 minutes. Drainany remaining water and spread it outonto a large platter to cool.
To assemble:
In a large saucepan, put the lentilmixture. Top with the potatoes. Top with the rice. Put the entirething back on the stove on the lowestheat setting for 15 minutes.
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