Sprouted Masoor Pulao
A simple, quick, one-pot dish made with basmati rice, sprouted masoor (whole red lentils) and few basic spices.
Servings 4
Ingredients
- 1 cup long grained basmati rice
- 1 cup sprouted whole red lentils (akkha masoor)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 bay leaf (tej patta)
- 3 cloves
- 2 cardamoms
- 1 inch cinnamon
- 1 green chilly, chopped
- 1 onion, thinly sliced
- 1 tsp ginger garlic paste
- 1 tomato, chopped
- 1 tsp turmeric powder
- 2 tsp red chilly powder
- 1 tsp cumin coriander powder
- 1 tsp garam masala
- salt to taste
- chopped coriander leaves for garnishing
Instructions
- Wash and soak rice for 30 minutes to an hour. After an hour, drain the water and keep soaked rice aside.
- Heat ghee in a pressure cooker.
- Add cumin seeds, bay leaf, cloves, cardamoms, cinnamon, chopped green chilly and sliced onions.
- Saute till the onion turns soft and starts changing its colour.
- Add ginger garlic paste and saute.
- Add chopped tomato and saute till the tomato turns mushy.
- Add sprouted whole masoor and give a quick mix.
- Add turmeric powder, red chilly powder, cumin-coriander powder, garam masala and mix well.
- Add soaked rice and mix.
- Add 2 cups of water and salt.
- Close the lid and pressure cook for 3 whistles.
- Once the steam fully escapes, open the pressure cooker.
- Fluff up the rice using a spoon.
- Garnish with chopped coriander.
- Serve sprouted masoor pulao with raita and pickle