Daal Masoor Pulao Recipe:
Masoor Pulao Recipe:
Masoor Dal Pulao, a delectable fusion of aromatic rice and nutritious red lentils, combines the earthy flavors of masoor dal with fragrant basmati rice to create a wholesome and flavorful dish. To prepare this culinary delight, start by rinsing and soaking the masoor dal and rice, enhancing their tenderness during cooking.
In a pot, sauté a blend of aromatic spices such as cumin, coriander, and cloves, infusing the oil with rich, warm undertones. Add finely chopped onions to create a savory base, followed by ginger and garlic for depth of flavor. Toss in the soaked masoor dal, allowing it to absorb the aromatic essence.
Incorporate the soaked basmati rice, creating a harmonious marriage of textures. The masoor dal not only adds a protein boost but also imparts a delightful earthiness to the dish. As the pulao simmers, the grains absorb the savory broth, resulting in a tantalizing blend of flavors.
Serve the Masoor Dal Pulao hot, garnished with fresh cilantro, and perhaps accompanied by a cooling yogurt raita. This dish not only satisfies the palate but also provides a wholesome, balanced meal that celebrates the versatility of masoor dal in a delightful pulao.
Masoor daal Pulao Recipe:
Certainly! Here's a simple Masoor Dal Pulao recipe for you:
**Ingredients:**
- 1 cup masoor dal (red lentils), washed and soaked for 35 minutes
- 1 cup basmati rice, washed and soaked for 35 minutes
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 2 green chilies, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 bay leaf
- 4-5 whole cloves
- 4-5 whole black peppercorns
- 1-inch cinnamon stick
- 2-3 green cardamom pods
- 2 tablespoons ghee (clarified butter) or oil
- Salt to taste
- 2 cups water
**Instructions:**
1. Heat ghee or oil in a pan. Add cumin seeds, bay leaf, cloves, peppercorns, cinnamon stick, and cardamom pods. Sauté until fragrant.
2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and chopped green chilies. Sauté for a 2 , 3 mints until the raw smell disappears.
4. Add chopped tomatoes and cook until they become soft and the oil starts to separate.
5. Drain the soaked masoor dal and add it to the pan. Sauté for 2-3 minutes.
6. Add soaked rice, salt, and mix well. Cook for another 2 minutes.
7. Pour 2 cups of water and bring it to a boil. Once boiling, reduce the heat to low, cover the pan with a tight lid, and let it simmer for 15-20 minutes or until the rice and lentils are cooked and water is absorbed.
8. Once done, fluff the pulao with a fork, and let it rest for a few minutes before serving.
Enjoy your delicious Masoor Dal Pulao!
