Masoor Pulav

I grew up eating masoor, whole and split. Not many are familiar with this lentils but it is very delicious, quick to cook and on a nutrition scale, I would give it a 9! It is one of the best beans I've ever cooked with. I love the soup made out of lentils, I use it for kababs(split as well as whole), I mix it with spinach or fenugreek to make a very healthy dish - you name it.

This is mom's recipe. She used to make this pulav with lots of boiled eggs in it. We used to have it either with dal or egg curry. She would make the same recipe using split chick peas instead of lentils. Equally delicious and so quick and easy to prepare. Even for the rookies, this is the best dish to make and impress! I mean, c'mon, who can't chop onions, boil rice and potatoes together?!

Give it a try. I promise you won't be disappointed.

Masoor Pulav
Ingredients
1 large onion, sliced
1 each cinnamon stick, bay leaf - whole
2-3 cloves
1 tsp whole black pepper
1 dry red chili - whole
1 tsp cumin seeds
Salt as needed
Oil as required

Sauté onion with all the spices till translucent. Keep it aside.

For rice:
2 cups basmati rice, soaked in water for 15 minutes
2 medium sized potatoes, quartered and deep fried and salted!
3/4 cup whole lentils(Masoor)

Wash masoor. Add water to the onion mix and bring it to boil. Add drained rice and lentils and cook till rice is done. The ratio of rice to water is 2:3. Or you might need to adjust per the age of rice. Once rice is cooked, garnish with fried potatoes and serve with your favorite side dish.

As I mentioned earlier, this dish can be made with split chick peas, fresh or frozen green peas or any kind of beans. You can make dry curry to go with it, or plain simple cucumber raita works best in hot summer months!

Found this picture in my archives folder!