Sprouted Masoor Pulao – an easy, quick, one-pot dish made with basmati rice, sprouted masoor (whole red lentils) and few basic spices.
Sprouted Masoor Pulao is a simple one-pot rice dish that is ideal for busy weekdays. If you may have sprouted whole masoor handy, this gets made inside no time. This pulao may be made with unsprouted whole masoor too. You may also add veggies like carrot, green peas and potatoes to this pulao. Nonetheless I actually have not used any veggies. Basmati rice, ghee and whole spices lends heavenly aroma to this dish.
Sprouted Masoor Pulao is an ideal recipe for days when you would like to rustle up something quick and in the event you ran out of veggies at home. When you do not need sprouted masoor at hand, you need to use masoor which is soaked in water for at least one hour, for this recipe. Sprouted Masoor Pulao served with raita, papad and pickle makes for an absolute comfort meal.
Also, in the event you love rice based dishes, do check the recipes for Matki Bhaat, Valachi Khichdi, Masale Bhaat, Dal Khichdi, Mushroom rice, ghee rice, Matar Pulao, Vaangi Bhaat, Corn-capsicum rice, Tomato rice, Palak Khichdi, Lemon Rice , Bisibele Bhaat , tawa pulao and curd rice
For now, allow us to have a have a look at the recipe for Sprouted Masoor Pulao:
The ingredients required for this recipe are rice, sprouted masoor, onion, tomato, ginger garlic paste, ghee,cumin seeds, bay leaf, coves, cardamom, cinnamon, green chillies, turmeric powder, red chilly powder, cumin-corainder powder, garam masala and salt.
Wash and soak rice for half-hour to an hour
Heat ghee in a pressure cooker. Add cumin seeds, bay leaf, cloves, cardamom, cinnamon, chopped green chilly and sliced onion.
Saute till the onion turns soft. Add ginger garlic paste and saute.
Add chopped tomato.
Saute till the tomato turns mushy.
Add sprouted masoor
Add turmeric powder, red chilli powder, cumin-corainder powder, garam masala and salt. Mix well.
Add soaked rice.
Add water and salt.
Pressure cook for 3 whistles.
Open the pressure cooker once the steam escapes fully.
Fluff up the rice.
Serve sprouted masoor pulao with raita and pickle.
Recipe Card:
Sprouted Masoor Pulao
An easy, quick, one-pot dish made with basmati rice, sprouted masoor (whole red lentils) and few basic spices.
- 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
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Wash and soak rice for half-hour to an hour. After an hour, drain the water and keep soaked rice aside.
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Heat ghee in a pressure cooker.
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Add cumin seeds, bay leaf, cloves, cardamoms, cinnamon, chopped green chilly and sliced onions.
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Saute till the onion turns soft and starts changing its color.
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Add ginger garlic paste and saute.
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Add chopped tomato and saute till the tomato turns mushy.
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Add sprouted whole masoor and provides a fast mix.
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Add turmeric powder, red chilly powder, cumin-coriander powder, garam masala and blend well.
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Add soaked rice and blend.
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Add 2 cups of water and salt.
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Close the lid and pressure cook for 3 whistles.
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Once the steam fully escapes, open the pressure cooker.
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Fluff up the rice using a spoon.
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Garnish with chopped coriander.
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Serve sprouted masoor pulao with raita and pickle
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Joyful Cooking!!
