Recipe: Easy Masoor Pulao (RICE) Recipe: Perfect One-Pot Meal
Makes: 4 servings. Time: 30 minutes plus soaking time
© Nandita Godbole, from Masaleydaar: Classic Indian Spice Blends (c. 2023)
Founded in the 15th century, the Memon community is a group of Sunni Muslims who presently live in Gujarat, India, and Sindh region of Pakistan. They share language and cultural traditions with the people of the regions they live in. They are known for many dishes, including this Masoor Pulao, a rice based dish which can also include minced meat to make it heartier. This is a fairly easy one-pot dish perfect as a make ahead meal. Pair it simply with a cup of Greek yogurt.
Ingredients
2 tbsp ghee
1 tsp Royal cumin seeds
1 cup sliced red onions
2 tsp ginger-garlic paste
Khada Garam Masala to include: 1, 2” stick cinnamon, 1 large black cardamom pod, 2 cloves, 3-4 whole black peppercorns, 1 Indian bay leaf, 1 star anise
1 tsp turmeric powder, optional
1 cup pre-cooked horse gram or masoor daal
1 ½ cup Basmati rice, soaked for at least 20 minutes
2 ½ cups boiling water
10-12 halved cherry tomatoes
Salt, to taste
Cilantro to garnish
Method
Melt the ghee in a large nonstick pan on medium high. Add the cumin seeds and let them sizzle, 30 seconds. Add the onions, ginger-garlic paste and sauté until fragrant. Next, the Khada Garam Masala blend, sauté until fragrant, 30 seconds, and the turmeric powder, if using. Reduce the heat to low. Add the pre-cooked horse gram into the ghee and stir until the spices are well distributed. Drain the rice and add it slowly into the horse gram and ghee mix. Stir quickly but carefully to coat the rice grains in ghee, spices and distribute the ingredients well. Continue to keep the heat on low for the next step.
Pour in the boiling water carefully from the side of the pan. Increase the heat once more and bring this mix to a boil, 3-5 minutes. Cook uncovered until the water is just at the same level as the rice. Add salt to taste. Stir lightly, layer the halved tomatoes on the top, cover and reduce the heat. Cook for 20 minutes on low or until the rice is fork tender. Do not disturb the rice in this last step while it is steaming. If the water has evaporated but the rice does not appear fully cooked, add 2-3 tablespoons of boiling water, cover and let it cook for two more minutes on low. When the rice is done, garnish with cilantro if using and serve hot with a side of raita.
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