Masoor Pulao

Ingredients

• • Basmati rice - 2 cups
• • Black masoors (whole) - 1 cup
• • Potato (small) - ½ kg
• • Tomato - ¼ kg
• • Onions - 4
• • Salt - as required
• • Garam masala - ½ teaspoon
• • Curd (fresh) - 1 ½ cups
• • Coriander leaves - 1 bunch
• • Green chillies - 6
• • Mint leaves (cut) - 2 tablespoons
• • Ghee - 6 tablespoons
• • Saffron - a little

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Ingredients For Grinding Together

• • Red chillies - 6
• • Garlic - 4 flakes
• • Coriander seeds - 1 teaspoon
• • Cumin seeds - ½ teaspoon

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Method

• 1. Cook masoor separately in enough water till it becomes soft.
• 2. Drain excess water.
• 3. Mix little salt to the cooked masoor.
• 4. Wash and soak rice for 15 minutes.
• 5. Cook in enough water.
• 6. Allow it to cool.
• 7. Separate the grains.
• 8. Cut onions and green chillies into long pieces, and tomatoes finely.
• 9. Pressure cook potatoes and peel the outer skin.
• 10. Heat ghee in a frying pan, add green chillies and onion.
• 11. Fry for two minutes and add ground masala.
• 12. Cook till oil is separated, then add tomatoes.
• 13. Stir continuously till tomatoes becomes soft and pulpy.
• 14. Take a non-stick pan or heavy bottomed vessel and pour rest of the ghee to that.
• 15. Tilt the pan, so that complete pan is greased.(Sides also)spread fried masala and on top spread cooked dal.
• 16. Pour beaten curds and then arrange peeled potatoes on top of that.
• 17. Sprinkle garam masala powder, finely cut mint leaves and coriander leaves.
• 18. Dissolve saffron in little warm milk and pour on top.
• 19. Finally layer cooked rice which is mixed with enough salt and little ghee.
• 20. Pat well on top.
• 21. Reduce flame completely, cover with a tight lid and keep under dhum for 2 to 15 minutes.
• 22. Serve hot.
• 23. While serving carefully turn the vessel upside down on serving plate, Serve as it is, without mixing layers.