Kala Masoor Pulao | Whole Masoor Pulav Recipe

Kala masoor pulao recipe with step by step photos.Pulao varieties appear in my menu mostly over the weekends as I would like to spend less time in the kitchen and these pulao varieties are quite easy to prepare.Apart from the various vegetable pulav I like to prepare this kala masoor pulav as this recipe uses both vegetables and lentils in the same recipe and yet it is not mushy like khichdi.I prefer the version without vegetables if I have to prepare it for guests as the lentils add nutty texture to the pulao.This pulav is prepared like any other pulao just that the addition of lentils add a texture and nice taste to the pulao.You can pair it with a simple onion raita or boondi raita or any spicy vegetable gravy and papad,it tastes delicious.

Check out other pulao recipes in my blog:

• Avarekalu(Hyacinth Beans) Pulav 
• Babycorn Pulao
• Capsicum-Potato Pulav
• Coconut Milk Vegetable Pulav
• Methi Pulao | Fenugreek Leaves Pilaf
• Mixed Vegetable Pulav
• Paneer Pulao
• Peas Pulav
• Saffron Rice | Saffron Pulao 
• Soya Chunks Pulao
• Spicy Corn Pulav
• Tawa Pulav-Mumbai Style

Here is how to make kala masoor pulao recipe with step by step photos:
Kala Masoor Pulao Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Indian | Category: Main course

Ingredients:

1 cup Basmati Rice

1/2 cup Whole Red lentils(Black Masoor)

1/4 cup Carrot,chopped

1/4 cup Peas

1/3 cup thick curd,beaten

1 large Onion,chopped

2 tsp Ginger-Garlic paste

2-3 Green chilies,slit

1/3 tsp Garam masala or Biryani Pulav masala

2-3 Bay leaves

1" Cinnamon stick

3-4 Cloves

2-3 Green Cardamom

1/2 tsp Shahjeera

2 tbsp Oil/Ghee

Salt,to taste

Method:

• Soak whole red lentils in water for 2-3 hrs and wash the lentils and keep aside.Wash the basmati rice and soak it for 10 mins.
• In a pressure cooker heat ghee and crackle shahijeera and add bay leaves,cloves,cinnamon stick and cardamom and fry for half a minute.

• Add chopped onions,slit green chilies and ginger-garlic paste and fry until the onions wilt.
• Now add chopped carrot and peas and fry for a minute and then add soaked and drained whole red lentils and fry for a minute and add garam masala and salt and mix nicely.

• Add soaked and drained rice and mix it gently and add beaten curd and mix it nicely and cook until the water content from the curd evaporates.

• Add 2.5 cups of water and let it come to a boil and close the pressure cooker and cook it for one whistle and simmer it for 7-8 mins.

• Once the pressure is dropped leave it untouched for 5-10 mins and then gently fluff up the rice with a fork.

Serve it hot with Onion raitha or Boondi raita or Vegetable raita or any vegetable gravy.

Notes:

1. The addition of vegetables is entirely optional and I like it more without the addition of vegetables as the lentils add a nutty texture to the pulav.
2. You can increase the spice level according to your wish and if you want it more masaledar add more 
3. garam masala in the recipe.
4. I recommend you to do this pulav in the cooker as the lentils get cooked properly.However you can cook in a thick kadai but make sure you add little extra water so that the lentils get cooked and cook it over low flame.

Technorati Tags: kala masoor pulav,whole red lentils pulav,whole masoor pulav,pulav varieties,easy pulao recipes. kala masoor recipes

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Kala Masoor Dal | Whole Masoor Dal | Easy Dal Recipes for Rotis

Dal,Roti and Sabzi is an everyday fare for dinner at my place and hence I use various varieties of dals to avoid repetition. Kala Masoor dal comes to rescue on those days when I forget to soak the pulses like chole/rajma/lobia as this whole masoor can be cooked without soaking and it gets cooked fast too. The preparation process is very similar to any other dals like Whole green moong dal, masoor dal or moong dal . There are no hard and fast rules for the addition of ingredients in the recipe.One can prepare it very simple with out any spices or you can make it bit masaledar by adding the spices, I like both the versions too.

Check out other Dal recipes in my blog:

• Chilka Urad Chana dal
• Chilka Moong dal
• Dal Makhani
• Dal Fry
• Moong Dal

Kala Masoor Dal Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: North Indian | Category: Side dish - Dal

Ingredients:

1/2 cup Kala Masoor(Whole Masoor dal)

1 Onion, finely chopped

1 large Tomato, finely chopped

1 tsp Ginger-Garlic paste

1 Green Chili, slit

1 tbsp Coriander leaves chopped

1 tsp Coriander powder

1/2 tsp Cumin powder

1/2 tsp Turmeric powder

1/4 tsp Garam masala,optional

3/4 tsp Red chili powder

a pinch of Asafoetida

1/2 tsp Cumin seeds

1 tbsp Oil/Ghee

Salt to taste

Method:

• Wash and pressure cook kala masoor dal for 3 whistles and reduce the flame and cook it for 5-7 mins.

• In a kadai heat oil/ghee and crackle cumin seeds and add asafoetida.
• Add ginger garlic paste and fry for half a minute and then add chopped onion and fry it nicely until the onion turns transparent.

• Add slit green chili and chopped tomatoes and fry nicely until the tomatoes turn slightly mushy.

• Add all the spices- red chili powder, coriander powder, cumin powder, garam masala, turmeric powder and salt and fry until the mixture leaves the oil.
• Add cooked whole masoor dal and mix nicely and cook it for 5-6 mins until the dal gets a nice boil and cook properly.

• Add coriander leaves at the end.

Serve it hot with rotis/parathas or rice.

Notes:

1. You can prepare any variety of dal like whole moong, lobia, chole, rajma, white peas, mixed lentils using the same process.
2. You can avoid ginger-garlic paste and add just either chopped garlic or chopped ginger to it.
3. The addition of spices like coriander powder,cumin powder and garam masala are optional.You can avoid them if you want.

Technorati Tags: kala masoor dal, whole masoor dal, side dish for rotis, north indian recipes, side dish for rice, dal recipes, dal varieties

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