Masoor pulao | black akkhe masoor pulav| kale masoor ka pilaf

Masoor Pulao…. one of the rare pulaos which I saw in a marathi cookery show.. The taste of the pulao was just heavenly.Give a twist to your usual pulao/biryani by adding chick peas. Legumes are not only rich in protein, but also high in fiber. masoor pulao is mild, aromatic and full of flavor!



The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this pulao. But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.

 You can use fresh masoor or sprouted masoor  or even use leftover masoor for this pulao.

 

 

You may check below masoor recipes on my blog

MASOOR DUM BIRYANI

MASOOR AMTI

MASOOR SUKHI (DRY) BHAJI -MASOOR USAL

BLACK MASOOR PUNJABI STYLE SABJI

MASOOR DAL TADKA

HOW TO GROW MASOOR SPROUTS

Ingredients:
1.5 cup cups boiled masoor
2 cup rice
1 tsp ginger garlic paste
½ cup curd
2 onions  sliced
 1 tomato
1 or 2 green chilies slit
1 tsp kasoori methi
few strands of saffron
2 tbsp warm milk 
1 tsp red chilli powder
 ½ cup chopped coriander and mint leaves
salt
water  4 cups



Garam Masala to be ground in mixer
½ tsp  caraway seeds (shahjeera)
1 black cardamom ( badi elaichi)
 2/3 small green cardamom  (elaichi)
 1/2 strands of mace  (javitri)
 2 tsp badishep (fennel seeds)
 2 cloves
1 inch cinnamon

Tempering

2 tbsp ghee
1/2 tsp black jeera (shahijeera)
 1 bay leaf
2 cloves
1 black cardamom
 1/2 inch cinnamon





Method:

1. Wash basmati rice till water is clear  & keep it soaked in water for atleast 30 minutes .Drain & keep aside.



2.Soak the masoor overnight & sprout them or you can even soak them for minimum 2 hours  in water .Add very little water and pressure cook masoor for 2 whistles till done.
 Add some salt while pressure cooking the masoor.

3.Chop  onions, tomatoes, chillies, coriander and mint leaves and keep aside.

4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.


5.In a kadhai heat the ghee and splutter the caraway seeds. Next add  whole garam masala –  bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.


Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears.  Add the chopped tomatoes & green chillies.Add red chilli powder ,garam masala powder prepared in step 4



6.Saute for a minute  and add. the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and boiled masoor, coriander and mint leaves,kasoori methi with 1.5 cups of water .



7.Season with salt and allow the rice  to cook on medium flame. Once water gets absorbed cover with lid & cook till done.



8.Serve hot with raita, pickle, papad or any veg salad.  I had served with pickle papad,spinach pakoda & masala chaas.



 Tips :
1.If masoor are presoaked for a longer time say overnight or 6-7 hours no need to pressure cook you can add them directly in step number 6 and make pulao as masoor gets cooked faster compared to other legumes