INGREDIENTS:

• ½ cup akkha ( Sabut ) Masoor Dal (whole Brown lentils) soaked overnight and cooked with 1-2 cups of water until 70-80% done. Do not overcook as it will be cooked again with rice.

• 4 tbsp fried onions (you can slice 2 medium onions and fry in oil)

• 1 peeled and cut potato ( cubes)

• 2 tsp ginger garlic paste

• 2 tbsp yoghurt

• 2 tbsp tomato purée ( or 1tomato chopped)

• 1-2 dried plums ( optional ) 

• ½ tsp black cumin ( shah jeera)

• 2 bay leaves

• 2 green cardamom

• 1 star anise

• ½ tsp chilli powder

• ½ tsp Shilpa’s Masala Mill garam masala

• ½ tsp cumin powder

• ½ tsp coriander powder

• ¼ tsp turmeric

• ½ lime juice 

• Salt to taste 

• 4-5 tbsp of oil

• Coriander leaves for garnish

• 1 cup Long grain Basmati rice soaked for at least half hour

INSTRUCTIONS:

• Heat up the oil in a kadhai or heavy bottom pot or pressure cooker

• Add black cumin, bay leaves, cardamom

• Stir for a minute

• Add the peeled and cubed potatoes and fry on med heat until potatoes are just 20 -30 % done 

• Add the ginger garlic paste. Fry for 1 min

• Add 2-3 tbsp of the fried onions

• Mix well 

• Now add the yoghurt and the tomato purée . Fry for 3-4 mins

• Add chili powder , garam masala powder, cumin powder, coriander powder, turmeric and salt 

• Fry well for 3-4 mins( if masala starts to burn u may add little water and continue to fry)

• Now add the cooked masoor dal

• Bhunao ( fry on med) the mixture until oil separates from the sides of kadhai

• Add dried plums and lime juice 

• Now add the soaked and drained basmati rice and fry for 1-2 mins

• Add hot  water (according to your brand of rice instructions )

• Adjust seasoning 

• Cover and DUM cook the pulao on low flame  ( u can heat up a tavaa or a flat iron pan and place the pot on the tavaa to give Dum to the pulao) 

• It should take around 20- 25 mins

• Shut off flame

• Garnish Masoor pulao with fried onions and coriander leaves.

• Delicious and mouthwatering Masoor pulao is ready