MASOOR DAL PULAO/PILAF WHOLE MASOOR DAL PULAO /मसूर दाल पुलाव
Masoor Dal Pulao is all about divinely fragrant rice dish which is a combination of obvious masoor dal, rice, barista(brown onions), a few nuts, dates, and berries. Saffron, ghee, and Basmati rice add heavenly aromas and taste to the pulao. While this aromatic pulao is cooking in the kitchen, suddenly everyone in the house feels hunger pangs and just wanna dig into the layers of this MASOOR DAL PULAO.
This spectacular pulao indicates the beautiful makeover of a simple rice dish. This pulao is inspired by the Persian Adas Polow which includes layers of cooked rice, cooked masoor dal, and a few berries and nuts. The masoor pulao is easy to cook with the basic ingredients available in our kitchen. If cranberries are not available these can be replaced by other nuts and raisins (kishmish)
INGREDIENTS REQUIRED
• Long grain basmati rice – 1 cup
• Whole masoor dal /Brown masoor lentil – 3/4 cup
• Water for boiling dal – 3 cups
• Water for boiling rice – 5 cups
• Onions – 1 large or 2 medium (sliced)
• Oil – 1 tbsp for browning the onions
• Ghee/cooking oil (any) – 2 tsp
• Saffron infused water or saffron food color infused water – 4-5 tsp
• Salt – 1+1+1 tsp
• Roasted cumin powder – 1/2 tsp
• Dates/Khjur – 4-5 (chopped roughly)
• Dried or fresh cranberry – 15-20
• Some assorted nuts(pistachios and almonds etc.)
• Mint/pudina leaves – 7-8
PREPARATIONS TO BE DONE
1- Wash dal 3 times and soak for 1 hour
2- Wash rice 3 times and soak for 20 minutes
3- If saffron strands are available, infuse 7-8 of them in 5 tsp of warm water
4- If saffron is not available, infuse a pinch of saffron food color in 5 tsp water
5- If the cranberries are dried, soak them in sufficient water
DIRECTIONS FOR MASOOR DAL PULAO
1- Firstly, boil dal with water and salt to 90%. Dal should be cooked but not mushy. (Avoid stirring too much)
2- Next, boil rice with water and salt upto 75% (Avoid stirring too much to prevent the grain from breaking)
3- When dal and rice are done, drain both through a colander and keep aside and prepare to brown the onions
4- Take a non-stick or a heavy bottom pan and add oil. Now add onion slices. Allow them to get a golden brown color by cooking at low flame. Keep stirring for even browning
5- When the onions get the perfect colour, add chopped dates, cranberries, salt, and roasted cumin powder. Combine all the ingredients and roast for a few seconds
6- Now transfer the onion mix to a separate bowl and prepare to layer the pulao
HOW TO LAYER THE MASOOR PULAO
1- Take a big pan with the lid. Add boiled rice as a first layer
2- Spread half quantity of brown onion mix and some mint leaves
3- Spread boiled dal as a second layer
4- Next spread one more layer of rice and sprinkle saffron infused water and ghee all around
5- Next, sprinkle the other half brown onion mix, nuts and mint leaves all around
6- Place an aluminum foil sheet followed by the lid. Keep the pan at possible low flame and cook the MASOOR PULAO at dum for 10 minutes. Switch off the flame now
7- Let the pan covered for more 5 minutes with the flame off.
8- Now serve the divine MASOOR PULAO with CARROT RAITA/DIP
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