How to make Masoor Bhaath - Whole masoor and rice cooked with spices to make a delicious pulao.
This recipe is contributed by Member Vidya Satish.
Main Ingredients : Red Lentils (मसूर), Basmati Rice (बासमती चावल)
Cuisine : Maharashtrian
Course : Rice
Masoor Bhaath Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
For more recipes related to Masoor Bhaath checkout Sabut Masoor Ki Khichdi, Lentil and Bulgur Pilaf. You can also find more Rice recipes like Carrot Corn Fried Chilli, Aloo Chutney Pulao, Andhra Style Chicken Pulao, Clay Pot Rice.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Masoor Bhaath Recipe
Red Lentils soaked 1/2 cup
Basmati Rice 3
Garlic 4-5 cloves
Ginger 1 inch piece
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 2 medium
Turmeric powder 1 teaspoon
Garam masala powder 2 tablespoons
Salt to taste
Basmati rice 1 cup
coriander leaves chopped 2 tablespoons
Method
Step 1
Grind green chillies, garlic and ginger to make a fine paste.
Step 2
Heat the oil in a pressure cooker and add cumin seeds. When it starts spluttering add chopped onions and fry those till transculent.
Step 3
Add the green chilli-garlic paste and saute for two minutes.Add the masoor and saute for a minute. Add rice, turmeric powder, garam masala, salt and saute for a minute.
Step 4
Add two cups boiled water, cover and pressure cook it till three whistles.Serve hot garnish with chopped coriander leaves.
