Ingredients vegetarian 4 servings

2 cups Basmati Rice ¾ th cup Whole Masoor 2 nos. Onion(sliced, crisp fried) 1 no. Onion (finely chopped) 3 tsp. Garam Masala ¼ tsp. Turmeric powder 2 tsp. Red Chilli powder 2 no. Cloves 2-3 pieces Dalchini 3 nos. Cardamom 2 no Bay leaves 3 tsp Ginger-Garlic paste Cilantro chopped Pudina chopped 3 tbsp. Vegetable Oil 1 cup Yoghurt (beaten) ½ cup milk (dissolve saffron)

Directions

1. Soak Masoor for 10 hours. Drain it & put in a closed container for sprouting (around 12 hours)
2. Heat oil (2 tbsp) in a pan. Add finely chopped onion. Fry till golden brown.
3. Add ginger garlic paste. Fry for a minute.
4. Add washed sprouted masoor followed by turmeric, red chilli Powder, garam masala, and salt to taste.
5. Fry for two minutes.
6. Add enough water & cook till masoor is soft.
7. Add yoghurt and cook for two minutes.
8. In a separate vessel, heat 1 tbsp of oil and fry cloves, dalchini, tejpatta. Add salt to taste.
9. Add rice and fry a little. Add enough water (double that of rice). Cook till rice is done.
10. Remove the rice and spread on thali.
11. Mix together chopped cilantro. Chopped pudina and fried onion. Set aside.
12. Take a heavy bottomed vessel and spread a layer of rice. Cover with masoor masala and alternate rice and massor masala a couple of times.
13. Top with saffron milk and ghee.
14. Cover tightly and place in a warm oven for about 20 minutes.

Comments

Rana Anjum Khan

Nice &light recipe for summers. Light and yummy too.