Halwai January 19, 2019

Ingredients:

• 1 cup – Masoor Dal (soaked for 2 hrs.)
• 1 cup – Basmati Rice (soaked for 30 min.)
• 1 – Onion (sliced into long pieces)
• 1/2 tsp – crushed Ginger
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Garam Masala
• 5 to 6 leaves – Kadipatta
• 1/2 tsp – Cumin seeds (Jeera)
• 1 tsp – Ghee
• Some chopped coriander
• 5-6 tsp – Oil (Per requirements)
• 1/2 tsp – Salt (Per requirements)
• 4 cups – water

Method:

  1. Take oil in a non-stick vessel and heat it, add cumin seeds & kadipatta.
  2. Add crushed ginger to it and within a few seconds add the sliced onions and fry them till light brown in colour, add the turmeric powder to this.
  3. Add rice, masoor daal, red chilli powder, garam masala and salt to the mixture and stir for about 1 minute.
  4. Add water and let the mixture cook on medium heat till the pulav is ready.
  5. After the pulav is ready, pour the ghee over it and sprinkle some chopped coriander leaves over it.

Recipe courtesy of Neha Deodhar