Masoor Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 cup- Basmati Rice
  • 1/2 cup- whole Masoor Dal
  • 2 Onions, cut lengthwise
  • 2 Tomatoes, chopped finely
  • 15 tsp- Ginger, Garlic and Green Chilli paste
  • 1.5 cups- cubed mixed vegetables (Beans, Carrots, Green Peas etc.)
  • 1 tbsp -Everest Biryani Pulao Masala
  • 3 tbsp- Oil
  • 1 tsp -Jeera
  • Salt to taste

How to Make Masoor Pulao

  • Wash and soak rice and dal for about 1/2 an hour.
  • In a thick kadai take 3 tbsp of oil; add jeera and fry for a second. Add onions and fry till pink. Add ginger -garlic -chilli paste and fry for a second.
  • Add tomatoes and stir. Add drained dal and all the mixed vegetables and fry for a minute.
  • Add 1 3/4 cup of water and let it come to a boil, add salt to taste.
  • Add the rice and biryani pulao masala too. Stir lightly and let the rice get cooked on low flame till all the water evaporates.
  • If all the water has evaporated and rice appears dry and under cooked you can sprinkle water and cook on low flame.
  • Masur pulao is ready. Serve hot with salad and chutney.