Masoor Biryani

The recipe I am going to share today is Masoor Biryani. I had this at friends birthday party and from that time on wanted to try this recipe. I have made this recipe many times, it's tasty and is a keeper. You will not fail if you try this recipe that is assured. 
As you know biryani is a lengthy process, but let this not deter you from making it, because it taste awesome. So, lets prepare this awesome recipe.

Ingredients
2 Cups Whole Masoor Dal - (Soaked and boiled)
7 Onions - sliced
4 Potatoes  (cut into quarters and fried)
3 Tomatoes - finely chopped
1 Cup Yogurt
2 Tablespoon Biryani masala
1 Tablespoons Chilly powder

1 Teaspoon Turmeric powder
1 Tablespoons Cumin
1 Bay Leaf
2 Big Brown Cardamons
1 Inch Cinnamon
3 Cloves
3 Peppercorns
3 Tablespoons Coriander powder
2 Tablespoons Ginger & garlic paste

Oil
A pinch of Kesar/Saffron strands soaked in milk
3 Tablespoons Lemon juice 

Method
Heat oil in a pan ,add cumin seeds and bay leaf, cardamons, cinnamon, cloves and peppercorns, let then crackle. Then add half the onions fry till golden brown.  Add ginger- garlic paste, tomatoes, chilly powder, turmeric, coriander powder, biryani masala and fry till oil separates . Add yogurt and fry for a few minutes till moisture evaporates. Then add the dal and fry well taking care that the dal is not mashed.

The Masoor dal is ready.
In a another pan had enough oil and deep fry  the remaining onions till brown and crisp.   This  Crispy Deep Fried Onions / Birista ,will be used for garnishing and layering of the biryani.
For the rice
Ingredients
2 Cups Basmati Rice ( I used sela basmati rice)
2 Tablespoon Ghee
1 Bay leaf
2 Small Green Cardamoms
1 Tablespoon Ginger-Garlic paste
Salt to taste
3 Cups Water
Method
In a pan heat ghee, add the bay leaf and cardamoms. Add the ginger garlic paste. Add water and salt and bring the water to a boil. Add the rice and cook on high till all water evaporates and then on slow for till rice is 3/4th done. Just sprinkle oil or ghee and spread it on a plate to cool.

For the layering
Grease a thick bottom vessel with oil or ghee. Then, first place a layer of the dal.

Sprinkle the lemon juice, garnish it with mint leaves and coriander leaves. Arrange the fried potatoes. Then sprinkle some fried onions.

Then cover this with a layer of cooked rice. Sprinkle kesar/saffron milk evenly on the rice. Then continue with the dal and the rest of layering process .

Lastly sprinkle the last of the kesar/saffron milk, garnish with fried onions.

Dot some butter or ghee on top cover with foil or a tight lid and cook on slow flame for 15 minutes.

My Notes: I arranged the layers in an oven proof dish and covered it with foil. Place this dish it in a preheated oven at 180 degrees for 20 minutes.  
I have also place tomato wedges as the sides. 

We enjoyed this dish with curds, papad cone and salad with sliced onions and cucumber sticks with a sprinkle of chat masala.

Sending this to Mireille's, challenge cooking with seeds.

Labels: Complete Meal, Masoor dal, Lentils, Rice, Healthy, Main course, Cooking with seeds,  Gluten free, Biryani, Birista

Mediterranean Red Lentil Soup

Ingredients
1/4 Cup Red lentils ( Masoor dal)
1/4 Cup Rice
1 Medium Onion - chopped
1/2 Cup Carrot - diced
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Cumin powder
1/4  Teaspoon Coriander powder
1/4 Teaspoon Pepper powder
1 Teaspoon Olive oil or Butter
4 Cups Water
1 Tablespoon  Parsley  - finely chopped
A teaspoon  lemon juice

Method

In a large pot add water, lentil, rice, cook on low heat for till the rice and lentils are cooked and soft.  Remove the scumb that comes on to the surface and then add the turmeric, salt, boil again for few minutes.  In another saucepan on medium heat, add the olive oil, onions and saute till brown. Next, add the carrots to the onions and cook for 3 minutes. Add the cumin, coriander and pepper powder, let it simmer on very low flame for 15 minutes. Adjust the consistency of the soup .

Serve hot with parsley ( I used dried parsley) on top and lemon juice. 

I sprinkled a pinch of cayenne pepper on the soup for a punch.  It tasted awesome.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Cooking with seeds, Healthy, Continental Cuisine, Soup, Masoor dal, Vegan, Mediterranean, Red Lentil Soup, Gluten free

Masoor Dal Foogath

September 3, 2014

This is my mummy's recipe, she used to prepare this foogath very often.  The only change I made in her recipe is that have added curry leaves.  I love the aroma of the curry leaves in this dish.   This is an easy and no fuss recipe.

Ingredients

1 Cup Masoor dal 
1 Large Onion - sliced
2 Green chilies - sliced
1/4 Teaspoon Turmeric powder
A pinch of Asafoetida
Salt and Pepper powder to taste 
2 Tablespoon Oil
A sprig curry leaves


Method

Wash and soak the dal atleast for 10 to 15 minutes.

In a kadai heat oil, add the onions, green chilies, saute till the onions are translucent.

Add dal and saute for 2 minutes.  Then add turmeric, asafoetida, and water sufficient to cook the dal.  Cover and cook the dal.

When the dal is cooked, then add the salt and pepper powder, give it a quick stir.  Add the curry leaves and cover immediately.  Switch off the flame and keep this covered till it's time to serve.  This can be had  hot with rotis or parathas.  Do try this and give your comments.

Sending this to Mireille's, challenge cooking with seeds  and  linking it to Priya.

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Labels: Cooking with seeds, Healthy, Lentils,  Vegan, Vegetables, Masoor dal

Khichdi with Masoor Dal (Lentils)

February 26, 2014

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A nutritious and tasty Khichdi with masoor dal and rice.

Ingredients

Rice                                   1 cup
Masoor dal                      1/2 cup
Cloves                                4
Cinnamon                        1 inch stick
Cardamom                       2
Cumin seeds                    1 teaspoon
Onion                                2 finely sliced
Tomatoes                         2 chopped
Green chilly                    1 slit
Coriander leaves            1 + 1 tablespoon
salt to taste
Ghee/Oil                          2 tablespoons
Curry leaves                    1 sprig
Hot water                         3 cups
Turmeric powder           1/4 teaspoon

Method

Wash rice and dal, keep it aside to soak for half an hour,
In a vessel add ghee/oil, fry the cumin, onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chilly, curry leaves and a part of the coriander leaves.
Keep the remaining coriander leaves for garnishing.
Add chopped tomatoes, turmeric and salt.
Add the drained rice and dal. Fry for few minutes.
Add 3 cups of hot water, Bring it to a rolling boil. Cover and cook it for 8 to 10 minutes on low flame till the rice is done. Garnish with chopped coriander leaves. Serve hot with a little ghee and salad.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels:Rice, Lentils, Healthy, Main course, Vegan, Khichdi, Cooking with seeds