An old favorite..

The reason for reposting this recipe is two-fold, firstly because I made it again as promised in my original post here and this time I have pictures!
This recipe truly reminds me of life back in Mumbai. My mom first got this recipe from her best friend and since then it has been my all-time favorite. It makes for a complete meal and you dont really need anything else with it. I have tried the same recipe with different types of legumes like whole brown lentils as well as different types of chickpeas.

And secondly..
When I came across a blogger event through Snehal@Foodlicious, I jumped on it and thought it would be a good idea to participate and get to know other fellow bloggers. When I found out that the event was about legumes, I had to submit this recipe. This is the MLLA event hosted by Preeti this month. This event is initiated by Susan and is hosted monthly by different bloggers. Instead of going the usual experimental way, I decided to present you with the original recipe that I learnt from my mom. So here goes..

Masoor Pulao (Lentil Rice)

Ingredients:
1 cups Basmati Rice
3/4 cup - 1cup Whole Brown Lentils (Masoor) (soak them for about 2-3 hrs)
1 medium onion sliced
1 large potato diced
4-5 cloves garlic chopped
1-1.5 inch piece ginger chopped
2-3 green chilies
4-5 cardamoms
8-10 cloves
2 small pieces cinnamon
1 tsp turmeric
1 tbsp red chili powder (or amount based on your liking)
1.5 tbsp garam masala powder or biryani masala or any other curry mix usually works.
1 tbsp cumin seeds
1 tbsp oil

• Grind/mince the ginger,garlic and the chillies in your processor (I prefer the old way of using mortar and pestle.)
• I usually make this in a pressure cooker but you can make this in a stew pot too. Start with adding some oil to the pot and once it heats up add the cumin seeds,turmeric, followed by the ginger,garlic and chili paste. Saute them for a minute and add in the onions.
• Once the onions turn transparent,add the potatoes and saute for about 8-10mins to get a color. Add the lentils and let them saute for a few minutes. Add in the spices and let them cook for a few minutes. Finally add the rice and let it saute. Add 2 cups of water ( i.e. twice the amount of rice) and bring it to a boil.
• Once it starts boiling add salt to taste and keep it on the saltier side so that once its cooked it will be the right proportion.Place the lid and allow about 2-3 whistles or on a stew pot you can check to see if the rice is cooked. Serve hot with a spoonful of ghee (clarified butter) or a side salad/raita.

Legumes have been an important part of our diet through my childhood..and a true favorite..I always chose them over all the vegetables I didn't like.. :)..so this event is just another excuse for me to try and use them in all possible ways. Enjoy!