Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 13, 2021

MASOOR DHAL PALAO (RED LENTIL PALAO)/ KEDEGEREE

MASOOR DHAL PALAO (RED LENTIL PALAO) Serves 6 Time Required: 1 hour Ingredients 2 cups raw rice wash and keep […]

MASOOR DHAL PALAO (RED LENTIL PALAO)
Serves 6 Time Required: 1 hour
Ingredients
2 cups raw rice wash and keep aside
½ cup masoor dhal (Red Lentils) wash and keep aside
3 cardamoms, 3 cloves, 2 pieces cinnamon, 1 bay leaf
2 teaspoons ginger garlic paste
2 teaspoons chillie powder
Salt to taste
4 tablespoons oil or ghee
2 tomatoes chopped finely
2 tablespoons chopped coriander leaves
2 tablespoons mint leaves
3 boiled eggs shelled
Heat oil in a suitable pan or vessel and fry the whole spices and Bay leaves for 2 minutes.
Add the ginger garlic paste, chopped tomato and chillie powder and sauté for a few minutes.
Add the washed raw rice and dhal and stir-fry for a few minutes.
Now add the coriander leaves, mint, salt and 4 cups of water and cook till done.
Garnish with the boiled eggs on top
Serve with curds or any curry and pickle.

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Article written by Bridget White-Kumar
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