Masoor or Black Lentils Rice

Lentils which are actually legumes are used very commonly in Indian cooking, especially home cooking. They help vegetarians compensate for various nutrients, fibers and vitamins that are found in animal products. The longer shelf life of lentils makes them very affordable. This recipe is shared by a blog reader and I am very happy to share it with all of you. 

Ingredients: Serves 2
  • 1/4 cup whole masoor (black masoor)
  • 1cup rice
  • 1Onion, chopped
  • 1 small tomato, chopped
  • 1-2 tsps. Cumin seeds
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. Red chili powder
  • Pinch of asafoetida or hing
  • 1/2-1 teaspoon Kasuri methi or dried fenugreek leaves (Soak these in luke warm water before adding to the rice)
  • Salt to taste
  • Soak the lentils for 4-5 hours.Wash rice and keep it aside.
  • Heat oil in a small pressure pan or any deep vessel
  • When the oil is hot add cumin seeds, wait till they splutter. Next add asafoetida, turmeric, red chili powder and kasuri methi.
  • Now add the chopped onion and tomato and stir well for sometime.
  • Add the soaked lentils (masoor) and rice. Mix well
  • Add one and half to 2 cups of water and cook for upto three whistles in a pressure pan or till the rice n lentils (masoor) are tender.
  • Serve hot with plain yogurt. 
The kasuri methi gives it a peculiar flavor. Makes for a perfect lunch box treat. Garnish with fresh coriander
Thanks Geetanjali for sharing this easy recipe & pic, its now a part of my working lunch menu.