AI-generated image
Masoor rice
Baked rice with whole brown lentils, peppers and tomato
A simple, nutty rice of basmati and whole brown masoor lentils, mixed with sautéed onion, capsicum and tomato and gently spiced with garam masala and turmeric, then baked so the flavours meld. Serve hot with yogurt.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 15
Ingredients
- 12 oz basmati rice2 cups, soaked 30 minutes and boiled
- 5 oz whole masoor (brown lentils)¾ cup, half-cooked
- 2 ½ tbsp oil
- 1 tsp cumin seeds
- 1 onionchopped
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tsp garlic paste
- 1 capsicum (bell pepper)diced
- 1 tomatodiced
For the seasoning
- ½ tsp garam masala
- ¼ tsp ground turmeric
- 1 ½ tsp salt
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 2 ½ tbsp oil in a saucepan, add 1 tsp cumin seeds and sauté 1 onion until pink.
4 minStep 2: Add 1 tsp ginger paste, 1 tsp green chilli paste and 1 tsp garlic paste and cook for 1 minute.
1 minStep 3: Add 1 capsicum (bell pepper), 1 tomato, ½ tsp garam masala, ¼ tsp ground turmeric and 1 ½ tsp salt and cook for 1 minute on a low heat.
1 minStep 4: Add the boiled 12 oz basmati rice and half-cooked 5 oz whole masoor (brown lentils), mix well and take off the heat. Let it cool.
Step 5: Heat the oven to 350°F. Bake in a covered ovenproof dish for 30 minutes. Serve hot with yogurt.
30 min
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 5 g
- Carbs
- 26 g
- Fat
- 2 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masoor rice take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
