Masoor Pulav Kadhi

Did I ever mention my stupid craze for Navy NCIS (not the LA one) a couple of months ago. It started with watching a few random episodes from random seasons and it quickly grew on me. The very balanced mixture of just about the right amount of humor and seriousness makes it just perfect! The good thing is, irrespective of how many seasons they have had, the chemistry between the people has not changed a bit. I like it when they dont introduce unnecessary complications between the characters and keep their concentration on building interesting cases. I have successfully watched all the seasons, all the episodes in a rapid fire round πŸ™‚

Anyways, here is a very funny NCIS moment:

An officer teaching a class for office sexual harassment (you know those mandatory ones …)

“blah blah …. and finally there is red light behavior such as deliberate un-welcomed touching…”
“ummm… what if part of job involves touching naked people”
“That’s inappropriate at any time!!!”
“Even if they are dead?”
“Why are you touching dead naked people?”
“You see, I work in autopsy …”
“Arrghhhh! Can we stay focused here ..”

I am glad they came back with season 8. Cant wait for Tuesdays!

Well, lets talk food now …. this morning I cooked one of our typical bohri meals – Masoor Pulav Kadhi. Masoor is nothing but brown lentils. Pulav is a rice preparation with layers of rice and cooked spiced masoor. Kadhi is a yoghurt based curry prepared to be eaten with the Masoor Pulav.

Without further ado, heres how it goes ….

For Masoor Pulav
2 cups masoor (brown lentils)
1 medium onion – sliced
1 medium onion – diced
1 long green chilli – sliced
1 tsp cumin seeds
3 cups rice (basmati rice preferably)
2 tblsp ghee (purified butter)

For Kadhi
1 cup yoghurt
1 tblsp besan (gram flour)
1 long green chilli – sliced
1 tsp cumin seeds
1 tsp mustard seeds
1 tblsp ghee (purified butter)
1 tblsp brown sugar (or regular sugar is fine too)


1. Soak the masoor in water overnight (or atleast 4 hours). The masoor should be soaked in water with one finger division extra water from the masoor surface. Just like
while soaking regular daal.
2. After soaking, pressure cook for one whistle only. As soon as the whistle goes off, turn off the heat or else the masoor will become too soft.
3. Separate the masoor and the cooking water. Do not throw the water away, it will be used to prepare the kadhi.
4. While the masoor is cooking, you can get the rice cooking. Soak in excessive water and 1 tblsp of salt and let it come to a boil. Turn to medium and let it simmer, until the
grain is just about soft. Turn off the heat and drain the rice. The rest of the cooking will be done later.
5. In a pan, heat 1 tblsp of oil. Add the onions and cumin seeds and ginger-garlic paste and one long sliced green chilli. Let it cook for 3-4 minutes until the onion is soft. Add the tomatoes and let it cook for another 3-4 minutes. If you like spicy, you can add some red chilli powder and cumin-coriander powder.
6. Now add the drained cooked masoor to the pan. Stir well and cook for another 2-3 minutes. Everything is already cooked at this point. We just want all of the ingredients to mix together.
7. In a pot, place 1 tblsp of ghee and swirl around the bottom of the pot. Layer the half-cooked rice on the bottom in a thin layer. Lay the masoor from the pan on the rice
layer. Finally finish with the rest of the rice on top. The masoor finally will not be visible at all. Only when you serve. Drizzle some ghee from the top and let the pot cook
on medium heat for 5-7 minutes. Check the rice grain that it is cooked after 5-7 minutes. Turn off the heat. The pulav is ready. You can keep it in a pre-heated oven to keep it warm if you like.

8. After/While the pulav cooks, we can now make the kadhi. In a pot, add the yoghurt, besan and the saved masoor water. Add additional water to adjust consistency if you run out. Whisk well and mix. Add the sugar and adjust salt to taste. Bring to a boil on high, then turn to medium heat and let it simmer while we prepare the tadka.
9. In a small pan or tadka vessel, place the last tblsp of ghee on high heat. Add the long green sliced chilli, 1 tsp of cumin seeds and 1 tsp mustard seeds. Allow to splutter for a few seconds. Add the tadka to the simmering yoghurt-besan mixture. Mix and bring to a boil again. Turn off the heat. The kadhi is now ready.
10. Serve the pulav gently with a ladle to get all layers together. Serve with hot kadhi and sliced pickled onions πŸ™‚



~ by kharasmithaas on October 5, 2010.

2 Responses to “Masoor Pulav Kadhi”

  1. Thank you for sharing this recipe!
    Although i did go out of sequence in kadhi, it still tastes nice! (I feel the sour yoghurt does enhance the flavour though- Have to look for if available here in Copenhagen :P)
    Will try your recipes one by one πŸ˜‰

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