Masoor Rice - one pot meal to take on your hike or social distancing outing

Masoor Rice - one of my favorite rice dishes as cooked by Aai !


Quantity - for 2 people lunch

Ingredients - 
Whole Brown Masoor dal - 1 cup 
Sona Masoori Rice - 1 cup (can use Basmati as well)
Onion - 1 small or 1/2 medium 
Tomato - 2 small 
Ginger - 1/2 inch grated
Garlic - 7/8 pods grated
Whole kashmiri red chilli - 1 
Bay leaf - 1 
Star anise - 1
Cloves - 2
Green chillies - 2 
Red chilli powder - 2 tsp
Coriander powder - 1 tbsp
Cumin seeds - 1 tsp 
Haldi - to temper
Hing - to temper
Salt - to taste 
Peanut oil - for cooking
Fresh Coriander leaves - for garnish
Water - 3 cups for cooking


Procedure -

1. First soak brown masoor dal for atleast 4 hours . If you want to sprout them , soak overnight and then drain water and keep covered with a lid until sprouts are formed .
2. Next soak rice for atleast half hr . 
3. Finely chop onions and tomatoes . Mince garlic and grate ginger nicely . Keep everything ready to add to instant pot.
4. Heat instant pot in saute mode. Add oil for cooking and let it become hot .
5. Once oil is hot , add tadka items - cumin seeds , hing and haldi . Fry a bit and then add whole masalas - bay leaf , star anise and cloves . Fry for a min and add green chillies and kashmiri red chilli . Nicely fry the chillies . 
6. Keep stirring the masala so that it does not stick to the bottom of instant pot . Next add ginger , garlic and fry them for a min . Then add onions and mix well  . Add little salt to aid cooking of onions and keep stirring .
7. Once onions are translucent , add chopped tomatoes and let them cook till they become mushy . You can switch off the instant pot in between till tomatoes becomes soft . 
8 . When tomatoes look cooked , add dry masalas - red chilli powder , coriander powder and mix well . 
9 . Next add the drained masoor dal and rice . Ensure you have drained all water from both of them to avoid any extra water . 
10 . Mix everything well and then add 3 cups of water . Adjust any salt as required and cook in manual mode high pressure for 5 mins . Do normal release of pressure .
11 . Finally garnish with fresh coriander leaves 

Serve hot with a dollop of ghee and papad, pickle , dahi/chaas on the side :)

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