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Sunday, May 20, 2012

Whole Masoor Beans Pilaf/Pulao (Masoor Khichadi)

We Maharashtrians (especially CKPs) love our lentils and beans. Curries and Pilafs(pulaos) made from whole beans(of any kind) are very common in our households. This particular dish is called 'Masoor khichadi' (whole masoor beans pulao/pilaf). It is one of my childhood favorites. The aroma of this dish (even while I am making it right now) takes me back to the scenario, where me and my sister are playing and running around; Grandma and Mom toiling away in the kitchen; and my grandpa watching 'amchi mati amchi mansa' (meaning - our soil our people) on 'Doordarshan'. (Well, for those of you from outside Maharashtra, it was a programme that they used to telecast on Doordarshan in Maharashtra in 80s. It was a  farming based show. No my grandpa was not a farmer. But most of the grandpas at that time loved watching that show) 
Anyways, back to the Whole Masoor Beans Pilaf / Pulao. It is kind of a one dish meal, but needs a little pre-planning. You will need to soak the whole masoor beans a day before(7-8 hours) and then drain and let them sprout. After draining you will get nice long sprouts after 5-6 hours. But this differs based on the weather of the place you stay in. In colder weathers, it takes a little longer whereas in warmer weathers, you don't have to wait too long.

Whole Masoor Beans Pilaf/Pulao (Masoor Khichadi)
Whole Masoor Beans Pilaf/Pulao (Masoor Khichadi)

Masoor Beans Pilaf/Pulao (Masoor Khichadi) - Recipe
Sprouted whole Masoor Beans - 1 cup
Sprouted Masoor Beans
Sprouted Masoor Beans
Rice - 1 and 1/2 cup
Onion - 2 Medium sized
Green chilli - 1
Garlic - 3 cloves
Ginger - 1/4 inch
Cloves - 2
Cinnamon - 2 pieces - 1/4 inch each
Bay leaves - 2-3
Coriander seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Fennel seeds - 1/2 teaspoon
Grated coconut - 1/8 cup or Coconut milk - 1/4 cup (Store bought is also fine)
Turmeric powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander leaves - few sprigs
Salt - As per taste
Oil and asafoetida

1. Chop onions and keep almost 3/4 th of that aside. Wash and drain rice and keep aside
2. Heat a little oil in a pan. Fry (shallow fry) rest(1/4) of  the chopped onions. When they turn golden brown, remove them from the pan and keep aside. In the same pan, add coriander seeds, 1 clove, 1 1/4 inch piece of cinnamon, poppy seeds, fennel seeds and fry only for couple of minutes. Don't let any of the spices burn or they will taste bitter.
3. Put all these things in a blender - fried onions, fried spices, garlic cloves, ginger, green chilli and coriander leaves. If you are using grated coconut, add that to the blender as well. Blend it well into a paste.
4. Heat oil in a pressure cooker or pan, temper with clove, cinnamon, bay leaves and Asafoetida.
5. Add chopped onions and saute until soft.
Saute onions
Saute onions
6. Then add the blended spice paste, turmeric powder, red chilli powder, coriander and cumin powder and sprouted masoor.
Saute the masoor beans and rice
Saute the masoor beans and rice
7. Saute this for a minute and then add the washed and drained rice. If you are using coconut milk, add it at this point.
8. Add salt and water (Almost 4 and 1/2 cups). Check the salt and spices and close the lid of the pan/cooker.
9. Cook upto 3 whistles.

If you don't have pressure pan or cooker, you can make this pilaf in a big pot with a lid.

Whole Masoor Beans Pilaf/Pulao (Masoor Khichadi)
Whole Masoor Beans Pilaf/Pulao (Masoor Khichadi)

Serve it with ghee, stuffed chillies, papad, and pickle.


  1. Looks very delicious Meghana, liked all the changes you have made to your blog and I like your profile pic.. :) Keep blogging..

  2. Looks interesting. Bookmarked this. Next visit to the supermarket will buy the whole masoor and try it out.

  3. First time here. U have some awesome stuff cooking in your kitchen . This pilaf looks so unique

  4. This is interesting... I have not cooked masoor with rice.

    1. Try it once Shri, you will love it. And its healthy too


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