Sprouted Masoor and prawns pulao

This is the best one pot meal you can do when you are short of time. Usually whenever I make masoor masala, I keep some aside to sprout and make this pulao.

It very versatile, it can be without the prawns on days when you are vegetarian. Or if you don't the masoor sprouted just soak some in hot water 15 minutes prior to the making the  pulao and you are done.

I have used Goda masala here but it can be made with garam masala or coriander and cumin powders too.

My Maharashtrian neighbor Swati introduced me to this dish and it has been a family favorite since then.

My daughter loves to take it to school in her tiffin for lunch. And since it's so quick to prepare it's a real boon in the rushed mornings.

So here goes the recipe:

Ingredients 

1/2 cup black masoor

1 cup basmati rice

100 gms prawns

Small piece of cinnamon 

3 cardamom pods

5-6 peppers

1 bay leaf

3-4 cloves

1 medium onion chopped

1 small tomato chopped

1 tbsp ginger garlic paste

1 tsp turmeric 

1 tsp chilly powder 

1.5 tsp Goda masala

Salt to taste

Coriander leaves for garnish

Method:

Wash the basmati rice couple of times and keep aside.

Heat 1 tbsp ghee in a pressure cooker. Once it heats up add the spices. Saute till fragrant and add the onions. Once the onions turn translucent add the ginger garlic paste. Saute and cover with a lid for 1 minute.

Now add the tomatoes, salt, and masala powders and saute  for 1 minute and cover with a lid again till the tomatoes turn mushy.

It's time to add the masoor and prawns into the onion tomato mix. Saute for 2 minutes and add the rice, some more salt and saute till everything is mixes well.  Add 2 cups of water, close the cooker with the lid and cook for 2 whistles. 

Mix everything and add chopped coriander leaves before serving.

Enjoy hot with roasted papad and pickle.