Masoor Soji

This recipe is divided into 2 parts; the masoor part and the rice part.

Masoor
Ingredients:
1/2 cup whole masoor lentils, soaked overnight in water
1 onion, thinly sliced
1/2 tsp ginger paste (homemade or store bought)
1/2 tsp garlic paste (homemade or store bought)
Whole spices (2 cloves, 3 black peppercorns, 2 cinnamon sticks)
1/2 tsp turmeric pwd
1 tsp chili pwd
1 tsp coriander pwd
1/2 tsp fennel pwd
2 tsp salt
1 tbsp oil

Preparation:
Mix masoor lentils w/ ginger, garlic, turmeric, chili, fennel, coriander pwds.
Marinate for at least half hour.

Cook:
Heat oil on high heat.
Add whole spices. Once popped add onions and saute until fried brown.
Add marinated masoor and saute for 5 mins.
Add 1/4 cup water and saute again for 10 mins or until water has evaporated.
Add more water until masoor are partially submerged.
Reduce heat to medium and cover. Keep checking every 5-7 mins until masoor is done.
Once masoor is cooked through, add salt.
Make sure all water is evaporated.

Rice
Ingredients:
1 cup rice
Whole spices (2 cloves, 2 cinnamon sticks, 2 cardamom pods)
1/4 tsp turmeric pwd
1/2 tsp chili pwd
1 tsp coriander pwd
1/2 tsp fennel pwd
1 tsp pulao/biryani masala
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tbsp coconut milk pwd (1/2 cup coconut milk)
1 tsp salt
1 tbsp oil

Preparation:
Wash and soak rice in 2 cups of water.
Add turmeric, chili, coriander, fennel, pulao masala pwds, coconut milk, ginger and garlic pastes.
Marinate for at least half hour.

Cook:
Heat oil on high heat.
Add whole spices.
Once popped, add marinated rice and water mixture along w/ salt.
Boil until rice is almost cooked and water has evaporated.

Remove rice from flame.
Stir in cooked masoor carefully so as not to break the rice too much, otherwise it will turn mushy.
Return to stove and reduce flame to low. Cover and cook for 10 mins, or until all liquid has evaporated.
Garnish w/ fresh chopped cilantro.
ENJOY!