To make the Masoor pulao, first wash and soak the masoor overnight in sufficient water. They will almost double up in quantity.

Before preparing the pulao, wash the Basmati rice and soak it in sufficient water for half an hour.

In the meantime cut the potatoes into thin wedges. Chop the onions and tomatoes finely.

Grind the coriander, ginger, garlic, green chillies and cumin into a fine paste.

Heat a kadhai and add the oil.

Deep fry the potato wedges in the hot oil and keep aside. (Saute and cook covered in a pan in less oil for a healthier option)

Heat a heavy bottomed pan and add the oil for tempering.

Add all the whole spices mentioned. As soon as they splutter, add the ground green paste and saute for a while.

Now add the chopped onions and a little salt. Saute till onions turn translucent.

Add the turmeric powder and mix well. Add the chopped tomatoes and saute. Cook covered till the tomatoes are done.

Add the rest of the spice powders and mix. Add the washed and cleaned lentils. Mix and cook covered for about 7 – 8 minutes.

Now add the drained rice and saute.

Halfway through the cooking process, boil the mentioned water for rice. Add this hot water to pulao mixture, and salt to taste.

Cook on high flame for a few minutes. After about 5 minutes, reduce the heat and cook covered on low flame till the rice and lentils are both cooked.

Garnish with chopped coriander leaves and serve with a drizzle of some homemade ghee with a side of boondi raita and some salad for your parties or special occasions!