With Indian food, it is sometimes difficult to come up with Healthy Recipes. Nevertheless, keep trying till you find something healthy and flavorful. I befriended Brown Rice a few years back and it has become a staple in my pantry. Yes, we still love White Rice but don’t eat it seven days a week!
Hubby’s Mom once handed me a mystery legume called “Muthira” and I was clueless as to what to do with it. “Muthira” or “Horse Gram” is a lentil which is popular in South India. The whole seeds of horse gram are often fed to cattle and hence I think the name “Horse Gram”. Mudhira has a longer cooking time compared to other lentils. I soaked it overnight and then pressure cooked it. It still had a bite to it which I loved.
I made a simple Pulav with Brown Basmati Rice and Muthira. Brown Basmati Rice is healthy and aromatic. It has a longer cooking time compared to the regular Brown Rice and White Basmati Rice. It takes around 45 minutes to cook Brown Basmati Rice. Once cooked, it has a slightly dry texture and nuttier flavor unlike White Basmathi Rice.
You can serve this Pulav with any Raitha or curries like Vegetable Khurma.
Serves: 3 or 4
- Brown Basamthi Rice – 1 cup
- Mudira (Horse gram) – 3/4 cup
- Bay Leaves – 2
- Garlic Cloves – 2
- Diced Red Onions – 1 small
- Cumin Seeds – 1/4 tsp
- Garam Masala Powder – 1/2 tsp
- Lemon Juice – 1 tsp (optional)
- Salt – to taste
- Ghee – 1 tsp
- Oil – 2 tsp
- Soak the horse gram overnight in water. Rinse and drain. Pressure cook the gram in plenty of water with the bay leaves, garlic cloves and salt to taste. I pressure cooked it for around 6 whistles on medium heat (around 15 minutes).
- Meanwhile soak the brown basmati rice in water for half an hour. Rinse and drain. Keep aside.
- When the pressure subsides, open the cooker and drain the lentils. Reserve the liquid. Discard the bay leaves.
- Heat 1 tsp ghee and 2 tsp oil in a non stick pan. Splutter the cumin seeds.
- Add the diced onions and saute until it begins to change color.
- Add the drained basmathi rice to the pan and stir fry for a few minutes. Measure and add a total of 3 cups of the reserved liquid/water to the rice. I had to use 3 cups of liquid to cook the rice though the instructions on the packet had asked for 2 cups.
- Add salt to taste and bring everything to a boil. Cover and cook the rice on medium heat for 20 minutes.
- Open the pan and add the cooked lentils to the rice. Sprinkle 1/2 tsp garam masala powder.
- Cover and continue cooking on medium low heat for half an hour. Keep checking for the water level so that the rice doesn’t get burnt.
- When the rice is cooked and liquid has been absorbed, remove from heat and keep covered.
- If you prefer, sprinkle 1 tsp pf lemon juice and mix everything before serving.