Method

 Pandhara Rassa:

1. Boil soaked masoor in salted water for 7–8 minutes. Drain and reserve stock.

2. Grind sunflower seeds and fresh coconut to make a smooth white paste.

3. Heat oil in a pot, and sauté cinnamon, cardamom, cloves, and peppercorns.

4. Add onions, chilies, and ginger-garlic paste. Sauté till translucent.

5. Add cooked masoor, white paste, and salt. Mix well and simmer for 5–7 minutes. Adjust consistency with water.
   
   

Zanzanit Pulao:

1. Make tala masala: sauté slit onions in oil until red, add dry coconut, and roast till red. Grind into paste (no extra water).

2. Heat oil in a heavy pot. Add whole spices, green chilies, and chopped onion. Sauté until translucent.

3. Add ginger-garlic paste, followed by potatoes. Sauté briefly.

4. Add turmeric, kanda lasun masala, and salt. Mix in washed rice.

5. Add ground tala masala and mix well. Pour in water or masoor stock.

6. Cover and cook on low to medium heat for 10–12 minutes.

7. Garnish with fresh cilantro. Serve hot with Pandhara Rassa.
   
   

Recipe Notes:

• Don’t skip soaking masoor overnight — it ensures faster, even cooking.

• Use small-grain rice like ambe mohar or jeera samba for authentic texture.

• For spicier flavor, increase green chilies in both the rassa and pulao.

• The tala masala adds depth; roast it slowly for best flavor.

• Use leftover masoor stock in pulao for extra nutrition and taste.