A tasty and nutritional main course
Heat the oil and add cumin seeds and fry rice without water for 2 minutes. Add salt to taste. Add 2 cups of water and boil. Once it starts to boil, reduce the heat and cover the pan and cook until all the water is absorbed. Switch off the heat and after 5 minutes use a fork to separate out the grains and then let it cool.
Boil the masoor and when cooked drain out the water if any left. To test if masoor is cooked squeeze some between thumb and finger.If they quash easily then masoor is cooked.