Masoor Dal and vegetable pulao

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Ingredients:-

  1. Basmathi rice – 2 cups
  2. Whole masoor dal – 1 cup; soaked in water for 4-5 hours
  3. Ghee – 1 tbsp.
  4. Oil – 1 tsp.
  5. Green cardamom – 3 numbers
  6. Clove – 3 numbers
  7. Cinnamon – one 2″ piece
  8. Pepper corns – 4 to 5 numbers
  9. Bay leaf – 1 number
  10. Cumin seeds – 1 tsp.
  11. Ginger garlic paste – 1 tbsp.
  12. Onions – 2 medium, thinly sliced
  13. Greenchilly – 1 number, slit
  14. Kashmiri chilly powder – 1/2 tsp.
  15. Turmeric powder – 1/2 tsp
  16. Carrot –  1/2 cup ( finely chopped)
  17. French beans – 1/4 cup, finely chopped
  18. Green peas – 1/4 cup
  19. Cilantro – 1/4 cup, chopped
  20. Mint leaves – 1/8 cup; chopped
  21. Tomato – 2 medium, seeded & finely chopped
  22. Salt to taste
  23. Boiling water – 4 cups

Method:-

  1. Soak the Basmathi rice in water for 30 minutes. Drain water from the rice and set aside.
  2. Heat 1 tbsp. ghee and 1 tsp. of oil in a deep bottomed pan. Add the cumin seeds, cardamom, cloves, cinnamon, bay leaf and pepper corns. Stir in the ginger- garlic paste and cook for a minute.
  3. Add the greenchilly and sliced onions & cook till the onions turn turn golden brown in colour.
  4. Stir in the turmeric and kashmiri chilly powders &  mix for a minute on low heat.
  5. Add the drained masoor dal, chopped cilantro, mint and the vegetables. Fry for 3-5 minutes on medium high heat.
  6. Stir in the basmathi rice and fry for a minute on high heat. Add the boiling water, salt and chopped tomatoes.
  7. Cover and cook on medium heat for 10 minutes.

SOURCE:-  The Bombay Chef

 

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