Daal Pulao

Delicious daal pulao can be serve with garnished coriander leaves as a main course dish.

1 cup basmati rice 
1/4 cup masoor dal (split red lentil)
mixed vegetables to your taste (onion, potato, peas(boiled), carrots, cauliflower,mushrooms, french beans)
2 cloves of garlic (lehsun) 
1/2 " piece of ginger (adrak), grated
1/2 tsp cumin seeds 
1/2 tsp turmeric powder
2 to 3 cloves 
1/2 black cardamom 
7 to 8 black peppercorns 
1 " stick of cinnamon 
1 bayleaf 
chilli powder and salt to taste
2 tbsp ghee (melted)
2 1/2 cups water
2 tsp lemon juice

    Soak rice and daal for 15 minutes if u have time.
    Coarsly grind cloves, cardamom(only the seeds), black pepper and cinamon.
    Cut onion in slices and rest of the vegetables in cubes.
    Heat ghee and add jeera, tejpatta n skin of the black cardamom now add onion n ginger garlic.fry for 2 minutes and add all the vegetables and fry for 5-7 mints on medium-high flame.
    Add coarsly ground masalas n haldi n salt n chillie.fry for 1 minute.
    Add rice, stir once n add water and lemon juice.
    Keep open till the foam subsides n then cook covered for 15 mints.
    Serve hot or reheated with curd and ghee(optional)

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