Project Description

Channa Dal Vegetable Pulao

 

INGREDIENTS (1 serving)

    • Rice : 1 bowl
    • Onion, finely sliced : 1 medium
    • Peas : ½ bowl
    • Bengal Gram/Channa Dal : ¾ bowl
    • Chopped Carrots : ½ bowl
    • Cumin Seeds : ¼ tsp
    • Oil : 2 tsp
    • Clove : 1
    • Black Cardamom: 1
    • Cinnamon : 1 small stick
    • Bay leaf : 1
    • Salt : to taste
    • Chilli Powder: to taste
METHOD OF PREPARATION
    • Pick and wash the rice. Soak it in double its volume of water for ½ hour.
    • Shell the peas, string and dice the beans, peel and cut the potatoes and carrots.
    • Heat the oil in a heavy pan. Fry the clove, cardamom, cinnamon, bay leaf and cumin seeds to a golden brown colour. Now fry the thinly slices onion to a golden brown colour.
    • Pressure cooks the channa dal separately for five minutes.
    • Add vegetables sauté for a few minutes, add channa dal add soaked rice and fry a little. Add water, salt, chilli powder and cook on a slow fire till done.
    • Finish cooking by steaming the rice by keeping covered for a few minutes.
NUTRINOTES
  • Powerhouse of protein, vitamins and minerals.
  • Channa dal is a good source of protein
  • Can be eaten in lunch or dinner with plain curd or raita.

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