Tasty Vegetable and Lentil Pulao Recipe

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Vegetable and Lentil Pulao is a flavorful, aromatic pulao made with various vegetables and toor dal. A one pot rice dish that can be perpared very easily at your home with just a few ingredients. This is a wholesome dish which is perfect for your kid’s. You can serve this for weekend dinner and it tastes when served hot.

Ingredients

For The Rice-dal Mixture

1 1/4 cupsrice (chawal) soaked for 30 minutes and drained
3/4 cuptoovar (arhar) dal
1/2 cupthinly sliced deep-fried onions
3/4 cupchopped and boiled mixed vegetables (french beans , carrots and green peas)
2pinches saffron (kesar) strands dissolved in 2 tsp of milk
saltto taste

For The Curry

2 tbspghee
1 cupwhisked fresh curd (dahi)
1 tspsugar
saltto taste

To Be Ground Into A Smooth Onion Paste

1/2 cuproughly chopped onions
2 tbspgrated fresh coconut
4whole dry Kashmiri red chilies , broken into pieces
25 mm (1”)piece ginger (adrak)
4garlic (lehsun) cloves
1 tbsppoppy seeds (khus-khus)
2cardamoms
2 tspcoriander (dhania) seeds
1 tsproasted cumin seeds (jeera)

Other Ingredients

2 tspghee for greasing
2 tbspmilk
1/2 cupdeep-fried onions

Directions

For the rice-dal mixture

In a deep pan add the rice and enough water and cooked till the rice is soft and once done, drain the water from the rice and keep it aside.
In a deep pan add dal and 1½ cups of water and cook on a medium flame for 10 to 15 minutes or till the dal is cooked and keep it aside.
In a bowl add the rice, dal, mixed vegetables, fried onions, saffron-milk mixture and salt and mix it well.
Divide the rice-dal mixture into 2 equal portions and keep it aside.

For the curry

In a blender add onion, grated coconut, red chilies, ginger, cloves, poppy seeds, garlic, cardamon, coriander seeds, and cumin seeds and a little water and blend to a smooth paste.
Heat the ghee in a broad non-stick pan, add the blended paste and cook on a medium flame for 2 to 3 minutes and stir occasionally.
Switch off the flame the flame, add the curd, sugar and salt and mix it well, switch off the flame and keep it aside.

How to proceed

Grease a microwave safe baking bowl with ghee, put 1 portion of the rice-dal mixture and spread it evenly by using the back of a spoon.
Pour the prepared curry and spread it evenly and finally put all the remaining rice-dal mixture and spread it evenly.
Pour the milk over it, cover with a lid and bake in a preheated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high power for 5 to 7 minutes.
Just before serving, turn upside down on a big serving plate and serve it with raita.

Meghna Nath