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Nut Pullav and Dal

Nut Pullav:

Ingredients

200 gm Basmati Rice
50 gm mixed nuts - Kaju, Badam, Pista
4 Cloves
4-8 black Peppers (as per taste)
one small / medium Onion
2 Bay leaves
4-8 Red Chillies (as per taste)
Ghee for frying
1 Carrot
6-10 Beans
6 Cardamoms
Salt to taste

Method:

1. Cook rice as usual - make it not sticky.
2. Cut carrots to one inch length and as thick as the bean.
3. Cut beans to one inch length.
4. Stir fry beans and carrots in ghee and some salt.
5. Cut onions as 1 inch long thin strips and fry well in ghee.
6. Lightly fry the nuts and chillies together.
7. Grind with water the nuts, chillies, cloves and peppers.
8. Mix the nuts and chillies paste with fried onions. Mix this mixture with cooked rice and salt to taste. Add bay leaves.
9. Mix the seeds of cardamoms well with the pullav. Keep it warm until you serve.

Dal:

Ingredients:

200 gm Toor Dal
4 Red Chillies
2 Green Chillies
1 tsp Jeera
1 tsp Mustard seeds
1 medium Onion
1 large Tomato
Chopped Coriander leaves
Oil

Method:

1. Cook the dal well and keep aside.
2. Fry mustard in oil until it sputters. Add jeera to it.
3. Cut the onion to small pieces and fry in oil until brown.
4. Add the fried onions to the prepared mustard seeds and jeera. Cut tomatoes to small pieces and add. Add cut green and red chillies to it. Fry all the stuff together until tomatoes cook.
5. Add the cooked dal with required consistency to the mixture. On medium-high flame, speed cook for sometime. On Low flame, simmer for 10 minutes with lid.
6. Add chopped coriander leaves before serving.