Vaal Dal Pulav
Vaal Dal Pulav
Uma Devi Ramachandra
Take a look at more
. You may also want to try
Healthy Veg schezwan fried rice
Best Udupi Dosa
Easy Pasta with Punjabi Tadka
Rate This Recipe
beans - 200 g
- 500 g
Onions, sliced fine - 2
Green chillies, cut lengthwise into four - 6
Potatoes, cut into 1 inch cubes - 2
paste - 1 tbsp
Tomatoes, chopped fine - 2
Elaichi - 4
- 2 (1/2 inch pieces)
Red Chilli powder
- 1.5 tsp
Fried cashew for garnishing - 1 tbsp (optional)
paste - 2 tbsp
- 1/4 tsp
- 3 tbsp
Oil - 4 tbsp
- 2 tbsp
- 2 tsps
How to Make Vaal Dal Pulav
Wash and soak rice for 1/2 hour.
Parboil beans in just enough water with a little salt and keep it aside.
Heat oil along with ghee in a cooker, add cloves, cardamom, cinnamon and bay leaf. Fry for a min.
Add green chillies, onions, and fry till onions turn pink and soft.
Then add ginger-garlic paste and fry till the raw smell disappears.
Add haldi, red chilli powder, dhania powder and fry for 2 mins.
Add tomato pieces and cook till they become soft and mushy.
Add water (double the quantity of rice, about 1 litre or a little more), salt, garam masala and coconut paste.
When the water starts boiling, add drained rice, potato and beans. Mix well and close the cooker and wait for 2 to 3 whistles.
Serve hot sprinkled with coriander, mint leaves and cashews.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.