Spicy Vegetable and Lentils Pulao

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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Ingredients

  • 1 - medium green bell pepper
  • 1 - medium red bell pepper
  • 1/4 - small cabbage
  • 2 - medium potatoes
  • 1 - large carrot
  • 2 - plum tomatoes
  • 1 cup - frozen corn kernels
  • 1/2 cup - frozen lima beans
  • 1 cup - cooked chickpeas (Kabuli channa)
  • 1/2 cup - French beans
  • 2 - large onions
  • 2 tbsp - oil
  • 2 cups - basmati rice
  • 1 tsp - cumin seeds
  • 1 tsp - mustard seeds
  • Salt - to taste

How to Make Spicy Vegetable and Lentils Pulao

  • Wash rice well, drain and set aside.
  • Cut all vegetables into even sizes. Slice the onions very thin.
  • Heat oil in a kadai, add cumin and mustard. When they splutter, add the onions and fry till golden.
  • Then add vegetables, including the frozen ones - except the tomatoes - and fry for 2 mins.
  • Add just enough water to cover the vegetables and boil till cooked 3/4 way through.
  • Add the rice, 2 cups water, let it come to a boil.
  • Add the tomatoes and cooked chickpeas, reduce heat. Cover and cook on a low heat for 10-15 mins.
  • Serve hot, garnished with coriander leaves.

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