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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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