Vaal Dal Pulav

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Vaal beans - 200 g
  • Basmati rice - 500 g
  • Onions, sliced fine - 2
  • Green chillies, cut lengthwise into four - 6
  • Potatoes, cut into 1 inch cubes - 2
  • Garam masala - 1tsp
  • Ginger garlic paste - 1 tbsp
  • Tomatoes, chopped fine - 2
  • Cloves - 4
  • Elaichi - 4
  • Cinnamon - 2 (1/2 inch pieces)
  • Bay leaf - 1
  • Red chilli powder - 1.5 tsp
  • Fried cashew for garnishing - 1 tbsp (optional)
  • Coconut paste - 2 tbsp
  • Haldi - 1/4 tsp
  • Ghee - 3 tbsp
  • Oil - 4 tbsp
  • Salt
  • Chopped coriander leaves - 2 tbsp
  • Chopped mint leaves - 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.

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