Sprouted Vaal ka Pulao
by Tarla Dalal

An elaborate recipe, no doubt! it might take a little time to prepare, but is definitely not tough to make – so do give it a try, and you are sure to keep making it again and again!

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Sprouted Vaal ka Pulao recipe - How to make Sprouted Vaal ka Pulao

2 1/2 cups cooked long grained rice (basmati) , refer handy tip
1 1/4 cups cooked surti vaal (field beans/ butter beans) (field beans)
salt to taste
1 1/2 tbsp oil
2 cloves (laung / lavang)
25 mm (1”) stick cinnamon (dalchini)
1 tbsp raisins (kismis)
a pinch asafoetida (hing)
2 green chillies , finely chopped
1/4 tsp chilli powder
2 tbsp chopped coriander (dhania) for the garnish
2 tbsp grated fresh coconut

Method

Combine the cooked rice, vaal dal and salt together in a kadhai, mix gently and keep aside.
Heat the oil in a small pan, add the cloves, cinnamon, raisins, asafoetida, green chillies and chilli powder and sauté for few seconds. Pour this over the rice and vaal dal.
Cover and cook on a slow flame for 2 to 3 minutes.
Serve hot garnished with coriander and coconut.

Handy tip:

To make 2 cups of cooked rice, clean, wash and soak 1 cup rice in water, drain and add 2 cups of water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork. Use as required.