Sprouted Vaal ka Pulao

Sprouted Vaal ka Pulao

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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!

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

Soaking time:  10 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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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

  1. Combine the cooked rice, vaal dal and salt together in a kadhai, mix gently and keep aside.
  2. 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.
  3. Cover and cook on a slow flame for 2 to 3 minutes.
  4. Serve hot garnished with coriander and coconut.

Handy tip:

    Handy tip:
  1. 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.