Daal Pulav
by guptaisha
29 Apr 2001
This recipe has been viewed 7412 times
Prepare the delicious daal pulao and serve it garnished with coriander leaves as a main course dish. Find many novel rice recipe, pulao recipe here.
Daal Pulav recipe - How to make Daal Pulav
Preparation Time: 20 mints(including soaking time) Cooking Time: Total Time:
1 cup long grained rice (basmati)
1/4 cup masoor dal (split red lentil)
mixed vegetables to your taste (onion, potato, peas(boiled), carrots, cauliflower,mushrooms, french beans)
2 cloves of garlic (lehsun) (optional)
1/2 " piece of ginger (adrak), grated
1/2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
2 to 3 cloves (laung / lavang)
1/2 black cardamom (badi elaichi)
7 to 8 black peppercorns (kalimirch)
1 " stick of cinnamon (dalchini)
1 bayleaf (tejpatta)
chilli powder and salt to taste
2 tbsp ghee (melted)
2 1/2 cups water
2 tsp lemon juice
Method
- Soak rice and daal for 15 minutes if u have time.
- Coarsly grind cloves, cardamom(only the seeds), black pepper and cinamon.
- Cut onion in slices and rest of the vegetables in cubes.
- Heat ghee and add jeera, tejpatta n skin of the black cardamom now add onion n ginger garlic.fry for 2 minutes and add all the vegetables and fry for 5-7 mints on medium-high flame.
- Add coarsly ground masalas n haldi n salt n chillie.fry for 1 minute.
- Add rice, stir once n add water and lemon juice.
- Keep open till the foam subsides n then cook covered for 15 mints.
- Serve hot or reheated with curd n ghee(optional)
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