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kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao |

kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao | with 27 amazing images.



kodri and moong basanti pulao is a vibrant and flavorful rice dish made with kodri millet (foxtail millet), moong dal (green gram), crunch of nuts and touch of sweetness from raisins. Learn how to make kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao |

kodri and moong basanti pulao recipe is a delightful dish that combines the nutty flavor of kodri (also known as barnyard millet) with the subtle sweetness of moong dal (split mung beans), resulting in a wholesome and aromatic pulao.

This diabetes and kidney friendly basanti pulao is not only bursting with flavor but also rich in protein, fiber, and essential nutrients, making it a wholesome addition to any table.

kodri and moong basanti pulao offers a multitude of health benefits owing to its nutritious. Here are the main ingredients used for making this recipe:

1. Kodri is a good source of essential nutrients such as magnesium, phosphorus, and iron, while moong dal provides vitamins like folate, vitamin B6, and vitamin C. Additionally, the inclusion of vegetables adds vitamins, minerals, and antioxidants to the dish, enhancing its nutritional profile.

2. Moong dal (split mung beans) is a great source of plant-based protein, essential for muscle repair, growth, and overall body function

You can also try other interesting diabetes and kidney friendly recipes like the hariyali mixed sprouts dalia pulao recipe and Bulgur Wheat and Matki Pulao.

pro tips to make kodri and moong basanti pulao recipe: 1. Soak the kodri and moong dal for at least 4 hours or overnight. This will help the grains cook evenly and become soft. 2. Use ghee for frying the spices and nuts. This will add a rich flavor to the pulao. 3. Instead of kodri you can use any other grain of your choice to make this recipe.

Enjoy kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao | with detailed step by step photos.

Kodri, Moong Basanti Pulao

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Kodri, Moong Basanti Pulao recipe - How to make Kodri, Moong Basanti Pulao

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method
For kodri and moong basanti pulao
    For kodri and moong basanti pulao
  1. To make kodri and moong basanti pulao recipe, heat ghee in a deep pan, add cinnamon, cardamom, cloves, bayleaf, black peppercorns, mace, almonds, cashews and raisins.
  2. Sauté for a few seconds. Add ginger garlic paste and onions and sauté on a medium flame for 2 minutes.
  3. Add green chillies, moong, kodri, turmeric powder and salt. Mix well.
  4. Add 2 cups of water, mix well and cover and cook on a slow flame for 15 minutes until its perfectly cooked, while stirring occasionally.
  5. Serve kodri and moong basanti pulao hot.
Nutrient values (Abbrv) per serving
Energy152 cal
Protein5.7 g
Carbohydrates21.3 g
Fiber3.1 g
Fat5 g
Cholesterol0 mg
Sodium4.9 mg
Kodri, Moong Basanti Pulao recipe with step by step photos

like kodri and moong basanti pulao recipe
    like kodri and moong basanti pulao recipe
  1. kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao | then do try other healthy pulao recipes also:

what is kodri and moong basanti pulao made of?
    what is kodri and moong basanti pulao made of?
  1. See the below image of list of ingredients for making kodri and moong basanti pulao.

how to make kodri and moong basanti pulao
    how to make kodri and moong basanti pulao
  1. To make kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao | heat 2 tsp ghee in a deep pan. Ghee adds a rich, nutty flavor to the pulao. When heated, ghee releases its own aroma and compounds that contribute to the overall taste profile of the dish.
  2. Add 1 inch cinnamon (dalchini). Cinnamon has a very mild sweetening effect. This complements the overall flavor profile of the Basanti Pulao, which often leans slightly sweet due to the use of raisins or saffron.
  3. Add 2 green cardamoms (elaichi). Cardamom is a warm and aromatic spice with complex flavors that include citrusy, floral, and slightly peppery notes.
  4. Add 3 cloves (laung / lavang). Cloves are a warm and aromatic spice. When roasted with the other whole spices (cinnamon, cardamom, bay leaf) at the beginning of the recipe, cloves release their essential oils which contribute a distinct and pleasant fragrance to the overall dish.
  5. Add 1 bay leaf (tejpatta). 
  6. Add ½ tsp black peppercorns (kalimirch).
  7. Add 1 mace (javantri).
  8. Add 10 roughly chopped almonds (badam) . Add almonds along with the cashews and raisins when tempering the spices with ghee. This will toast the almonds and add a subtle nutty flavor. This will add a bit of crunch and visual appeal to your pulao.
  9. Add 5 roughly chopped cashew nuts (kaju). The cashews provide a delightful crunch that complements the soft and fluffy texture of the cooked kodri and moong dal. This contrast in textures adds interest to each bite.
  10. Add 7 raisins (kismis). Raisins provide a burst of sweetness that contrasts nicely with the savory flavors of the kodri, moong dal, and spices. This sweet-savory combination is a hallmark of Basanti Pulao.
  11. Sauté for a few seconds.
  12. Add 1 tbsp ginger-garlic (adrak-lehsun) paste. Fresh ginger and garlic are aromatic ingredients, meaning they have strong smells that contribute significantly to the overall taste of a dish.
  13. Add 2 slit green chillies. Green chillies add a touch of heat and spiciness to the pulao. This helps to balance the other flavors in the dish, which can be slightly sweet due to the moong dal and potentially the addition of saffron.
  14. Add ¼ cup thinly sliced onions.
  15. Sauté on a medium flame for 2 minutes.
  16. Add ¼ cup green moong dal (split green gram) . Moong dal is a legume, rich in protein, adding a nutty and earthy taste to the pulao. It complements the slightly grassy flavor of kodri.
  17. Add ½ cup kodri (varagu). Kodri provides the foundation of the pulao. It's the starchy element that gets cooked with the spices and other ingredients to create the main body of the dish.
  18. Add ½ tsp turmeric powder (haldi).
  19. Add salt to taste.
  20. Mix well.
  21. Add 2 cups of water.
  22. Mix well.
  23. Cover and cook on a slow flame for 15 minutes until it’s perfectly cooked, while stirring occasionally.
  24. Serve kodri and moong basanti pulao recipe | diabetes and kidney friendly basanti pulao | moong varagu basanti pulao | hot.

pro tips to make kodri and moong basanti pulao
    pro tips to make kodri and moong basanti pulao
  1. Soak the kodri and moong dal for at least 4 hours or overnight. This will help the grains cook evenly and become soft.
  2. Use ghee for frying the spices and nuts. This will add a rich flavor to the pulao.
  3. Instead of kodri you can use any other grain of your choice to make this recipe.

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