Sunday, 20 July 2014

KOBI MASOOR PULAV / CABBAGE AND RED LENTIL PULAV



 
KOBI MASOOR PULAV / CABBAGE AND RED LENTIL PULAV

INGREDIENTS

Rice
1 cup
Cabbage shredded
2 cups
Chana dal / Split Bengal gram soaked
¼ cup
Masoor / Red lentil sprouts
1 cup
Onion chopped                
1 no
Tomato chopped
1 no
Curry leaves
4 – 5 nos
Green chillies slit in length
2 nos
Haldi / turmeric
¼ tsp
Chilli pdr
½ tsp
Dhania jeera pdr / coriander cumin pdr
½ tbsp
Dry coconut grated, lightly toasted and crumbled
1 tbsp
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Coriander leaves chopped
2 – 3 sprigs
Salt
T.T.

 

METHOD:

1.       Heat oil, add in the rai, and jeera. When it crackles add in the Heeng and haldi.

2.       Add the onions along with the green chillies and curry leaves. Sauté well till they have softened and turned a light brown.

 
3.       Then to it add the tomato. Again sauté till it has slightly softened.

 
4.       Add in the chana dal, masoor sprouts along with the cabbage.

 
5.       Sauté for half a minute. The masoor cooks very fast so be careful or eventually it will get all mushy.

6.       Add in the washed and drained rice, sauté a minute and add into it double the rice quantity hot water.

7.       When it all starts to bubble and boil, add in the chilli pdr, dhania jeera pdr, dry coconut and salt.

8.       Cover and simmer till all the water is absorbed and the rice is cooked.

9.       Serve hot garnished with chopped coriander leaves and scraped fresh coconut.




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