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.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
No comments:
Post a Comment
Please leave here your comments and suggestions