Right in the middle of all the festive cooking, the deep frying, the sweets, the savouries, isn't it just typical that one should crave simple home cooked food!!!! I have been making festive treats ever since the beginning of the Navratras and all I wanted to eat yesterday was some simple everyday khana (food) - chawal (rice), dal (lentils), dahi (yogurt) - sigh!!
I shared my craving with the DH and his eyes lit up. Quite frankly, while we like fried stuff, I tend to do it all during the festive period and that can get to be quite a bit. Not the eating that is;), the actual frying. I literally feel like I am operating out of a halwai ka dukaan. I guess its time to air it all out a bit, eh, before we get going once again.
And so I put all the treats away, stuck the fryer out of sight, and cleared out the kitchen to make this simple one pot meal - a delicious and nutritious pulao with whole moong dal, basmati rice, spices, and coconut. Simple heartwarming treat on the evening when we received the first snow of the season!
1 1/2 cup basmati rice
1/2 cup saboot moong dal (whlo mung beans)
1/2 cup shredded coconut, unsweetened
Salt to taste
6 whole peppercorns
1 tsp zeera powder (cumin powder)
1/2 tsp cumin
1 saboot kali elaichi (whole black cardamom)
2 lavang (cloves)
1/2" piece cinnamon
1/4 tsp hing (asafoetida)
1/8 tsp haldi (turmeric)
1/2" piece ginger, minced
5 cloves garlic, minced
1/4 cup cilantro, chopped fine
2 small onions, chopped fine
1 green chili, chopped
2 tbsp oil
- Wash and soak the whole moong dal for 2 hours. In a separate bowl, wash and soak the rice for about an hour. Drain the water from each when ready to cook.
- Heat the oil in a large pan, add the cumin seeds. Next add the black peppercorns, cloves, cinnamon, and black cardamom. Fry until the peppercorns begin to pop and the mix turns fragrant.
- Add the hing and then the onions. Fry on a low to medium heat for 5 minutes. Now add the ginger, garlic, green chili, and cilantro. Continue frying for another 5 minutes.
- Now throw in the moong dal. Stir well. Cover and cook for 7 minutes. Now add the rice, cumin powder, garam masala, haldi, salt to taste, and shredded coconut.
- Stir to ensure the spices coat all of the rice.
- Pour in 31/4 cups of water and bring to a boil. Reduce heat, cover and cook for 10 minutes.
- Remove the cover of the pan and continue cooking till all of the water has been absorbed.
- Turn off the heat. Cover the pulao and let it sit for 10 - 15 minutes.
Like this recipe. Tried it. Leave me a comment:)
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.