Saboot Moong Dal Pulao | Whole Mung Bean Pilaf (with Coconut)

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!

Ingredients:
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

Method: 

1. 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.
2. 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.
3. 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.
4. 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. 
5. Stir to ensure the spices coat all of the rice.
6. Pour in 31/4 cups of water and bring to a boil. Reduce heat, cover and cook for 10 minutes.
7. Remove the cover of the pan and continue cooking till all of the water has been absorbed.
8. Turn off the heat. Cover the pulao and let it sit for 10 - 15 minutes.

Vegan Recipe

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