Recipe of the day

Sprouted Vaal ka Pulao

Soaking time: 10 minutes

Preparation Time: 10 mins

Cooking Time: 3 mins

Makes 6 servings

An elaborate recipe, no doubt! it might take a little time to prepare, but is definitely not tough to make – so do give it a try, and you are sure to keep making it again and again!

Ingredients

2 1/2 cups cooked long grained rice (basmati) , refer handy tip

1 1/4 cups cooked surti vaal (field beans/ butter beans)

(field beans)

salt to taste

1 1/2 tbsp oil

2 cloves (laung / lavang)

25 mm (1”) stick cinnamon (dalchini)

1 tbsp raisins (kismis)

A pinch asafoetida (hing)

2 green chillies , finely chopped

1/4 tsp chilli powder

2 tbsp chopped coriander (dhania) for the garnish

2 tbsp grated fresh coconut

Procedure

1.Combine the cooked rice, vaal dal and salt together in a kadhai, mix gently and keep aside.

2.Heat the oil in a small pan, add the cloves, cinnamon, raisins, asafoetida, green chillies and chilli powder and sauté for few seconds. Pour this over the rice and vaal dal.

3.Cover and cook on a slow flame for 2 to 3 minutes.

4.Serve hot garnished with coriander and coconut.

Handy tip:

1.To make 2 cups of cooked rice, clean, wash and soak 1 cup rice in water, drain and add 2 cups of water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork. Use as required.