Source: Veg recipes of India
Raw rice - 1 cup
Moong dal/pasi paruppu - 1/4 cup
Water - 5 cups
Salt - as needed
Ginger chopped - 1 tbsp
Asafoetida - 1 pinch
Ghee - 2 tbsp
Pepper - 1 tsp
Cumin seeds - 1 & 1/2 tsp
Curry leaves - 1 sprig
Asafoetida - 2 pinches
Cashews - 8 Split/ broken
An optional step is to roast the moong dal for extra flavour. Wash rice and dal together. Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for a few seconds.
Add 5 cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.
Temper with the items given under the table. First add ghee, when hot add pepper and let it start sputter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to the pongal and mix well.
250 g Red kidney beans/ Rajma
200 g basmati rice
2 Green chilli ?finely chopped
2 tbsp ghee
100 g onion sliced
150 g Tomatoes chopped
150 g potato small cubes
Salt to taste
1tsp Red chilli powder
1/4 tsp turmeric powder
1 tsp garam masala powder
1 bay leaf
5-6 black peppercorns
1 Star anise
1/2 inch cinnamon
1 mace flower
1 tsp cumin seeds
chopped coriander for garnish
Soak rajma /kidney beans for minimum 6-7 hrs. Discard the water in which rajma is soaked and pressure cook for 25 minutes.
Wash and soak long grain basmati rice and keep it aside for 30 minutes.
Now in a deep pan heat ghee, add cumin, bay leaf, mace, star anise, cloves, cinnamon, and bay leaf cook for a minute on low till spices become fragrant.
Add grated ginger, sliced onion, and slit green chilies. Saute till onion start to turn pink.?
Add finely chopped tomato, salt, red chili powder, garam masala powder and cook until tomato becomes mushy and pulpy.
Add 1/4 cup of water and cook the masala for a minute and add cooked rajma in the pan. Stir to combine everything.
Now add soaked and drained rice to the pan and gently mix everything.
Add 350ml of water and cover to cook on medium-low heat for 12-15 minutes.
After 15 minutes open the lid to a delicious aroma of perfectly cooked Rajma pulao.
Fluff the rice gently and it is ready to serve.
Enjoy it hot with a side of raita, pickle, and papad for a tasty and quick comfort meal.
1 tbsp refined oil
1 medium onion, peeled and finely sliced
2 thin spring onions, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)
Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
1 Lemon Size Tamarind
¾ Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
1 Cup Raw Rice
5 Cups Water
2 tsp Urad Dal
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tbsp Coriander Seeds
¼ tsp Fenugreek seeds
¼ tsp Mustard seeds
1 tsp Cumin Seeds
½ tsp Fennel Seeds
1 tsp Peppercorns
8 Red Chili Adjust according to your spice level
Few Curry Leaves
2 tbsp Desiccated Coconut
¼ tsp Turmeric Powder
2 tsp Salt
1 tsp Jaggery
3 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Few Curry leaves
a Pinch Asafoetida (Asafetida / Hing)
1 Carrot Cubed
10 Beans Chopped to 1" pieces
2 Potato Cubed
¼ Cup Green Peas
1 Cup Baby Onion Peeled & washed
2 tbsp Coriander Leaves
1 tbsp Ghee
1 tbsp Cashew Ghee roasted Cashews
Soak tamarind in 1 cup warm water and extract juice and keep it aside
Dry roast all ingredients given under "Bisibelabath Spice Powder" section and roast till the dal turns light brown
Cool the roasted ingredients and take in a mixer jar. Add dry coconut and grind everything to a fine powder. Keep this Bisibelebath Powder aside
Switch on the Instant Pot in Sauté Mode. Heat ghee in the pot. Add mustard and cumin seeds and allow it to sputter.
Add Asafoetida and curry leaves and give a mix
Now add the baby onions and Sauté in ghee till translucent
Then add all the vegetables and give a good mix.
Now add the ground bisibelebath powder we prepared earlier and mix well
Time to add Tamarind juice. Stir everything. Add washed toor dal and rice to the instant pot and mix.
Finally add salt, turmeric powder, jaggery and 5 cups of water. Our Bisibelabath mixture is now ready to get cooked.
1/4 cup Caramelized onions
Mint Leaves (Pudina) , for garnish
1 teaspoon Ghee
1 tablespoon Cashew nuts
1 tablespoon Raisins
To begin making the Vegetable Yakhni Pulao Recipe, first roast all the spices including shahi jeera, coriander seeds, fennel seeds, cloves, cardamom, cinnamon stick and whole black peppercorns in a small pan over medium heat. This will take about 4 to 5 minutes.
Once roasted, make a coarse powder and keep aside.
Prepare the caramelized onions for garnish. Heat a pan with some oil. Add the thinly sliced onions and cook till it turns brown in colour. Keep it aside.
In another small pan, add a tablespoon of ghee and roast the cashew nuts over medium heat until golden brown and crisp. Once golden brown, add the raisins and saute for a few minutes and turn off the heat. Keep this aside for garnish.
The final step is to cook the rice with the stock and vegetables.
In a large sauce pan over medium heat, add 3 tablespoons of ghee. Add the onions, ginger, garlic, green chilies, bay leaf and saute until the onions soften and you get good aromas.
Add the spice powder mix, the chopped vegetables and the rice. Stir for a few minutes until you can see the rice is well coated with the spices.
After a few minutes, add the vegetable stock/water and the yogurt. Add the salt and the chopped mint leaves. Stir well to combine. Bring the Yakhni Pulao to a brisk boil.
Once it comes to a brisk boil, turn the heat to low, cover the pan and cook the pulao until all the rice is absorbed. The rice should be of grainy texture.
Once all the water is absorbed, turn off the heat. Allow the Yakhni Pulao to rest for 10 minutes before you can stir.
After 10 minutes, open, add the chopped coriander leaves and give it a stir with a large fork and fluff up the rice.
Transfer to a serving dish, garnish with the caramelised onions, cashew nuts and mint leaves.
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