Peas and Potato (Khichadi) Pulav
Often I face a dilemma when I have to pack the lunch box. Pasta is a sure winner of a recipe and in goes the vegetables without any fuss. I love Lemon Rice, but it is a no-no for the lunch box. We need to sneak in the veggies, alongside the carbs and protein. And, a one pot dish is most welcome. Khichadi is great; but a little messy sometimes for the lunch-box.
How about a quick and easy Pulav with Dal and vegetables? Here goes...
Basmathi Rice - 1/2 cup
Moong Dal - 2 tablespoons
Baby Potato - 4
Green Peas - 3 tablespoons
Green Chillies - 3
Ginger - 1/4 inch
Garlic - 1 flake
Ghee - 2 teaspoons
Oil - 2 teaspoons
Onion - 1/2, chopped finely
Bay Leaf - 1/2
Cinnamon - 1 pinch
Cloves - 1
Turmerric Powder - 1/4 teaspoon
Chilli Powder - 1/4 teaspoon
Salt 3/4 teaspoon (to taste)
Water - 1 cup
Wash Basmathi Rice, drain and keep aside.
Grind the ginger with garlic and green chillies.
Take the clove, cinnamon and bay leaf in a small cup along with turmerric powder, chilli powder and salt.
Heat oil and ghee in a pressure pan and saute onions in it. Add the onions and saute.
When the onion turns pink, add in the spices and fry for 1 minute.
Next add in the washed rice and saute.
Add vegetables and salt to taste.
Saute for 2 minutes and add 1 cup of water.
Close cover and pressure cook. Simmer after the first whistle for 4 minutes.
Allow pressure to subside and then open cover.
Gently mix in the corriander leaves.
Serve hot with Tomato Raitha.