Sprouted Dals and Corn Pulao
by sushila36
Added to 4 cookbooks
This recipe has been viewed 6719 times
An irrestible rice recipe, sprouted dal and corn pula is a healthy pula recipe with sprouts and corn kernels . The ghee and whole spices simply blend magically with the rice, sprouts and boiled corn to prepare a flavourful delight, sprouted dal and corn Pula.
- Wash the rice and soak the rice for 1 hr. after 1 hr strain the basmati
- Rice and keep aside.
- Put two tbsps of ghee in a kadai, when hot put the
- Bay leaves and some pepper corns.
- When the pepper corns splutter add
- The ginger and garlic paste and fry well.
- Then sauté the sprouted dals
- For some time until soft.
- Then add the boiled corns and sauté for some time.
- Then add the srained basmati rice into this and add 3 cups of
- Water, salt for taste and leave to boil and cook.
- After the full water is absorbed close the lid and keep for some more time even if we feel it
- Is uncooked. it will cook well even when closed and kept for some time
- Due to the heat inside.. in another kadai add 1 tsp of ghee and fry
- The onion until brown and keep aside.
- In the same ghee fry the
- Cashewnuts and kismis.
- Decorate the pulao with the fried onions,
- Cashewnuts and kismis and ready to serve
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This recipe was contributed by sushila36 on 29 Jun 2001
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