Sprouted Vaal ka Pulao
by Tarla Dalal
This recipe has been viewed 9064 times
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!
- Combine the cooked rice, vaal dal and salt together in a kadhai, mix gently and keep aside.
- 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.
- Cover and cook on a slow flame for 2 to 3 minutes.
- Serve hot garnished with coriander and coconut.
- 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.
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