Vegetable and Lentil Pulao
by Tarla Dalal
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Added to 186 cookbooks
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A concoction of rice, dal, mixed veggies, saffron and fried onions, is layered with a rich gravy made with onion paste, and baked in an oven. This is a relatively easy-to-make main course, but the effect is grand because baking creates a ‘dum’ effect in the vegetable and lentil pulao.
- Boil the rice. Each grain of the cooked rice should be separate. Drain and keep aside.
- Combine the dal and 1½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 to 15 minutes or till the dal is cooked. Keep aside.
- Combine the rice, dal, mixed vegetables, fried onions, saffron-milk mixture and salt in a bowl and mix well.
- Divide the rice-dal mixture into 2 equal portions and keep aside.
- Heat the ghee in a broad non-stick pan, add the prepared onion paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Remove from the flame, add the curds, sugar and salt and mix well. Keep aside.
- Grease a microwave safe baking bowl with ghee, put 1 portion of the rice-dal mixture and spread it evenly using the back of a spoon.
- Pour the prepared curry and spread it evenly.
- Finally put all the remaining rice-dal mixture and spread it evenly.
- Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
- Just before serving, turn upside down on a big serving plate.
- Serve immediately with fresh curds.
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