Saturday, October 18, 2008

Green lentil pulao

When I made this pulao, it was with the intention of submitting it for Sra’s Legume Love Affair. After I made it, though, I had a sudden rush of doubt… were green lentils legumes? I couldn’t remember if legumes meant just beans, or whether lentils were included under that heading.

I’m afraid this story doesn’t have much suspense in it – or even a story – and even I couldn’t spin it out to my usual preposterous lengths… because, when I googled “Are lentils legumes?”, Google promptly – and unsuspensefully - informed me that yes, they are. End of story. No more suspense.

But yay, this recipe can go out to Sra for the
4th Legume Love Affair – and it is. I do love it when a plan comes together!

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What’s more, this also qualifies for
Srivalli’s Rice Mela, so I’m sending it off there as well.

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Now I'm twice as satisfied.

Recipe for: Green lentil pulao

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Ingredients:

Wash well and soak together, for at least 30 minutes: ½ cup green or puy lentils (or any lentils that keep their shape when cooked)
2 cups basmati rice

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Grind to a smooth paste:

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10-15 fresh mint leaves
¼ cup coriander stems (preferably) or leaves

1” piece ginger
4 fat garlic cloves
3-4 fresh green chillies (or to taste)
½ tsp coriander seeds (green ones if possible)

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Vegetables and spices:
1/2 cup onions, sliced thin
1 medium tomato, chopped
1/4 cup green beans, sliced
1/4 cup frozen green peas
1/4 cup green bell pepper
1 tsp cumin seeds
1 bay leaf
2 tsp oil
Salt to taste
About 3 cups water or whey (I use rice:liquid ratio of 1:1.5)

Method:

1. Heat 2 tsp oil in a large pan (which has a tight-fitting lid). Add the cumin seeds and fry for 30 seconds, then add the sliced onions and fry till they start softening.

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2. Add the chopped tomato and stir fry for 2 minutes,

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then scrape in the mint paste and fry it on medium heat for 3 minutes, stirring till it begins to change colour.

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3. Now add the sliced vegetables and stir well, then let them cook for 5 minutes or so.

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4. Next, add the soaked rice-lentils and bay leaf, stir till well mixed.

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Turn the heat up to high and fry this, stirring continuously, for 2-3 minutes, till the rice grains begin to turn opaque.

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Add salt to taste, then pour in the water (or whey, if you have it).

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Stir well again, then turn the heat up again.

5. Once the water comes to a rolling boil, turn the heat right down, cover the pan and let the rice and vegetables cook for 15 -18 minutes, undisturbed, then turn off the heat. Let the pulao rest for 15 minutes. Ideally, do not lift the lid at all during this time.

6. After 15-20 minutes, lift the lid, sniff at the aroma, fluff the rice with a fork and serve hot with a cool cucumber raita.

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6 comments:

sra said...

Shyam, I've had that doubt so often - are lentils legumes - even tho' I know they are.
Love that green mixture in your mixie. It reminds me of hill stations! Thanks for the entry.

Srivalli said...

Thats such a lovely dish..thanks shyam..

G.Pavani said...

First time here..it looks nice to here..pulao looks yummy and colurful

Aparna said...

A great one dish meal.
I was also asking Sra whether lentils were legumes.:)

news.linq.in said...

Wow! You always deserve the special praise for your step by step presentation followed with so tempting photographs :-),
"Green lentil pulao" is looking very yummy ,will surely like to try it.

Regards,
Vibha.

small kitchen tables said...

Pulao looks delicious and colorful! Such a lovely dish!