As the days get shorter my drafts seem to be getting smaller too and the reason is that I am able to cook only on the days I am off work. I can no longer cook and take pictures in the evenings since it gets dark pretty early. So I am now down to just a handful of items in drafts and this one has been in it for 2 months. Yeah, I sometimes just tend to forget some posts. This pulao is not only healthy, but also tasty. This dish was actually put together on the whim just because my methi leaves were dying. Since I get to taste Indian store delicacies only once every few months, I could not let it get spoilt. So they along with lentils got transformed into this tasty rice. If you have the masala on hand, then this is a breeze to put together during weeknights. Off to the recipe.
1.5 cups uncooked basmati rice
2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1 small onion chopped
1 garlic clove minced
4 green chillies slit
1/4 cup channa dal soaked for 30 minutes (Kadala paruppu)
1 bunch methi leaves (about 2 cups)
1 tsp cumin powder
Salt to taste
1/4 tsp turmeric
1 tsp kasturi methi
5 tsp lemon juice (optional)
Make the masala in bulk and store in airtight container.
Cook the rice and allow to cool. Prepare the masala as mentioned in the capsicum rice post.
Heat oil and add mustard seeds. When they pop add the urad dal.
When the dal turns golden brown add the onions, garlic and green chillies.
Saute until onions are done.
Add the soaked channa dal.
Saute until the channa dal gets cooked, say 10 minutes.
Add the methi leaves.
Saute for a couple of minutes. Add cumin powder, turmeric and salt. Saute for say 5 minutes.
Add kasturi methi.
Add the cooked and cooled rice.
Add the masala.
Add lemon juice. Mix it all together gently.
Tasty and healthy pulao ready to be served with raita or chips.