27 February, 2020
MIXED LENTIL DAL/MILONDAL & VEGETABLE PULAO – VIDEO
One of the protein rich and fibre rich dal recipe which includes seven types of lentils/dal. I have put almost all the lentils which I use regularly, but you can make any combination of lentils of your choice. I made mixed vegetable plain (ie without any spice) Pulao to combine with the dal and it is no doubt an awesome combination with lot of fibre and nutrients.
You can find many south Indian & north Indian style dal/huli recipes like yellow dal , mango dal/huli , ladies finger dal/huli , chickpeas dal/kadlekalu usli-kattina saaru , tomato dal/Pappu , hesarubele tovve/moong dal , dal makhni -without cream,milk, butter , dal fry on this blog ….
And also some of the recipes using lentils/dal like hesarubele Payasa/moong dal kheer , dal Paratha , chana dal kheer/kadalebele payasa , matar dal pakora/batani ambode , chana dal salad/usli , chickpeas salad/usli , sabut masoor Pulao , moong dal/hesarubele chat etc as well.
Ingredients : measuring cup used – 250 ml
For making vegetable pulao :
- Rice – 1 cup (I have used sona masoori rice, you can use any rice of your choice)
- Water – 2 cups
- Chopped french beans – 1/4 cup
- Chopped carrot – 1/4 cup
- Fresh peas – 1/4 cup
PROCEDURE :
Rinse well the rice, Put all the vegetables and water, pressure cook until 1 whistle
For making milondal :
- Mixed lentils/dal – 1/2 cup (1 tbsp each of – split bengal gram, split black gram, whole black gram, split green gram, whole green gram (broken), red lentil/masoor dal & 2 tbsp of – Pigeon pea/arahar dal/togaribele)
- Onion – 1 big
- Tomato – 1 big
- Green chili – 1 tbsp
- Raw turmeric – 1 tbsp (or 1/2 tsp of turmeric powder)
- Ginger – 1 tbsp
- Curry leaves/Powder – 1 tsp
- Ghee – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1 tsp
- Red chili powder (kashmiri) – 1 tsp (less hot, for color)
- Tamarind juice – 2 tbsp (adjust)
- Salt – 2 tsp
- Water – 3 cups
- Fresh cream – 1 tsp
PROCEDURE :
- Heat 3 cups of water in a pressure cooker, put the rinsed lentils/dal, cover and cook up to 2 whistles or until soft
- Chop/slice the onion and tomato
- Heat ghee in a pan, put mustard seeds, cumin seeds, green chili stir once, then put raw turmeric, ginger, curry leaves/powder, stir once and then put onion and saute until soft
- Now put tomato and one tsp of salt, saute for a minute cover and cook for a minute
- Now put the cooked dal along with its water, put remaining 1 tsp of salt and combine everything well
- Transfer 4 to 5 tbsp of dal mixture into the mixie jar and grind into a fine paste, put it back to the dal mixture (this process makes the dal thick and gives it a creamy texture)
- Now put red chili powder and tamarind juice boil further for a minute.
- Add 1 tsp of fresh cream stir once, turn off the heat, cover and let it sit for few minutes
- Then transfer them into the serving dish
