Pulses pulao 


Uncooked rice – 1 ˝ teacups
Black eyed beans (lobhia) – 2 tbsps
Chickpeas (kabuli channa) – 2 tbsps
Peanuts – 2 tbsps
Mustard seeds – 1 tbsp
Chilli powder – 1 tsp
Onions – 2 (chopped)
Garam masala – 1 tsp
Lemon juice – 2 tsps
Oil – 5 tbsps
Salt to taste 


Soak the black-eyed beans, chickpeas and peanuts for at least 6 to 7 hours.

Boil them together until cooked. Drain off the excess water.

Cook the rice so that each grain of rice is separate. Drain and cool.

Heat the oil and sauté the mustard seeds till they splutter.

Add onions and tomatoes and fry for a minute or so. Also add the chilli powder and the garam masala and sauté again for a few minutes.

Add the cooked beans, chickpeas, peanuts, rice, limejuice and salt.

Mix well and serve hot.

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