Ulava Charu Vegetable Pulao - Andhra Style

Name: Ulava Charu Vegetable Pulao - Andhra Style
Cuisine: Indian
Ingredients: 1/2 cup horse gram lentils, soaked overnight; 1 1/2 cups basmati rice, soaked for 30 minutes; 2 cups mixed vegetables (I used frozen veggies); 2 tbsp. oil; 1 tsp. ghee; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1-2 dry red chilies; 1-2 green chilies, slit; 1 sprig curry leaves; 1 " cinnamon; 2-3 green cardamoms; 5-6 cloves; 1 javitri; 1 star anise; 1 stone flower; 1-2 onions, chopped; 1 tbsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; to taste salt; 2 tbsp. coriander leaves, chopped; few fried cashews, onion rings, curd chilies and raita to serve

Bethica Das @kitchen_flavours

Sharjah (UAE)

Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound too appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. It is a rich source of protein, calcium, iron, is low in fat and is diabetic friendly too. It can be made into rasam / soup, cutlets, pulao and salads from the sprouted ones.

So come let's make a delicious veg. pulao with it. This is a traditional Andhra cuisine, where it is made into a dum style Biryani. But today I opted for pulao with the strained stock from the boiled lentils. Serve the end product with raita, papad, onion rings and curd chilies.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cuphorse gram lentils, soaked overnight
1 1/2 cupsbasmati rice, soaked for 30 minutes
2 cupsmixed vegetables (I used frozen veggies)
2 tbsp.oil
1 tsp.ghee
1 tsp.mustard seeds
1/2 tsp.cumin seeds
1-2dry red chilies
1-2green chilies, slit
1 sprigcurry leaves
1" cinnamon
2-3green cardamoms
5-6cloves
1javitri
1star anise
1stone flower
1-2onions, chopped
1 tbsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 tbsp.coriander powder
1 tsp.cumin powder
1 tsp.garam masala powder
to tastesalt
2 tbsp.coriander leaves, chopped
few fried cashews, onion rings, curd chilies and raita to serve

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Steps

1

Soak the horse gram lentils overnight. Next day pressure cook in 3 cups water for 20-25 minutes on a low flame.
2

Strain the liquid and keep aside.
3

Heat oil in a pan and temper with mustard seeds, cumin seeds and all the whole garam masala. Saute for a few seconds.
4

Add the onions and curry leaves. Fry till light brown.
5

Add the ginger-garlic and all the dry spices mixed with a little water. Saute till the oil separates.
6

Add the veggies and saute for a minute.
7

Then add the soaked and drained rice and fry for a minute more.
8

Add 2 cups lentil stock and pressure cook for 2 whistles.
9

When done, fluff it up with a fork.
10

Garnish with cashews, onion rings and coriander leaves.
11

Serve hot with raita, papad, onion rings and curd chilies.