Wednesday, November 23, 2011

Mung Bean Capsicum Pulao

            Today's recipe is a healthy and yummy pulao with mung bean and capsicum/bell pepper. This is very simple and easy one pot meal which also perfect for lunch box. For this pulao i added a very flavorful n yummy combo of masala ingredients which made this simple recipe to a super hit one. For presentation, i simply tried some cutting the veggie slices like flower shape n hope it look so :) Now to the interesting n flavorful healthy pulao....

  1. Basmati Rice     1 and 1/2 cup(160 ml cup)
  2. Mung bean    1/4 cup(cooked)
  3. Capsicum    1 no.s large(diced)
  4. Onion   1 no. large(sliced)
  5. Garlic   4-5 cloves 
  6. Ginger Garlic paste     1 tbsp
  7. Mint leaves    1/4 cup
  8. Thick curd/yoghurt     1 tbsp
  9. Lemon    1/2 
  10. Turmeric    a pinch
  11. Salt    to taste
  12. Cilantro   1 tbsp(finely chopped)
To Temper
  1. Oil     2 tbsp
  2. Fennel seeds    1/4 tsp
  3. Black cumin    1/4 tsp
  4. clove    3 no.s
  5. Cinnamon   1" stick
  6. Cardamom    2 no.s
  7. Bay leaf    2 small
To wet Grind
  1. Cilantro    1/2 cup (tightly packed)
  2. Fennel seeds    1/2 tsp
  3. Coconut    1 tbsp(shredded)
  4. Cashew nut    4-5 no.s
  5. Green chilli     5 no.s or to taste
  • Wash and soak rice for 30 minutes and cook rice in a wide skillet with 5 cups of water.
  • Cook till rice is 3/4 th done and then drain the water using colander/strainer and keep aside .(spread it on a wide plate)
  • In a blender add all the ingredients under"to wet grind" and grind it to a smooth paste using very little water and keep aside.
  • Now heat oil in a pan, add the tempering ingredients and fry lightly.
  • Then add onions and garlic ans saute till onion  turns translucent.
  • Now add ginger garlic paste, mint leaves and  saute it till the raw smell leaves.
  • And add diced capsicum and stir fry for a minute and add the ground cilantro paste,turmeric powder and fry well in medium heat until the raw smell leaves.
  • Then add thick yoghurt/curd and stir for a minute and add cooked mung bean and fry for a minute then add about 1/2 or less water and bring to boil.
  • Once it starts boiling add 3/4 th cooked rice and sprinkle cilantro n some leaves on top and mix everything gently and  put it on "Dum" or tightly closed with lid for 10 minutes.
  • That's it...Mung bean capsicum pulao is ready.Serve hot with Raitha or any accompaniment of your choice.

   This recipe is on its way to the event, Healthy cooking challenge-Healthy Lunch now happening @ Kavi's Edible Entertainment and also to the event, Cooking With Seeds ~ Mung Beans guest hosting by Priya.and  to the event,Vatsala's Potluck Party Every thursday @ Show and Tell.


  1. umm.. sangee superaa irukku,love the color,looks delicious.

  2. wow.. another variety of rice.. looks delicious.. nice combination..

  3. Nice and comforting looking rice...

  4. Loved the items the ground masala. Bookmarked the recipe

  5. Very yummy looking one Sangee. Love the way you presented with cute veggie flowers.

  6. This is a yum one pot meal sangee..totally in love with this rice. Your recipes always amaze me.

  7. nicely done pulav..protein packed n healthy one

  8. Nice idea of adding mung beans to rice.

  9. Super flavourful and protein packed pulao, inviting Sangee,thanks for sending to CWS dear..

  10. Healthy & inviting..Just want to dig into this yummy pulao!!
    Prathima Rao
    Prats Corner

  11. perfect for this combo

  12. I do the same way . will try to add mung beans next time :)

  13. I love bell peppers and the flavor it imparts to what ever its cooked with.Bookmarking this.

  14. A healthy and nutritious one pot meal...

  15. wow.. nice way to make kids eat moong dhal.. :)


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