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Nov 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....


Ingredients
  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
Method
  • 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.


17 comments:

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

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

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  3. Nice and comforting looking rice...

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

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

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

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  7. Healthy and tasty one pot meal

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

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  9. Nice idea of adding mung beans to rice.

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

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

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  12. perfect for lunch...love this combo

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

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

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

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

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