Hesaru kaalu/Moong Daal Pulav

I love pulav and this idea striked me while moong daal was soaked to make curry. Bored of curries, I thought of trying anything else and ended up with this pulav. Rich in protein and fibers, it did not taste bad either. So here it goes

The below serves 2-3 people.

You will need :

Minimum 8hrs Soaked moong daal - 1/2 -1 cup
Basmati rice - 1 cup
Oil - 3 spns
Onion - 1 med chopped
Bay leaf - 4 med
Pudina (mint) - 7 to 9 leaves (optional)
Green chillies - 3 or acc to taste
Ginger - 1/2 inch
Garlic cloves - 1 big or 2 med chopped/paste
Cashews - few (optional)
Fennel seeds ( soampu) - 1 spn
Cumin seeds (jeera) - 1/2 spn
Cinnamon sticks - 1- inch sticks (2 nos)
Cloves - 5
Coriander powder - 1 spn
Salt to taste


~ Steam cook the soaked moong daal - keep aside to cool
~Cook basmati rice and keep it aside to cool.
~Grind well ginger/mint/green chillies/cloves/cinnamon sticks/fennel seeds with no water.


Method :

- Heat oil in a large shallow pan and add cumin seeds, bay leaves, cashews, onion and garlic and fry till onion turns translucent or golden.
- To this add grinded spices including coriander powder and stir well for 3-4 mints to remove the raw flavour of spices.
- Now to this add the steam cooked moong dal, salt and stir fry gently for about 5 mints on med flame.
- Lastly add cooked and cooled basmati rice, mix well & its now ready to be served hot.

Any yogurt raita (sauce) works as a good side dish to this.


NOTE :
~Cooked rice should be cool and dry before mixing to avoid lumps.
~Steam cook can make moong daal soft (not soggy) if soaked for min of 8 hrs.