Dill Moong Dal & Peas Pulao

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Preparation time
20 mins
Cooking time
20 mins
Difficulty
moderate
Serves
4 people
Meal course
Lunch / Dinner
Posted by
Posted on
1 Cup
Moong Dal
2 Cup
Basmati Rice
3 Numbers
Cardamom
1 medium
Cinnamon
6 tsp
Peppercorns
5 medium
Green chillies
1 large
Onion
1 tsp
Mustard seeds
1 tsp
Cumin seeds / Jeera
2 Tablespoons
Oil
1 tsp
Fresh Ginger
650 ml
Water
Dill Moong Dal & Peas Pulao

Yellow lentils cooked with dill leaves and green peas.

 

  1. Wash and soak moong daal/yellow lentil and rice for 15 minutes.Wash Dill leaves and remove the hard stalk and stems of dill and finely chop the leaves and tender stems.
  2. Place the cooker on the medium heat and dry roast all the whole spices and then add oil, burst some mustard seeds and cumin seeds. Add in the thinly sliced onions and saute for 5 to 6 minutes.
  3. Add finely chopped green chillies and fresh ginger. Throw in the peas and dill leaves and fry for few minutes. Add in the soaked rice and moong dal. Add in water, salt to taste, and pressure cook this for 7 to 8 minutes/ 3- 4 whistles.
  4. Allow the steam to escape before opening the lid. Serve hot with yogurt and pickle.

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