Ulava Charu (Horse Gram Lentil) Vegetable Pulao - Andhra Style

          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. However, 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. So check out the step by step pictorial recipe to prepare this wholesome delicacy.

• 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
• salt to taste
• 2 tbsp. coriander leaves, chopped
• few fried cashews, onion rings, curd chilies and raita to serve

          Pressure cook the soaked lentils in 3 cups water for 20-25 minutes on a low flame after the first whistle. Strain the liquid and keep aside.

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

          Add the onions and curry leaves. Fry till light brown. Add the ginger-garlic and all the dry spices mixed with a little water. Sauté till the oil separates.

          Add the veggies and sauté for a minute. Then add the soaked and drained rice and fry for a minute more. 

          Add 2 cups lentil stock and coriander leaves. Pressure cook for 2 whistles. When done, fluff it up with a fork. 

          Garnish with onion rings, cashews and coriander leaves. Serve hot with raita, papad, onion rings and curd chilies.

                       Soak lentils overnight. Then pressure cook in 3 cups water for 20-25 
                       minutes on a low flame .

                                  Strain the liquid & keep aside.

                   Heat oil & temper with mustard seeds, cumin seeds & all the whole garam 
                   masala. Sauté for a few seconds.

                                 Add onions & curry leaves. Fry till light brown. 

                  Add ginger-garlic & all dry spices mixed with some water. Saute till 
                  oil separates.

                                 Add veggies & sauté for a minute.

                                  Add soaked & drained rice & fry for a minute more. 

                                  Add 2 cups lentil stock & pressure cook for 2 whistles. 

                                  When done, fluff it up with a fork.

                                 Garnish with cashews, onion rings & coriander leaves.

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