Horse Gram & Brown Rice Veg. Pulao

 

         Check out this healthy and an amazing veg. pulao prepared with Horse Gram and Brown Rice. It is a one pot meal that can be enjoyed with some raita and papad as an accompaniment. The recipe is very simple, easy and takes very little time to dish out. Except for the fact that both the lentils and the brown rice needs to be soaked overnight. So check out the step by step pictorial recipe to prepare it.

          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

          It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups. 

           Brown rice on the other hand is much better than white rice as it is unpolished and has a lot of fibre content. So this dish is a healthy combo of Horse Gram and Brown Rice. 

• 1/4 cup Horse Gram Lentil, soaked overnight
• 1/2 cup Brown rice, soaked overnight
• 2 tbsp. ghee
• 1 tbsp. oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1" ginger, sliced
• 2-3 garlic cloves, sliced
• 2 green chilies, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 & 1/2 cups chopped mixed veggies (beans, carrot, cauliflower & green peas)
• salt to taste
• handful of coriander & mint leaves, chopped
• 8-10 roasted cashew nuts
• 1 & 1/2 cup hot water
• coriander leaves to garnish 

          Heat ghee and oil in a pressure cooker. Temper with bay leaves, dry red chilies and cumin seeds. Sauté for a few seconds. 

          Add the onion, ginger, garlic and green chilies. Stir fry till light brown. 

          Now add the tomatoes and all the dry spices (except salt). Mix everything well and cook well till the tomatoes are slightly mashed.

          Add the chopped veggies and sauté for 2-3 minutes. Then add the soaked lentils and rice. Give it a stir and continue to sauté for 2-3 minutes. 

          Add the chopped mint-coriander leaves, roasted cashew nuts and salt, followed by hot water.

          Stir well to combine everything well and pressure cook for 2-3 minutes on a low to medium flame. 

          Keep aside for 15 minutes before opening the lid. Fluff it up with a fork and serve with raita and papad as an accompaniment.

Heat ghee & oil in a pressure cooker. Temper with bay leaves, dry red chilies & cumin seeds. Sauté for a few seconds. 

         Add onion, ginger, garlic & green chilies. Stir fry till light brown. 

             Now add the tomatoes & all the dry spices (except salt). 

       Mix everything well & cook well till the tomatoes are slightly mashed.

                   Add the chopped veggies & sauté for 2-3 minutes. 

 

Add the soaked lentils & rice. Give it a stir & continue to sauté for 2-3 minutes. 

      Add the chopped mint-coriander leaves, roasted cashew nuts & salt, 

           followed by hot water. Stir well to combine everything well.

Pressure cook for 2-3 minutes on a low to medium flame. Keep aside for 15 minutes before opening the lid. Then fluff it up with a fork.

                   Serve with raita and papad as an accompaniment.

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.

Ulava Charu (Horse Gram Rasam / Soup - Andhra Style)

          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. It is a rich source of protein, calcium, iron and is also low in fat and is diabetic friendly. It can be sprouted and made into salads, cutlets with the boiled and mashed dal or into delicious charu / soups. 

          So here is an amazing and healthy soup named Ulavacharu in the local Telugu lingo. It is a traditional Andhra rasam / soup, prepared from the strained liquid after boiling this lentil. It is light on the stomach and is relished either with rice or as a soup. So check out the step by step pictorial recipe to prepare this spicy and tangy delicacy.

• 1/2 cup Horse gram lentil, soaked overnight
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds (opt)
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1-2 green chilies, slit
• 1 tsp. garlic paste
• 1/2 tsp. cumin powder
• 1/2 tsp. pepper powder
• salt to taste
• 1/4 tsp. turmeric powder
• 1 cup tamarind water or to taste
• 1/2 tsp. sugar (opt)
• 1 tsp. coriander leaves to garnish
• pinch of red chili flakes to garnish

          Pressure cook the soaked horse gram in 3 cups water for 10-12 minutes on a low flame after the first whistle. Set aside to cool. 

          Drain the water and keep aside. Grind 3-4 tbsp. of the boiled Horse gram lentils into a smooth paste. Keep aside.
       
          Heat oil in a pan and temper with mustard seeds, cumin seeds and fenugreek seeds. 

          After it stops spluttering, add the red chilies, green chilies and curry leaves. Sauté for a few seconds.

          Add the garlic, cumin powder and pepper powder. Sauté for a few seconds more. Then add the stock, salt, tamarind water, sugar, lentil paste and turmeric powder.

          Mix well and bring it to a boil. Simmer on a low flame for 10-15 minutes.  Garnish with coriander leaves and red chili flakes.  

          Enjoy it as a soup or with hot steamed rice for a comforting meal.






Note-
1.  Adding sugar is optional. I added to bring a balance to the taste.

2.  Tempering can also be done in ghee / butter to enhance the flavor.

                    Heat oil & temper with mustard seeds, cumin seeds & fenugreek seeds. 
                    After it stops spluttering, add red chilies, green chilies & curry leaves. 
                    Sauté for a few seconds.

                                  Add garlic, cumin powder & pepper powder. Sauté.

                               Then add stock, salt, tamarind water, sugar....

                    lentil paste & turmeric powder. Mix well & bring to a boil. Simmer on

                    low flame for 10-15 minutes. 

                               Garnish with coriander leaves & red chili flakes. Enjoy it as 

                               a soup or with hot steamed rice for a comforting meal.