Name: Ulava Charu (Horse Gram Lentil) Vegetable Pulao recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 40 min
Total time: 1480 min
Yield: 4
Ingredients: 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. cumin seeds; 1-2 dry red chilies; 1-2 slit green chilies; 1 sprig curry leaves; 1" cinnamon stick; 2-3 cardamoms; 5-6 cloves; 1-2 onions, chopped; 1 tbsp. ginger-garlic paste; 1 tbsp. red chili powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; pinch of nutmeg powder; salt to taste; 2 tbsp. coriander leaves, chopped; few fried cashews, onion rings, curd chilies and raita to serve

ABOUT Ulava Charu (Horse Gram Lentil) Vegetable Pulao RECIPE

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. But 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.

Ingredients Serving: 4

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. cumin seeds
1-2 dry red chilies
1-2 slit green chilies
1 sprig curry leaves
1" cinnamon stick
2-3 cardamoms
5-6 cloves
1-2 onions, chopped
1 tbsp. ginger-garlic paste
1 tbsp. red chili powder
1 tbsp. coriander powder
1 tsp. cumin powder
1 tsp. garam masala powder
pinch of nutmeg powder
salt to taste
2 tbsp. coriander leaves, chopped
few fried cashews, onion rings, curd chilies and raita to serve

Instructions

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 cumin seeds and all the whole garam masala. Saute 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. Saute till the oil separates.
Add the veggies and saute 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.

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