Monday, 3 December 2012

Mixed rice with pulses

I thought for a long time as to what to name this particular recipe. I picked up a handful of pulses available at home and made a mixed rice with it to pack for my lunch box. The dish tastsed awesome. So posting here the recipe "Mixed Rice with Pulses"

Mix of pulses: 150 grams
Rice: 200 grams
Onion: 75 grams
Capsicum: 50 grams
Grated coconut - 10 grams
Green chillies - 2 nos
Ginger/garlic paste - 10 grams
Coriander leaves - few
Mint leaves - few
Salt to taste

Cloves - 5 nos
Cinnamon - 1/2 inch stick
Cardamom - 2 nos
Bay leaf - one
Fennel seeds - 5 grams


  • I took a mix of green gram, dried peas, cow peas. We can also include chikpeas.
  • Soak the pulses overnight.
  • Pressure cook the pulses with little salt.
  • Cook the rice. Spread it in a plate and keep aside. Pour a spoon of oil or ghee on the rice.
  • Crush the spices and keep aside.
  • Finely chop the onions and capsicum.
  • Grind the coconut, coriander leaves and mint leaves.
  • In a kadai, pour oil and add the green chillies, ginger/garlic paste and onion. Fry until the oil turns translucent.
  • Add the capsicum and little salt. Fry for about 2 minutes until the capsicum turns tender.
  • Add the cooked pulses, coconut powder and the crushed spices. Mix well and heat it for about a minute.
  • Switch off stove.
  • Add the cooked rice and mix well.

Serve hot with papad and raita of your choice

Linking this to the "My Legume Love affair" event of Susan's well seasoned cook guest hosted by Saffronstreaks

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