Green Moong Dal Pulao With Vegetables Recipe

The Green Moong Dal Biryani With Vegetables, is a combination that is wholesome and yet packed with spices, flavours, and taste. I came up with this Biryani Recipe when I was packing the kids lunch boxes and then I realised that I wanted to include more protein in their diet. Course : Lunch Ingridients : 1 tablespoon Ghee 1/2 teaspoon Cumin seeds (Jeera) 1 Onion , roughly chopped 2 cloves Garlic 1 inch Ginger , finely chopped 2 Green Chillies , slit 2 Cardamom (Elaichi) Pods/Seeds 1 inch Cinnamon Stick (Dalchini) 2 Tomatoes , finely chopped or pureed 1/2 cup Green beans , finely chopped 2 Carrots , finely chopped 1/2 teaspoon Turmeric powder (Haldi) 1 cup Green Moong Dal (Whole) , soaked for 5 to 6 hours 1 cup Rice Salt , to taste 2-1/2 cups Water Instructions To begin making Green Moong Dal Biryani With Vegetables, soak the green moong beans for 5 to 6 hours or overnight. Wash and soak the rice in 2 cups of water for about an hour. Drain the water and keep it aside.Heat ghee in the pressure cooker on medium heat; add the cumin seeds and allow them to crackle. Add in cinnamon and cardamom pods, allow them to release their aroma.Stir in the ginger, garlic, green chillies and onion and saute on medium heat until the onion turns translucent and soft and begin to get a sweet smell.Stir in the tomato puree or chopped tomatoes and turmeric powder. Sauté the above mixture until the tomatoes have cooked through. Stir in the rice, soaked green moong, vegetables and salt along with 2-1/2 cups of water.Cover the pressure cooker and cook the Green Moong Biryani for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. Once the pressure releases, open the pressure cooker, stir in the chopped coriander leaves and transfer the Green Moong Dal Biryani to a serving bowl and serve hot.Green Moong Dal Biryani With Vegetables makes a great wholesome one dish meal along with Tomato Onion Cucumber Raita. Serve it for your everyday meals along with a Papad.