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Vaal Pulao | Lima Beans Pulao
A healthy, tasty and nutty flavoured pulao
Course
Main Course
Cuisine
Gujrat, Maharashtrian
Keyword
Lima beans, Vaal, Field beans, Tasty, nutty floavoured, kadve vaal, Konkan, Gujarat, Maharashtra
Prep Time
1
day
day
Cook Time
30
minutes
minutes
Soaking and sprouting
1
day
day
Total Time
2
days
days
30
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
1 Cup Basmati Rice (soaked for 2 hours)
¾ cup Sprouted Vaal
1½ cups water
salt to taste
Grind to a paste:
I medium onion quartered
½” Piece of Ginger
2 Cloves Garlic
2 Green Chillies
2 tbsp Finely Chopped Coriander
¼ cup fresh grated coconut
1 tsp garam masala
(optional)
For Tempering:
2 tsp oil
½ tsp Fennel seeds (Saunf)
2 Bay leaves
Instructions
Drain the soaked Basmati rice.
Grind the ingredients for the paste to a smooth consistency adding just enough water.
Heat 1 tsp oil, roast the Bay leaf and add the rice and sauté till the grains are separate and dry.
Remove from the pan and keep aside.
In the same pan, heat 1 tsp oil and add fennel seeds.
Roast till they leave a nice aroma.
Add sprouted beans and sauté for a while.
Add ground paste and sauté further till the paste becomes dry.
Add sautéed rice and salt
Mix everything well. Add water.
Cover and cook on a slow flame till the grains are cooked and separate.
Serve with Raita and Salad.
Video
[vc_video link='https://www.youtube.com/watch?v=60EFAKRytgg']
Notes
You can use any other sprouts for this recipe.
You can cook the rice and dal mixtures separately and mix together for a variation.