Puchdi (lentil-rice pilaf)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
100 gram(s) Lentils, raw (by SCHNELLD) 200 gram(s) Uncooked White Rice 150 grams Carrots, raw 100 grams Peas, frozen 3 tsp Amul Pure Ghee 14g/1 tbs=1 serv 2 serving Green Cardamom Pods (1) (by BAM816) 4 grams Bay Leaf .50 tsp Cloves, ground 1.5 tsp Kosher Salt (by 65PLUS1)
Prep: Wash and soak the rice and lentils separately. Dice the carrots.
Directions: In a wok, heat the ghee (clarified butter), then add in the cardamom, bay leaf, cumin and cloves. Add the carrots and saute for 2 minutes, add the peas in and cook for another 2 minutes. Remove rice and lentils from the water, and first add rice, stir for a minute and then add in the lentils. Throw in the salt, stir, add water- just enough for the whole thing to be soaked and water to be about 2 inches above it. Let it cook.
Serves with fresh yoghurt or a condiment of your choice.
Serving Size: Makes 4 hearty servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FREESPIRITMOI.
Directions: In a wok, heat the ghee (clarified butter), then add in the cardamom, bay leaf, cumin and cloves. Add the carrots and saute for 2 minutes, add the peas in and cook for another 2 minutes. Remove rice and lentils from the water, and first add rice, stir for a minute and then add in the lentils. Throw in the salt, stir, add water- just enough for the whole thing to be soaked and water to be about 2 inches above it. Let it cook.
Serves with fresh yoghurt or a condiment of your choice.
Serving Size: Makes 4 hearty servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FREESPIRITMOI.
Nutritional Info Amount Per Serving
- Calories: 338.3
- Total Fat: 4.3 g
- Cholesterol: 7.5 mg
- Sodium: 776.7 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 8.9 g
- Protein: 11.5 g
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