Daliya-peas-channa-beans pulao
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180.8
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 613.8 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 10.2 g
- Protein: 7.9 g
View full nutritional breakdown of Daliya-peas-channa-beans pulao calories by ingredient
Introduction
I wanted to use daliya, beans and I had soaked, sprouting channa, green gram and peas. I followed Nita Mehta's Nugget pulao recipe. I do not own copyrights. I wanted to use daliya, beans and I had soaked, sprouting channa, green gram and peas. I followed Nita Mehta's Nugget pulao recipe. I do not own copyrights.Number of Servings: 12
Ingredients
-
New Saffola Gold oil, 15 gram(s)
Pepper, black, 1 tsp
Cloves, ground, 0.5 tsp
Bay Leaf, 1 tsp, crumbled
Onions, raw, 150 grams
Ginger, ground, 1 tsp
Garlic, 7 clove
Peas, fresh, 90 grams
Green Beans (snap), 300 grams
Chickpeas (garbanzo beans), 90 grams
Green Gram lentil cooked (whole moong dal), 270 gram
Cinnamon, ground, 1 tsp
Red Ripe Tomatoes, 250 gram
Bulgur, dry, 300 grams
Salt, 1 tbsp
Tips
Tomato puree would have been better. Salt lacking.
Directions
1) Slice snap beans, add to sprouted green gram, channa, peas; cook and keep aside.
2) Add oil to deep pan, add onions; fry till brown; add cloves, cinnamon, bay leaf, ginger and garlic. stir-fry.
3) Add tomatoes, salt. Fry till dry.
4) Add lentils. stir well.
5) Add washed and rinsed daliya (bulgur). Add water.
6) cook on low flame for 10-15 min.
Serving Size: Makes twelve 1-cup servings
2) Add oil to deep pan, add onions; fry till brown; add cloves, cinnamon, bay leaf, ginger and garlic. stir-fry.
3) Add tomatoes, salt. Fry till dry.
4) Add lentils. stir well.
5) Add washed and rinsed daliya (bulgur). Add water.
6) cook on low flame for 10-15 min.
Serving Size: Makes twelve 1-cup servings