Cabbage-Pumpkin-Capsicum pulao
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 122.5
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,055.9 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
View full nutritional breakdown of Cabbage-Pumpkin-Capsicum pulao calories by ingredient
Introduction
I wanted to use up the cubed capsicum without it becoming too much spicy. This dish with pumpkin balanced it. I wanted to use up the cubed capsicum without it becoming too much spicy. This dish with pumpkin balanced it.Number of Servings: 12
Ingredients
-
Gemini refined soyabean oil Net 1 litre, 30 gram(s)
Mustard seeds Net 4 g, 4 gram(s)
Black gram dal (Urad dal), 15 gram(s)
Toor Dal (Red gram), 30 serving
Ginger, ground, 1 tbsp
Garlic, 3 tsp
*Coriander seed, 1.33 tbsp
Onions, raw, 80 grams
Red Ripe Tomatoes, 140 grams
Cabbage, fresh, 100 grams
Yellow Peppers (bell peppers), 430 grams
Pumpkin, cooked, 515 grams
DAAWAT Quick Cooking Brown Basmati Rice, 200 gram(s)
Salt, 5 tsp
Turmeric, ground, 0.5 tsp
Tips
Needs salt. May benefit from bayleaf, cinnamom bark, cloves and cardamom.
Directions
1) Take a wide, shallow pressure cooker. Add oil, splutter mustard, brown the urad dal and toor dal, make the onions translucent, fry ginger-garlic paste.
2) Add cubed pumpkin, longitudinally cut tomatoes, chopped cabbage, cubed capsicum. Mix well.
3) Add turmeric, coriander, salt. Mix well.
4) Add washed and rinsed rice. Add water, just sufficient to cover.
5) Cook for 2 whistles only.
Serving Size: makes twelve 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JEEJA_MADHURI.
2) Add cubed pumpkin, longitudinally cut tomatoes, chopped cabbage, cubed capsicum. Mix well.
3) Add turmeric, coriander, salt. Mix well.
4) Add washed and rinsed rice. Add water, just sufficient to cover.
5) Cook for 2 whistles only.
Serving Size: makes twelve 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JEEJA_MADHURI.
