Home
Ingredient
Coriander Pulav
Introduce
Chef :
Aruna ThaparCoriander Pulav
#OIN #week1 #leftover
Healthy and nutritious pulav with leftover coriander leaves chutney and leftover boiled rice.
Ingredient
Food ration :
2 servingsCooking time :
10 minutes
2 bowls
Boiled rice
10
Cashew nuts
1/2 tsp
Mustard seeds
1/8 tsp
Asafoetida
1 tsp
Lemon juice
Cooking instructions
* Step 1
Measure boiled rice and coriander leaves chutney. Keep aside.
* Step 2
Measure peanuts, cashew nuts, roasted chana dal, urad dhuli dal and mustard seeds and keep ready.
* Step 3
Heat cooking oil in a wok. Add mustard seeds and when mustard seeds splutter add asafoetida and saute for 30 seconds. Now add urad dhuli dal and saute till pinkish. Add chopped curry leaves.
* Step 4
Now add peanuts, cashew nuts and roasted chana dal and saute for 30 seconds. Add salt, red chilli and mix.
* Step 5
Now add coriander chutney and cook for 1 minute.
* Step 6
Now add boiled rice and mix well and cook for 2 minutes on low flame and nicely mixed. Add lemon juice and mix.
* Step 7
Serve hot with boondi raita.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic