Green Moong Dal Pulao With Vegetables Recipe
Green Moong Dal Biryani With Vegetables makes a great wholesome one dish meal along with Tomato Onion Cucumber Raita.It is a great way to add in extra protein into your everyday meals. We have also added vegetables to keep the nutritional intake in one meal. This will also make a quick meal for your lunch box.
The Green Moong Dal Biryani With Vegetables, is a combination that is wholesome and yet packed with spices, flavours, and taste. I came up with this Biryani Recipe when I was packing the kids lunch boxes and then I realised that I wanted to include more protein in their diet.
Instead of rice with vegetables, I decided to add the green moong to it and spicing it up. Combining Whole Green Moong along with rice, spices and nuts was one of the best dishes I have savoured in my lifetime.
Green Moong Dal Biryani With Vegetables makes a great wholesome one dish meal along with Tomato Onion Cucumber Raita for a weekday lunch.
If you like this recipe, you can also try other Pulao Recipes, that you can make for your weeknight dinners:
2 to 3 Servings
- 1 tablespoon Ghee
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Onion , roughly chopped
- 2 cloves Garlic
- 1 inch Ginger , finely chopped
- 2 Green Chillies , slit
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon stick
- 2 Tomatoes , finely chopped or pureed
- 1/2 cup Green beans , finely chopped
- 2 Carrots , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Green Moong Dal (Whole) , soaked for 5 to 6 hours
- 1 cup Rice
- Salt , to taste
- 2-1/2 cups Water
How to make Green Moong Dal Pulao With Vegetables Recipe
To begin making Green Moong Dal Biryani With Vegetables, soak the green moong beans for 5 to 6 hours or overnight. Wash and soak the rice in 2 cups of water for about an hour. Drain the water and keep it aside.
Heat ghee in the pressure cooker on medium heat; add the cumin seeds and allow them to crackle. Add in cinnamon and cardamom pods, allow them to release their aroma.
Stir in the ginger, garlic and onion and saute on medium heat until the onion turns translucent and soft and begin to get a sweet smell.
Stir in the tomato puree or chopped tomatoes and turmeric powder. Sauté the above mixture until the tomatoes have cooked through. Stir in the rice, soaked green moong, vegetables and salt along with 2-1/2 cups of water.
Cover the pressure cooker and cook the Green Moong Biryani for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Once the pressure releases, open the pressure cooker, stir in the chopped coriander leaves and transfer the Green Moong Dal Biryani to a serving bowl and serve hot.
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