posted by Mimi Hiller 04-26-99 8:35 PM
Vegetable Pullao & Red Lentil Dal
Pullao:
1 teaspoon canola oil
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1/2 - inch piece of cinnamon stick
2 whole cloves
1/2 teaspoon chili powder
1 clove garlic, crushed
1 onion, thinly sliced
1 carrot, julienned
1/2 cup green beans, trimmed and sliced
1/4 red or green bell pepper, thinly sliced
1 small potato, peeled and cubed
1/2 cup cauliflower florets
1 1/2 cup quick cooking brown rice
3 cups hot water
1/2 teaspoon salt
1/4 cup frozen peas
1 tomato, cut in wedges
1/4 cup cilantro, chopped
Dal:
1 cup red lentils, rinsed
4 cups water
1/2 teaspoon powdered ginger
1 teaspoon canola oil
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
2 teaspoons brown mustard seeds
1 teaspoon curry powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
Pinch cinnamon
Pinch cloves
1/2 teaspoon salt
2 tomatoes, chopped
1 tablespoon fresh lemon juice
PULLAO:
Heat oil in a medium saucepan.
Add cumin seeds, turmeric, cinnamon, cloves, chili powder, garlic and
onions and sauté 3 minutes.
Stir in vegetables and sauté 3 minutes more. Add rice and continue
cooking 5 minutes.
Stir in water and salt and bring to a boil. Lower heat, cover and simmer 20 minutes.
Remove pullao from heat and let sit 5 minutes.
Before serving remove whole spices that floated to the top, stir in peas, and garnish with tomato and cilantro.
DAL:
Put lentils, water and ginger in a medium saucepan and cook 20 minutes until lentils are soft.
Heat oil in a skillet until hot but not smoking.
Drop in cumin, fennel and mustard seeds. Cover skillet and remove from heat.
Shake pan until popping stops. Uncover, stir in garlic and cook until golden.
Stir in remaining spices, salt and tomatoes.
Add mixture to the cooked lentils and simmer 10 minutes. Before serving stir in lemon juice.