Fresh Pigeon Peas Pulav

 

 

When you’ll visit the vegetable market this winter season, you’ll find many fresh vegetables, fresh legumes and fresh fruits of eye-catching colors. My fridge is now full of fresh veggies. Yesterday I found fresh pigeon peas, and I bought a lot of them.

This recipe is another one pot meal for people like me who don’t like to wash too many vessels. It came out to be really tasty and I ate it with spicy tempered buttermilk (Kadhi).

 

 

I also tried making curry with these peas. That turned out to be spicy and it tasted good with flat bread made with foxtail millet flour.

These peas are hard to digest. If you are having ‘Pitta’ or ‘Vaat’ prakruti then have these peas in a limited amount. Add asafoetida (hing) while cooking as it will help with digestion. I have added a lot of coriander to ensure that this pulav is properly balanced in terms of carbohydrates, proteins, fats and fibers.

 

 

 ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा ‘तुरीच्या दाण्यांचा भात‘.

 

Equipment and Utensils

Pressure cooker

Flat metal spoon

Blender or Mixer

 

Ingredients

250 grams (1 cup) Basmati Rice washed

100 grams  Shelled Fresh Pigeon Peas

1 teaspoon Biryani/Pulav Masala Powder

1½ teaspoon Salt

2 tablespoons Vegetable Oil

To Grind

30 grams(1 bunch) Fresh Coriander Leaves

2-3 Fresh Green Chillies

6-7 Garlic Cloves

1 inch Piece Of Ginger

10-12 Black Pepper Corns

2-3 Tablespoons Water

Whole Garam Masala

1 Star Anise

5-6 Cloves

3-4 Green Cardamom

1 teaspoon Cumin Seeds

 

Directions

Put all ingredients mentioned under the tag, ‘To Grind’, in a mixer jar.

Grind everything until it forms a smooth paste.

Put oil in a pressure cooker and keep it on medium flame.

When oil gets hot add ingredients mentioned under the tag, ‘Whole Garam Masala’.

When cumin seeds crackle, add green paste that was ground earlier.

Roast well till the oil get separated at the edges.

At this point add fresh pigeon peas(Tuvar Dana).

Throw in rice, salt and pulav masala. Mix well.

Mix 2 cups of water and check for seasoning.

Adjust the seasoning well at this stage.

Then close the lid, turn the flame to high and cook till 1 whistle.

After first whistle, lower the flame and keep it on lowest flame for 7 minutes.

Switch off the flame and let the pressure release on its own.

Now open the lid and mix gently using a fork.

Serve hot with cucumber mint raita or spicy buttermilk.

 

Preparation Time: 30 minutes

Cooking Time: 13 minutes

 

Number of Servings: 3

 

Nutritional Information

Total Calories: 1228.07 Kcal

Fat: 32.57 gm

Protein: 28.049 gm

Carbohydrates: 220.30 gm

Fiber: 7.42 gm

Niacin: 8.03 mg

 

ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा ‘तुरीच्या दाण्यांचा भात’.