Easy 10 minutes Vegetable Pulao/ Vegetable Tehri

Vegetable pulao

Vegetable Pulao/ Vegetable Tehri

Vegetable Pulao is one of the quick and one pot recipe. This is also known as Tehri in North India. Its prepared with rice and vegetables along with other regular spices. Normally when I want to make something quick dal khichdi or vegetable pulao seems to be the best option. Read Mix Vegetable fried rice from left over rice. You can stir fry the vegetables and few regular spices and mix the rice. your fried ricce is ready within 15 – 20 minutes. My focus is finding out ways to save cooking time without compromising on taste and nutrition fact. There is another way to make this. Pressure cook them together. This is also easy and quick recipe.

The best combination of vegetables that goes well with this pulao are potatoes, cauliflower, bell peppers, green peas, carrots, green beans. Here I have added green peas, carrots, potatoes, beans. you can add whatever vegetable available including broccoli, paneer or tofu. When I cook this for my diabetic dad I add bottle gourd instead of potatoes. There is no thumb rule that any vegetable can not be added to such versatile receipe.

This is an one pot dish and prepared in pressure cooker. So it takes only 2 whistles and 10 minutes for the whole process. This is simple rice dish made with very few regular spices. 

Also read my other rice recipes here:

  1. Instant Veg  Biryani
  2. Mushroom Matar Rice Pulao
  3. Methi Matar Pulao
  4. Vegetarian Mexican Rice

Vegetable Pulao

Vegetable Pulao is an excellent combination of spices, vegetable and rice cooked together. This is an easy to cook main dish which hardly takes 30 minutes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Rice & Biryani
Cuisine: Indian
Servings: 4 People
Author: daintykitchen

Ingredients

  • 1 Cup Refined Oil
  • 3 Medium Potatoes peeled & chopped
  • 1 Medium Onion sliced
  • 3 - 4 Green Chillies Finely Chopped
  • 1 tbsp garlic Chopped
  • 1 tsp Ginger Garlic Paste
  • 1/2 Cup Green Peas
  • 1/4 Cup French Beans Finely Chopped
  • 1.5 Cup Rice Washed & Soaked for 20 minutes
  • 1 tbsp Cumin seeds
  • 1 tbsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Garam Masala
  • 1 tbsp Coriander leaves Finely chopped

Instructions

  • Wash and soak rice for 10 minutes.
  • Heat oil in a pressure cooker. Add cumin seeds and let it splutter. Then add chopped/ sliced onions, ginger garlic paste and saute till onion is translucent.
  • Add all chopped vegetables including green peas and saute on high flame for 2 - 3 minutes stirring in between.
  • Add all spices mentioned. Mix well. Cook for another minute on low flame
  • Add soaked rice and mix well. Add water and salt. Mix once and close lid of pressure cooker.
  • Cook for 2 -3 whistles maximum. Turn off heat. Serve hot pulao once lid opens.
  • Garnish with chopped coriander leaves and serve with raita or curd
    Vegetable pulao

Notes

  • Use Mustard oil or Pure Ghee for better taste.
  • Add whole spices ( (1 bay leaf, 2 - 3 cloves, 5 - 6 black peppers, 1/2 inch cinnamon stick or 1/4 tsp cinnamon powder, 2 pods of green cardamom and 3 -3 seeds of black cardamom) if want variation in taste.
  • Garnish with fried cashew nuts and raisins.
Happy Cooking 🙂
Please follow and like us:

Green Moong Dal Soup

Hara Moong Dal

Green Moong Dal Soup

Green whole moong bean (Green gram bean) is used both in savoury and sweet dishes. This dal is rich in protein and dietary fibres. This is best served with roti/ chapati (flattened bread) or steamed rice or jeera rice (cumin rice). Moong dal or green moong dal is one of the best when you are on diet for weightloss or even better for diabetic patients. 

This is healthiest form of plant protein and has amino acids which are considered as building blocks of protein. These are high source of nutrients including manganese, potassium, magnesium, copper, zinc and vitamin B. It’s rich in protein, and dietary fibre. This lentil is low in carbohydrates which differentiates it from the other lentils. Due to low glycemic index
this is one of the super foods for diabetic patients as it helps in regulating blood sugar.

How to make hara moong dal?

I make hara moong or green gram in two ways, i.e. both as dal and as curry. Preparing any of them is easy and almost similar. Incase of dry curry, then don’t add water while sauteing with spices and simmer till it’s of thicker consistency. Where as if you want to make as dal, add approximately 1 glass – 1.5 glass water more to the curry preparation.

Green gram
Consistency of Pressure cooked whole moong dal

Normally even if I want to make soupy dal consistency, I don’t add much water during pressure cooking. Keep the ration 1 : 2.5 for lentils to water. With excess water it may spill over and will not get properly cooked. Another point is cook on medium to low flame so that the lentils will get cooked properly.

Hara Moong Dal

Then if you want to make it dry sabzi, don’t add water or add little water. Even you want soupy dal, add extra water during this point (after mixing cooked dal to the spices paste).

Look at the pictures below. 1st one is dry moong dal sabzi and the 2nd is moong dal soup.

hara moong dal
Pic – 1 – Dry Green Gram Curry
hara moong dal
Pic – 2 – Green Gram Lentil Soup or Green Moong Dal

So the basic difference is their consistency. Rest all methods are same for both dry curried lentils or soupy lentils.

Note: Soak the dal for 3 -4 hours to get full nutrition of it. It will help reducing anti nutrients which are naturally present in all beans and legumes. This makes it easier to digest and reduces flatulence.

Read more about green gram and it’s benefits.

If you like lentils then read our similar recipes, e.g. whole masoor dal, moong masoor dal, dhuli urad dal, split urad dal, dal makhani, dal palak, methi dal.

Green Moong Dal Soup

This can be served as dal, as sabzi or even as lentil soup and very healthy in any form. This is easy to make recipe and healthy option in both lunch and dinner.
Prep Time5 mins
Cook Time30 mins
Resting Time15 mins
Total Time35 mins
Course: Dal, Main Dish, Sabzi & Curry, Weightloss Recipe
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Soups, Indian Dal, Low-carb Recipe
Servings: 4 People
Author: Ipsa Faujdar

Ingredients

  • 1 cup green Moong (whole)
  • 1 onion finely chopped
  • 2 tomato finely chopped
  • 1 inch ginger finely chopped or crushed
  • 6 garlic pods finely chopped or crushed
  • 2 green chilli finely chopped
  • 3 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp cumin seeds
  • 6 – 8 curry leaves
  • 1/2 tsp hing
  • 2 dried red chilli
  • 2 tbsp coriander leaves
  • 3 tbsp refined oil/ ghee
  • 1 tbsp ghee (optional)

Instructions

  • Wash dal properly and soak in water for 1 hr. 
  • Put in a pressure cooker. Add turmeric powder and salt as per taste. Add 2 cups of water.
  • If soaked earlier then pressure-cook for 4 – 5 whistles. Else it might take 4 – 5 whistles more. Let it cool before opening the lid.
    green moong dal

For Dry Moong Curry

  • Heat 3 tbsp refined oil in a deep pan or kadai. 
  • Add cumin seeds and let it crackle. Then add chopped ginger and garlic and saute for a minute. 
  • Add chopped onion, green chillies and curry leaves to it and saute till translucent.
  • Then add chopped tomatoes and saute for 2 minutes more or till oil separates.
  • Then add dry spices and mix well. Add 1/4 cup water and give it a good stir.
  • Add boiled dal to the pan and let it simmer till desired consistency received. Add 1 tsp lemon juice and mix well.
  • Garnish with chopped coriander leaves and serve.
    hara moong dal

For Moong Dal/ Soup

  • Heat 3 tbsp refined oil in a deep pan or kadai. 
  • Add cumin seeds and let it crackle. Then add chopped ginger and garlic and saute for a minute. 
  • Add chopped onion, green chillies and curry leaves to it and saute till translucent.
  • Then add chopped tomatoes and saute for 2 minutes more or till oil separates.
  • Then add dry spices and mix well. Add 1/4 cup water and give it a good stir.
  • Add boiled dal to the pan. Mix well. 
  • Add 1 cup water and simmer for 5 minutes on medium to low flame. Add water as per the consistency you need in dal.
  • Add 1 tsp lemon juice and finely chopped coriander leaves.
    hara moong dal

Notes

Adjust water as per the consistency you need in dal. You can make it both as dry sauteed curry or soupy dal.
 

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Please follow and like us:

Methi Paratha | Methi Thepla

Methi Paratha

Methi Paratha | Methi Thepla

Methi Paratha
Methi Paratha/ Methi Thepla

This is one of the most common and popular dish in North India. Its not only healthy but also easy to make. This is good food for toddlers and kids. My kid loves this paratha. So I keep them in his tiffin box. In this way kids will get the goodness of fenugreek leaves to your kid. Methi paratha goes best with raita, plain curd, tomato sauce or any curry. You can serve them with tea/ coffee in breakfast or tea time as snacks. It’s also called as Thepla in Gujrat. Unlike aloo paratha they are very light and healthy.

Methi or fenugreek is light bitter in taste. But I love that bitterness blended with other spices while making any preparation. This is one of the excellent food for diabetic patient. All bitter vegetables are like a boon to diabetic patients. They keep balance and reduces blood sugar level. But be careful in cleaning the leaves thoroughly before using any leafy veggies.

Also read Stuffed Bitter Gourd Fry, Keto ridged stir fry, Bottle Gourd Curry & Grated Bottle Gourd Stir Fry , Ivy gourd stir fry, Parwal curry, Doi Potol for diabetic Patients.

Try other similar parathas like Lauki Paratha, Aaloo Paratha, Paneer Paratha, Onion Paratha, Aloo Kachori.

Read more methi recipes like methi aloo fry, methi dal, methi matar pulao.

Methi Paratha

Methi Paratha is one of the healthier breakfast option in North Indian Cuisine. its main ingredient is Fenugreek leaves.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Kids Special, Main Dish, Roti & Paratha
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes
Servings: 4 People
Author: daintykitchen

Ingredients

  • Wheat Flour- 1 cup
  • Salt as per taste
  • Water – As required
  • Methi – 1 bowl Finely chopped
  • Refined Oil/ Ghee – 6-8 tbsp
  • Green Chilly – 2 finely chopped
  • Coriander Powder – ½ tbsp.
  • Red Chilli Powder – ½ tbsp.
  • Turmeric powder – a pinch

Instructions

  • Take a mixing bowl. Add finely chopped methi leaves, green chilli, salt, coriander powder, red chilli powder and mix it well.
  • Add 1 cup of flour and one tbsp oil to the mixture. Add water slowly to make a dough consistency. Knead well and make soft dough and keep aside for 5 mins. After 5 mins make medium size balls.
  • Then roll out the balls evenly into circle with help of rolling pin.
  • Heat a pan on high to medium flame and place the rolled paratha on it. When the base is slightly cooked flip it to the other side to get it cooked.
  • Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side.
  • Flip again once or twice to cook it properly on both sides.
  • Now take out the paratha and serve with extra butter/ makhhan and curd/ raaita/ pickle or any curry of your choice.
    Methi Paratha

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Please follow and like us: