Healthy & Quick Curry Leaves Rice Veg
Discover the vibrant flavors of Curry Leaves Pulao, a fragrant, one-pot dish that highlights the unique, earthy aroma of fresh curry leaves. This nutritious and easy-to-make recipe combines long-grain rice with protein-packed lentils, crunchy cashews, and aromatic spices like mustard seeds, cumin, and dried red chilies. Perfectly light and flavorful, this dish is an ideal choice for a quick, wholesome lunch or dinner. Serve it with cooling raita for a satisfying, comforting meal.
Ingredients
1 cups Long Grain Rice
1 cup Curry Leaves
3 cups Water
1 tbsp Bengal Gram (Chana Dal)
1 tbsp Black Gram (Urad Dal)
12 piece Cashew Nuts
1 tbsp Oil
1 tsp Mustard Seeds
4 piece Dry Red Chilli
10 piece Peppercorns
1 piece Cumin Seeds
1 tsp Asafoetida Powder (Hing)
1 tsp Garam masala Powder (Hot Spices)
to taste Salt
Instructions
1
Add 1 tablespoon of oil to a pressure cooker and allow it to heat up.
2
Add the split Bengal gram (Chana Dal) and sauté for 30–40 seconds. Follow this by adding the split black gram (Urad Dal) and continue sautéing until they begin to turn golden brown.
3
Stir in the mustard seeds, whole dried red chilies (with stalks), peppercorns, cumin seeds, and asafoetida. Stir everything well.
4
Toss in the curry leaves and cashew nuts. Stir-fry for another 30–40 seconds to release the flavors into the oil, reducing the flame if necessary.
5
Add the washed long-grain rice to the pressure cooker.
6
Add the garam masala powder and salt as per your preference. Pour in 3 cups of water.
7
Stir the mixture well, cover the pressure cooker, and cook on a medium flame for two whistles.
8
Allow the pressure to settle naturally before opening the cooker. Your pulao is now ready to serve.
Nutrition Facts
4 servings per recipe
