400g potatoes, peeled and chopped into small pieces
1/2 cup of cauliflower (big), chopped
1/2 cup green peas
1/2 cup of cubed carrots
1/2 cup of soybean oil
1 cup onions, sliced
6 -7 green chilies
1 tablespoon of ginger paste
1 tablespoon of garlic paste
1 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1 teaspoon of coriander powder
2 cinnamon sticks
3 bay leaves
250 g of moog dal
500 g of pulao rice
salt as needed
hot water-as needed
1 handful of coriander leaves, chopped
2 tablespoons of ghee
Heat a saucepan with water. Add the cubed vegetables and boil.
Heat another saucepan with soybean oil. Fry the onion slices with green chiles, ginger and garlic pastes, turmeric, red chili and coriander powders. Also add the cardamoms, cinnamon sticks and bay leaves. Stir well and cook until the water released dries up and the oil starts to simmer on top.
Add the pulao rice and dal and fry well. Sprinkle salt as well.
Mix in the boiled vegetables. Make sure that the rice and vegetables are mixed well.
Add 3 cups of hot boiling water. Allow the rice to boil. If needed, add more water.
Cook with lid on and sprinkle the coriander leaves and mix in the ghee.