Jain Moong Dal Vadi Pulao
Moong dal vadi pulao cooks rice with sun-dried mung dumplings, made without onion or garlic.
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45 mintotal
35 min hands-on10 min hands-off
Prep 10 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
In a heavy pot, heat a little ghee until hot. Add the broken moong dal vadis. Roast them steadily over low heat until they are a deep golden brown. Lift them out and set aside.
In the same hot pot, heat the remaining ghee. Add the cumin seeds and let them crackle. Straight away, add the asafoetida and the chopped green chillies.
Add the tomato puree, turmeric powder and red chilli powder. Cook this down for 2-3 minutes, until the tomato base breaks apart completely and the ghee separates out at the edges.
2–3 min
Turn the heat down sharply. Add the whisked curd quickly. Stir hard and cook for another minute over high heat, reducing it to a very thick, concentrated masala.
Drain the soaked basmati thoroughly. Add the drained rice, the roasted vadis, the salt and the garam masala to the pot. Fold everything through very gently, toasting it in the thick masala for 1 minute.
1 min
Pour in the measured water. Bring it to a rolling boil. Turn the heat right down. Cover the pot tightly and leave it to simmer, without lifting the lid, for 12-15 minutes, until the liquid is absorbed and the grains are cooked through.
12–15 min
Turn off the heat. Let it rest, undisturbed, for 5 minutes so the grains firm up. Fluff it very gently with a fork and serve immediately.
5 min
How to tell it's done
Light, long, perfectly cooked grains of rice mixed through with very soft, savoury lentil dumplings that have soaked up the stock.
Getting it right
Tip
Moong dal vadis soak up flavour like sponges. Fry them first: the crisp outside keeps them from collapsing, and leaves the pulao a meaty, rustic bite.
What to serve it with
A simple lunch or dinner. Serve it with a cooling cucumber raita, plain curd, or a papad.
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