Hare Chane Ka Pulao, or Green Moong Dal Pulao, is a delicious rice dish from the Indian subcontinent. This vegetarian delicacy combines fluffy basmati rice with green moong dal (whole mung beans), aromatic spices, and a medley of veggies, resulting in a colorful and tasty meal. It’s a one-pot wonder, ideal for busy weeknights or special events. So, with this dish, go on a culinary vacation and let the symphony of flavors excite your taste senses.
Ingredients (Serves 4-5)
- 1 cup basmati rice, rinsed and soaked for 30 minutes
- 1/2 cup green moong dal, rinsed and soaked for 30 minutes
- One tablespoon of ghee or vegetable oil
- One bay leaf
- One black cardamom pod
- Two cloves
- 1 inch cinnamon stick
- One medium onion, finely chopped
- Two green chilies, slit lengthwise
- 1 inch ginger, grated
- One teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon salt, or to taste
- 1/4 cup chopped coriander leaves, for garnish
- 1 cup mixed vegetables (carrots, peas, beans, etc.), optional
Instructions
- Prepare the aromatics: Heat ghee or oil in a pressure cooker or heavy-bottomed pot over medium heat. Add the bay leaf, cardamom pod, cloves, and cinnamon stick. Let them sizzle for a few seconds, releasing their fragrance.
- Sauté the onion and spices: Add the chopped onion and green chilies. Sauté until the onion becomes translucent, about 5 minutes. Add the ginger and continue sautéing for another minute.
- Add the spices and dals: Stir in the cumin seeds, coriander seeds, turmeric powder, red chili powder, and garam masala powder. Cook for 30 seconds until fragrant. Add the rinsed and soaked moong dal and rice. Stir to coat the dals and rice with the spices.
- Pressure cook or simmer: Add 2 cups of water and salt to taste. Stir well. Close the pressure cooker and cook on medium heat for two whistles. Alternatively, if using a pot, boil, lower heat, cover, and simmer for 15-20 minutes or until the rice and dal are cooked.
- Fluff and garnish: Once cooked, open the pressure cooker carefully (or remove the lid from the pot) and fluff the rice gently with a fork. Garnish with chopped coriander leaves and serve hot.
Tips and Variations
- Add ghee or butter to enhance the flavor before serving.
- You can modify the number of vegetables to your liking. Chopped tomatoes, bell peppers, and cauliflower are frequent additions.
- Before eating, top with roasted almonds or cashews for an extra protein boost.
- You can prepare this recipe on the stovetop if you don’t have a pressure cooker.
- Repeat the instructions, but increase the water to 2.5 cups and cook for 20-25 minutes or until the rice and dal are cooked thoroughly.
- Refrigerate leftovers in an airtight jar for up to two days.
Hare Chane Ka Pulao is a versatile dish that can be eaten alone or served with various sides. Here’s some suggestions
- Raita is a refreshing yogurt-based condiment that complements the spice of the pulao.
- Papad is a crispy lentil wafer that provides a nice textural contrast.
- Pickle is a sour and spicy condiment that enhances the flavor profile.
- Salad is a pleasant side dish that adds a touch of greenery to any dinner.
