Pulagam Recipe

Prep & Cooking: 30 mts including soaking time of rice

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)

1/2 cup split yellow moong dal (pesara pappu)

1 tbsp ghee

1 tsp cumin seeds

10-12 fresh curry leaves

1/4 tsp whole black pepper (optional)

salt to taste

3 ½ cups of water

10-12 cashewnuts lightly fried in ghee till golden brown

1 Wash the rice and dal and soak them together in water for 15-20 mts.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves and black pepper corns and fry for a few seconds.
3 Add the drained rice and dal and combine with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft.
5 Garnish with fried cashwenuts and serve with tomato chutney or avakai.


Note:

You can slightly dry roast the split moong dal before soaking in water along with rice. You can also add an extra glass of water if you want a more gooey texture of the lentil-rice medley.