| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 228 | 8g | 1g | 35g |
| sugars | fibre | protein | salt |
| 3g | 5g | 6g | 0.8g |
There’s something incredibly heartwarming about a dish that combines wholesome ingredients with rich, aromatic spices, and that’s exactly why I love this Urad Bean and Vegetable Pulao recipe so much. This dish is not just a feast for the taste buds but a veritable celebration of textures and flavors that marry beautifully.
Being a Boston native with deep Irish roots, my culinary journey started with comforting stews and hearty seafood dishes. However, as I’ve explored various cuisines, I’ve developed a profound appreciation for recipes like the Urad Bean and Vegetable Pulao that feature vibrant, plant-based ingredients. This pulao recipe effortlessly showcases how healthy eating can be both delicious and satisfying.
### A Symphony of Flavors and Textures
One of the things that makes Urad Bean and Vegetable Pulao truly spectacular is the harmonious blend of different spices and vegetables. The basmati rice provides a fragrant base, while the split urad beans (black gram) offer a subtle nuttiness that complements the dish perfectly. The cumin seeds and turmeric powder add an earthy depth, and the garam masala lends a warming aroma that elevates each bite.
The finely chopped onion, minced garlic, and grated ginger form the flavorful foundation, which is enhanced further by the assortment of mixed vegetables like carrots, peas, and green beans. Not only do these vegetables add vibrant colors to your plate, but they also bring a multitude of vitamins and minerals, making this dish a nutritious powerhouse.
### Health Benefits
Speaking of nutrition, this Urad Bean and Vegetable Pulao is packed with health benefits. The urad beans are a fantastic source of protein and dietary fiber, which aid in digestion and help maintain stable blood sugar levels. The abundance of vegetables provides essential vitamins such as Vitamin A, Vitamin C, and various B vitamins. Additionally, the spices used—particularly turmeric—are known for their anti-inflammatory properties.
### Pairs Perfectly with Other Dishes
This dish is versatile and can be served as a main or a hearty side. It pairs wonderfully with a tangy cucumber raita or a simple vegetable salad, making for a well-rounded and satisfying meal. For those special occasions, consider serving it alongside a rich curry, such as palak paneer or butter chicken, to create an unforgettable feast.
In many ways, this recipe is similar to a traditional vegetable biryani or a simple pilaf but stands out due to the unique inclusion of urad beans and the specific combination of spices. If you’re a fan of these dishes, you’ll undoubtedly appreciate the distinctive yet familiar flavors that Urad Bean and Vegetable Pulao brings to the table.
I invite you to give this recipe a try. Whether you’re looking to diversify your weekly meal plan or searching for a nutritious dish that the whole family will love, Urad Bean and Vegetable Pulao is a stellar choice. And who knows? It might just become one of your go-to recipes, cherished and passed down like my own family recipes.
What You’ll Need
- 1 cup basmati rice
- 1/2 cup split urad beans (black gram)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 cup mixed vegetables (e.g., carrots, peas, green beans), chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 3 cups water
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Method
Step One
Rinse the basmati rice and split urad beans separately under cold water until the water runs clear. Soak them in water for about 15-20 minutes. Drain and set aside.
Step Two
In a large pot or pan, heat the vegetable oil over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
Step Three
Add the finely chopped onion to the pot and sauté until it turns golden brown. Add the minced garlic and grated ginger, and cook for another minute until aromatic.
Step Four
Stir in the chopped mixed vegetables (carrots, peas, green beans) and cook for 3-4 minutes until they begin to soften.
Step Five
Add the drained split urad beans to the pot, and sauté for a couple of minutes. Then, add the drained basmati rice and gently mix everything together.
Step Six
Sprinkle the turmeric powder, garam masala, black pepper, and salt over the rice and vegetables. Stir to evenly coat the mixture with the spices.
Step Seven
Pour in the 3 cups of water and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes. Cook until the rice and beans are tender and all the water is absorbed.
Step Eight
Turn off the heat and let the pot sit covered for an additional 5 minutes. This helps the flavors to meld.
Step Nine
Fluff the Urad Bean and Vegetable Pulao with a fork. Garnish with fresh chopped cilantro and drizzle with lemon juice if desired before serving.
