Mung Bean Capsicum Pulao

            Today's recipe is a healthy and yummy pulao with mung bean and capsicum/bell pepper. This is very simple and easy one pot meal which also perfect for lunch box. For this pulao i added a very flavorful n yummy combo of masala ingredients which made this simple recipe to a super hit one. For presentation, i simply tried some cutting the veggie slices like flower shape n hope it look so :) Now to the interesting n flavorful healthy pulao....


Ingredients

1. Basmati Rice     1 and 1/2 cup(160 ml cup)
2. Mung bean    1/4 cup(cooked)
3. Capsicum    1 no.s large(diced)
4. Onion   1 no. large(sliced)
5. Garlic   4-5 cloves 
6. Ginger Garlic paste     1 tbsp
7. Mint leaves    1/4 cup
8. Thick curd/yoghurt     1 tbsp
9. Lemon    1/2 
10. Turmeric    a pinch
11. Salt    to taste
12. Cilantro   1 tbsp(finely chopped)

To Temper

1. Oil     2 tbsp
2. Fennel seeds    1/4 tsp
3. Black cumin    1/4 tsp
4. clove    3 no.s
5. Cinnamon   1" stick
6. Cardamom    2 no.s
7. Bay leaf    2 small

To wet Grind

1. Cilantro    1/2 cup (tightly packed)
2. Fennel seeds    1/2 tsp
3. Coconut    1 tbsp(shredded)
4. Cashew nut    4-5 no.s
5. Green chilli     5 no.s or to taste

Method

• Wash and soak rice for 30 minutes and cook rice in a wide skillet with 5 cups of water.
• Cook till rice is 3/4 th done and then drain the water using colander/strainer and keep aside .(spread it on a wide plate)
• In a blender add all the ingredients under"to wet grind" and grind it to a smooth paste using very little water and keep aside.

• Now heat oil in a pan, add the tempering ingredients and fry lightly.
• Then add onions and garlic ans saute till onion  turns translucent.

• Now add ginger garlic paste, mint leaves and  saute it till the raw smell leaves.

• And add diced capsicum and stir fry for a minute and add the ground cilantro paste,turmeric powder and fry well in medium heat until the raw smell leaves.

• Then add thick yoghurt/curd and stir for a minute and add cooked mung bean and fry for a minute then add about 1/2 or less water and bring to boil.

• Once it starts boiling add 3/4 th cooked rice and sprinkle cilantro n some leaves on top and mix everything gently and  put it on "Dum" or tightly closed with lid for 10 minutes.

• That's it...Mung bean capsicum pulao is ready.Serve hot with Raitha or any accompaniment of your choice.

   This recipe is on its way to the event, Healthy cooking challenge-Healthy Lunch now happening @ Kavi's Edible Entertainment and also to the event, Cooking With Seeds ~ Mung Beans guest hosting by Priya.and  to the event,Vatsala's Potluck Party Every thursday @ Show and Tell.