This is a recipe I had learnt from my Hostel cook when I was in Hyderabad. It is a simple tasty and , yet wholesome food that can be had for breakfast or lunch. Easy to make and fast to cook. I had to hunt for the cook to get this particular dish as I was in love with this South Indian food during my stay in Hyderabad... Hope you guys enjoy making it as much as I did. Please feel free to send me suggestions and tips to improve the dish... Enjoy...
Ingredients:
Vermicelli/Semiya 2 Cups
Chana Dal 1 Tsp
Urad Dal 1 Tsp
Mustard Seed 1/2 Tsp
Cashewnuts 2 Tsp
Peanuts 2 Tsp
LargeOnion(Chopped) 1
Green Chillies 2 (Chopped)
Ginger 1/2 inch (chopped)
Small Potato 1 (Diced into 1/2 inch)
Carrot 1(Diced)
Green Peas 1/4 Cup
Tomato 1(Chopped)
Water 3 1/2 Cups
Oil 3 Tbsp
Asafoetida 1/4 tsp or a pinch
Salt to taste
For Garnish
Ghee 2 Tbsp
Cahshewnuts 1 Tsp(Roasted)
Cilantro Chopped
How to Make the Pulao:
- In one tsp of oil fry the semiya/vermicelli till it is golden brown. Take it out of the pan.
- In the remaining oil add the mustard seed and let it crackle. Add chana dal and peanut and fry for 1 min. Add urad dal and cashewnut and fry till it is golden brown.
- Then add the potatoes and carrot, fry for 3-4 mins and add the peas. Now add asafoetida, fry for 30 secs and add chopped onions, green chillies and ginger. Fry till the onion is translucent. Add tomatoes and cook till they are done.
- Add salt and fry at low heat and cover the pan for 5 mins. One the vegetables are soft add 3 /2 cups of water and let it boil.
- Add the vermicelli slowly, string simultaneously to avoid forming lumps.
- Cover the Pan and let the vermicelli cook for 5-6 minutes.
- Add 2 tbsp of ghee and mix it properly with the vermicelli
- Garnish it with cilantro and roasted cashewnut and serve hot with coconut chutney or pickle.
- Enjoy.
