The fresh green leafy vegetables are always my weakness while buying veggies in the market. To be frank, I will go crazy and end up buying all kind of leafy vegetables. Though the cleaning part takes more than an hour, the satisfaction of serving healthy meal to my family takes away all the pain.
Check out my Gongura Pachadi post to know more about the varieties of gongura leaves. Apart from the regular pachadi and dal, tried a one pot meal using gongura for my today's lunch and served it along with Cucumber - Grapes Raita and Spicy Potato fry. This pulao is a tasty and healthy rice variety which is prepared using Brown rice, Toor dal and fresh Gongura leaves. Though the addition of spices and preparation is similar to the regular pulao, the mild tangy and spicy taste with a dal flavour in each bite will give a delicious meal.
1 Cup Brown Basmati Rice ( I have used Dawaat brand in this recipe )
1/2 Cup Toor dal
1 Onion, Thinly sliced
1 Tomato, Finely chopped
3 Green chillies, Slitted
1 1/2 Cups or 1 Bunch Gongura Leaves
1 Tsp Ginger garlic paste
3 Tbsp Oil ( I have used Olive oil )
1 Bay leaf
1 Lavang / Clove
1/2 inch Cinnamon stick
1 Star anise
2 3/4 Cups Water
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
Salt to taste
Wash and soak rice and dal together before starting the cooking process.
Heat oil in a thick bottomed pan or cooker and add bay leaf followed by elachi, clove, cinnamon stick and star anise.
Add sliced onion and saute till the color of onion turns translucent.
Add ginger garlic paste followed by green chillies and saute till the raw smell of ginger - garlic goes off.
Add chopped tomato, cook till it turns soft and add turmeric powder followed by red chilli powder, salt and gongura leaves.
Saute till the leaves turns mushy and gets a gravy consistency.
Meanwhile, drain the water from Rice - dal and keep aside.
Now add the measured water and let it boil.
Add the drained rice - dal and simmer the flame. ( Adjust salt at this stage )
Cover the pan with aluminium foil and place an iron pan on top of it so that steam doesn't escape.
Cook it for about 20 - 25 minutes or till the rice - dal gets cooked completely.
Once done, let it rest for 5 minutes and serve hot.
Serving Options :
Serve hot with Onion Raita or Cucumber Raita and Potato fry.