Gujarati Batata Pulao Recipe – Sweet and Spicy Pulao with Lentils and Potatoes
Description:
In every traditional Gujarati meal, lentils are a must-have, whether as a standalone dish, mixed with vegetables, or even paired with rice. The inclusion of lentils adds wholesomeness to their meals, making them both nutritious and fulfilling. The Gujarati Batata Pulao combines the sweet and spicy flavors of potatoes, lentils, and aromatic spices, creating a delightful rice dish that is perfect for lunch or dinner. This vegetarian recipe is a warm, comforting dish packed with layers of flavor and is a great way to experience the vibrant tastes of Gujarati cuisine.
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 1 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Potatoes (Aloo), peeled & diced | 2 |
| Onion, thinly sliced | 1 large |
| Green Peas (Matar), steamed | 1/2 cup |
| Fresh Coconut, finely diced | 1/4 cup |
| Sugar | 1 teaspoon |
| Cloves (Laung) | 2 whole |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 3 pods |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Green Chillies | 3, slit |
| Garlic, chopped | 3 cloves |
| Ginger, chopped | 1 inch piece |
| Ghee | 3 tablespoons |
| Oil | 1 teaspoon |
| Mint Leaves (Pudina), chopped | 2 tablespoons |
| Salt | To taste |
Preparation Time:
- 20 minutes
Cooking Time:
- 30 minutes
Total Time:
- 50 minutes
Instructions:
-
Prep the Rice and Lentils:
Begin by washing the Basmati rice and Yellow Moong Dal (split lentils) thoroughly. Soak them together in 3 cups of water for about 30 minutes to help them cook evenly. -
-
Prepare the Spice Powder:
Using a pestle and mortar, pound the Cinnamon stick, Cloves, and Cardamom pods until they form a fine powder. Set this spice blend aside for later use. -
Caramelize the Onions:
Heat oil in a small pan over medium heat. Add the thinly sliced onion and sauté them until they turn golden brown and caramelized. Once done, remove them from the pan and set aside for garnishing later. -
Make Ginger-Garlic-Chili Paste:
In a mixer grinder, blend the chopped Ginger, Garlic, and Green Chillies into a smooth paste. Keep this paste aside for the cooking process. -
Sauté Spices and Potatoes:
In a large soup pot or handi, heat 3 tablespoons of ghee over medium heat. Add the Cumin Seeds and allow them to splutter. Then, immediately add the ginger-garlic paste and sauté it until the raw smell dissipates, and it turns golden brown. -
Add the Spices:
Stir in the freshly pounded spice powder, Bay Leaf, Turmeric Powder, and Sugar. Add the diced Potatoes and sauté for a few seconds, allowing the potatoes to absorb the flavors of the spices. -
Incorporate Coconut and Rice:
Add the finely diced Fresh Coconut and Salt, followed by the soaked Rice and Lentils mixture along with the water. Give everything a gentle stir to mix all the ingredients together. -
Cook the Pulao:
Allow the mixture to come to a boil, then lower the heat to a simmer. Cover the pot with a tight-fitting lid and cook for about 30 minutes, or until the rice and lentils are fully cooked and the water has been absorbed. -
Rest and Garnish:
Once the rice is cooked, turn off the heat and let the Batata Pulao rest for 15 minutes. This resting period allows the flavors to meld together beautifully. -
Final Touches:
After resting, gently fluff the pulao with a fork. Stir in the caramelized onions, steamed green peas, and chopped mint leaves for an added freshness and aroma. -
Serving:
Serve the Gujarati Batata Pulao hot and enjoy it as a complete meal. It can be paired with a Palak Raita for a quick and easy weeknight dinner or with Gujarati Kadhi and roasted papad for a traditional Gujarati feast.
Tips for Perfect Gujarati Batata Pulao:
- Rice Texture: To get the perfect fluffy rice, make sure to soak the rice and lentils for at least 30 minutes before cooking. This step helps in even cooking and prevents the rice from becoming mushy.
- Coconut: Fresh coconut adds a lovely sweetness to the pulao, but if you can’t find fresh coconut, desiccated coconut can be used as a substitute.
- Spice Adjustment: If you prefer a spicier dish, you can add more green chillies or a pinch of red chilli powder for extra heat.
- Resting Time: Don’t skip the resting time after cooking. It makes a big difference in the flavor as the spices and herbs have a chance to settle in.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 38 g |
| Protein | 6 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 150 mg |
This Gujarati Batata Pulao is a wholesome dish that brings together the perfect balance of sweet, spicy, and savory flavors. With the addition of lentils, potatoes, and aromatic spices, it makes for a comforting, satisfying meal. Whether you’re serving it for a special occasion or a simple weekday dinner, this dish is sure to please everyone at the table. Enjoy!
