Gujarati Batata Pulao Recipe – Sweet and Spicy Lentil & Potato Pulao
Introduction
Gujarati Batata Pulao is a delightful blend of sweet and spicy flavors with a comforting, wholesome touch. This rice dish combines aromatic spices, lentils, potatoes, and a hint of sweetness, making it a popular favorite in Gujarati households. It’s versatile, perfect for a quick weekday meal or a festive celebration. Whether served as a standalone dish or paired with side dishes like Palak Raita or Gujarati Kadhi, it’s bound to be a hit. Let’s dive into the recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Potatoes (Aloo), peeled & diced | 2 |
| Onion, thinly sliced | 1 |
| Green peas (Matar), steamed | 1/2 cup |
| Fresh coconut, finely diced | 1/4 cup |
| Sugar | 1 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay leaf (Tej Patta) | 1 |
| Cardamom Pods/Seeds (Elaichi) | 3 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green Chillies | 3 |
| Garlic | 3 cloves |
| Ginger, chopped | 1 inch |
| Ghee | 3 tablespoons |
| Sunflower Oil | 1 teaspoon |
| Mint Leaves (Pudina), chopped | 2 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 55 g |
| Protein | 9 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 300 mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
Servings
This recipe serves 4 people.
Instructions
-
Prepare the Rice and Lentils:
Wash the Basmati rice and Yellow Moong Dal thoroughly. Soak them together in 3 cups of water for about 30 minutes. -
Pound the Spices:
Using a mortar and pestle, grind the cinnamon, cloves, and cardamom into a fine powder. Set aside. -
Caramelize the Onions:
Heat sunflower oil in a small pan. Add the thinly sliced onions and sauté until golden brown and caramelized. Remove from heat and keep them aside. -
Make the Spice Paste:
In a blender or mixer grinder, blend ginger, garlic, and green chilies into a smooth paste. This paste will form the base of the dish. -
Sauté the Aromatics:
In a large pot or handi, heat ghee over medium heat. Add cumin seeds and let them splutter. Stir in the ginger-garlic-green chili paste and sauté until the raw smell dissipates and the mixture turns aromatic. -
Add Spices and Vegetables:
Mix in the ground spice powder, bay leaf, turmeric powder, diced potatoes, sugar, diced coconut, and salt. Cook for a few seconds to combine the flavors. -
Combine Rice and Lentils:
Drain the soaked rice and lentils, and add them to the pot. Pour in the soaking water (approximately 3 cups) and give it a good stir. -
Cook the Pulao:
Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the rice and lentils are tender and have absorbed all the water. -
Final Touches:
Once cooked, turn off the heat and let the pulao rest for 10-15 minutes. Stir in the caramelized onions, steamed green peas, and chopped mint leaves. -
Serve and Enjoy:
Serve the Gujarati Batata Pulao warm. Pair it with Palak Raita, Gujarati Kadhi, or roasted papad for a complete meal.
Serving Suggestions
- Palak Raita: The creamy spinach yogurt adds a cooling element to balance the flavors.
- Gujarati Kadhi: A tangy yogurt-based curry complements the subtle sweetness of the pulao.
- Roasted Papad: A crisp papad is a must for that extra crunch!
Tips and Variations
- Spice Adjustment: If you prefer a milder flavor, reduce the number of green chilies. For more heat, add a pinch of red chili powder.
- Veggie Boost: Add more vegetables like carrots, beans, or cauliflower for extra nutrition.
- Rice Variety: While Basmati is traditional, you can use other fragrant varieties of rice like Jeera Samba.
- Lentil Swap: Try using Toor Dal or Masoor Dal for a variation in flavor and texture.
Storage Suggestions
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Gujarati Batata Pulao is a celebration of flavors and textures, with the earthy lentils, tender potatoes, and aromatic spices coming together in perfect harmony. Whether you’re a fan of Gujarati cuisine or trying it for the first time, this recipe is sure to leave you delighted. Give it a try and experience the magic of this simple yet flavorful dish!
