Pigeon Peas Pulao Recipe | Fresh Tuvar Pulao | Tuvar Lilva Pulao with step by step pictures. Fresh Pigeon peas is a seasonal produce. It is available only during the winters. Pigeon peas are very good source of dietary fibres. It can be cooked similar to the regular green peas and when in season we definitely can replace green peas with pigeon peas.
It tastes good in kurma, paratha,pulao, and many more. I usually stock it up during the winter and use it for quite some time. Only a time-consuming job is the de-shelling process, but it is definitely worth it. Now let's see how to prepare pigeon peas pulao.
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How to Prepare Pigeon Peas Pulao , Pictorial
1. Wash the Basmati Rice and Soak in water for 30 mins. Heat a pan with oil or ghee, once its hot add in the fennel seeds ,Cardamom pods,Cinnamom Stick, Star Anise, Maarti Mooku, Stone flower and cashew nuts let it splutter and the cashew nuts turn slightly golden.
2. Next add in the ginger garlic paste and saute till the raw smell leaves. Meanwhile grind the mint leaves, Coriander leaves, Green Chilli and cashew nuts to a fine paste by adding little water and set it aside.
3. Next add in the onions, Saute till the onions turn glossy.
4. Next add in the ground mint coriander cashew nuts puree. Mix well and cook till the raw smell leave
5. Now add in the Pigeon Peas. Saute for 2 mins.
6. Next add in the Garam Masala, Turmeric powder and Required salt mix well and cook till the masala blends well. Now add in the soaked basmati Rice. Mix well and roast for a minute.
7. Now add in the measured 1 ½ cups of water and mix well. Check for salt and add if necessary, Next add in the Curd and lemon juice.
8. Close the cooker and cook in a high flame and wait till the pressure comes out vigorously and then put on the whistle and cook for 3 mins and switch off the flame. Wait till the pressure subsides on its own and then open the cooker. Carefully fluff the rice without breaking. Serve hot
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Pigeon Peas Pulao | Fresh Tuvar Pulao | Tuvar Lilva Pulao
Standard 1 cup measures 240 ml
Ingredients
- 1 tbsp Oil / Ghee
- 1 tsp Fennel seeds
- 1 inch Cinnamon Stick – 1 inch piece
- 2 Cardamom pods
- 1 Star Anise
- 1 Marati Mooku
- Kal paasi / Stone flower a small piece
- 8 Cashew nuts
- 2 Onion
- 1 tbsp Ginger garlic paste
- 1 cup Pigeon Peas
- ½ tsp Garam Masala
- ½ tsp Fennel seeds powder
- ½ tsp Turmeric powder
- 2 tbsp Curd
- Salt as needed
- 1 cup Basmati Rice
- 1¼ cup Water
- 1 tsp Lemon Juice
To grind:
- ¼ cup Coriander leaves
- ¼ cup Mint
- 10 Cashew nuts
- 3 Green Chilli
Instructions
- Wash the Basmati Rice and Soak in water for 30 mins. Heat a pan with oil or ghee, once its hot add in the fennel seeds ,Cardamom pods,Cinnamom Stick, Star Anise, Maarti Mooku, Stone flower and cashew nuts let it splutter and the cashew nuts turn slightly golden.
- Next add in the ginger garlic paste and saute till the raw smell leaves. Meanwhile grind the mint leaves, Coriander leaves, Green Chilli and cashew nuts to a fine paste by adding little water and set it aside.
- Next add in the onions, Saute till the onions turn glossy.
- Next add in the ground mint coriander cashew nuts puree. Mix well and cook till the raw smell leaves.
- Now add in the Pigeon Peas. Saute for 2 mins.
- Next add in the Garam Masala, Turmeric powder and Required salt mix well and cook till the masala blends well. Now add in the soaked basmati Rice. Mix well and roast for a minute.
- Now add in the measured 1 ½ cups of water and mix well. Check for salt and add if necessary, Next add in the Curd and lemon juice.
- Close the cooker and cook in a high flame and wait till the pressure comes out vigorously and then put on the whistle and cook for 3 mins and switch off the flame. Wait till the pressure subsides on its own and then open the cooker. Carefully fluff the rice without breaking. Serve hot
Notes
- Serve with chicken fry and Raita.
- Can be made quickly in 20 mins.
- I used fresh pigeon peas it is seasonal and available only during the winter season.
- As I used fresh pigeon peas. No pre-soaking was needed.
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