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Matar Pulao Recipe

Matar Pulao Recipe | Peas Pulao | Matar Pulao (Easy One Pot)

With Matar Pulao Recipe video and step by step photo – this delicious pea casserole is simple and easy to prepare variety of casserole made in a pot. Vegetarian and gluten free.

matar pulao recipe, peas pulao recipe
Matar Pulao Recipe

It is a pea pea casserole scented and has sweet tones due to peas. This casserole can be made with fresh or frozen peas.

Check Matar Pulao Recipe

Frozen peas lose their taste and flavor from time to time and hence their taste does not fall into this casserole.

I like to use fresh peas to make this casserole or for other green pea dishes.

This casserole is often made in Punjabi houses. I also make it at home regularly and this recipe I learned from my milk.

As a variation, some people also add potatoes to this casserole. After cooking, the rice grains should separate and the pulp should not appear in the peas.

I usually force the green pea casserole to cook, but you can cook the casserole in a pot. If cooking in a vessel, the amount of water should be increased slightly. The details of the recipe and step by step pics are given below.

You can serve green pea casserole with curd or onion tomato raita, onion rings, kachori, papad and pickle.

.Tawa Pulao Recipe 230

How to make Matar Pulao Recipe

1. Wash 1 cup of heaps basmati rice till the water is clear. Soak the rice for 30 minutes. Drain and keep aside.

soaked rice

2. Heat 2 to 3 tablespoons oil or ghee in a pressure cooker or in a pot. Add the following spices – 1 inch cinnamon, 1 black cardamom, 1 or 2 green cardamom, 2 to 3 cloves, 1 to 2 single strand mace, 1 medium bay leaf and 1 teaspoon cumin seeds. Suck until the spices leave their aroma and become fragrant.

spices for matar pulao

3. Then add ½ cup finely chopped onions.

sliced onions in the pressure cooker

4. stir. Fry the onion till it becomes golden or caramelized. Do not burn the onion as it will add bitter taste to the casserole.

sauteing onions for matar pulao
Matar Pulao Recipe

5. Add ¾ cup of green peas.

adding matar to pressure cooker

6. Stir well and saute for a minute.

sauteing matar for matar pulao

7. Now add the drained rice and stir gently.

adding rice to pressure cooker

8. Saute for a minute.

sauteing matar pulao mixture

9. Then add 1.75 cups water.

water for cooking matar pulao

10. Season with salt. Stir well.

adding salt for matar pulao

Cooking peas pulao


Cook the cover and pressure on medium to high heat for 10 to 12 minutes for 2 whistles.

If the pea casserole is to be cooked in a pot or pan, add 2 to 2.5 cups of water. Cover the pot tightly with a lid and cook the rice until all the water is absorbed and the rice grains are cooked. Also, check while cooking rice. If all the water has been absorbed and the rice grains are not fully cooked, just add a few more tablespoons of water. Cover and cook the rice for a few minutes.

cooking matar pulao

12.Automatically sort the pressure and then open the lid of the cooker. Whisk the rice gently and serve the pea casserole with tomato onion raita or boondi raita.

Matar Pulao Recipe
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Tawa Pulao Recipe 230

Tawa Pulao Recipe | how to make Tawa Pulao

Tawa Pulao Recipe is a popular Mumbai rice and vegetable pav bhaji masala and other spices and herbs together. It is a popular and delicious rice recipe.

Tawa Pulao Recipe as the name suggests is made on tawa / tawa – a flat concave shaped pan used in Indian cooking to make flatlets, as well as for shallow frying.

Roadside vendors use a huge tava and they make pav bhaji, masala pav, tawa paneer masala and tawa pulao on this huge tava. For home cooks, this Tawa Pulao Recipe can be made in a frying pan or even in a pan (pan).

You need to steam or cook the vegetables beforehand. Usually, I do not make such a spicy version, but you can spice up casserole according to your taste by increasing the amount of red chili powder.

To make this casserole you will need Pav Bhaji Masala. Typically, the pav bhaji masala and Indian brands I have used are MDH, Evergreen and Badshah. I feel all right.

Tava casserole goes best with curd, raita or onion-lemon salad. Also keep roasted papad and lemon or mango pickle on the side.

Tawa casserole is simple and extremely easy to make. Tawa pulav is a roadside fare in the streets of Mumbai. The tava casserole is quickly heated on the tava and prepared with boiled rice, vegetables and some spices for Tawa Pulao Recipe.

Ingredients of Tawa Pulao Recipe:

• 3 cup Steamed Basmati Rice
• 1 cup chopped Onion
• 1 cup finely chopped Tomato
• ½ cup chopped Capsicum
• ¼ cup chopped and boiled Carrot
• ¼ cup boiled Green Peas
• 1 tsp Ginger-Garlic Paste
• ½ tsp Green Chili Paste
• 1 tsp Pav Bhaji Masala/Garam Masala
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• 4-5 Cashew Nuts
• Whole Dry Spices (1 clove, 1 bay leaf, and 1 cinnamon stick)
• 1-2 whole Dry Red Chili
• Pinch of Hing/Asafoetida
• Salt
• 1-2 tbsp Butter
• 1 tsp Lemon Juice
• Chopped Coriander Leaves

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How to make Tawa Pulao Recipe

1. First cook 1 cup basmati rice in 4 cups of water, in which some salt and 2 to 3 drops of oil is added. The rice should be cooked well and the grains should be separated.

cooking rice for tawa pulao recipe

2. Drain rice in a colander. Please read the recipe description above for cooking rice. Allow the rice to cool completely before adding it to the vegetable.

drain rice - making tawa pulao recipe

3. Melt 1 tablespoons butter in a pan and they spoon cumin seeds until they turn brown.

saute cumin - making tawa pulao recipe

4. Add chopped onion (1 medium onion – 50 grams) and saute until translucent.

add onions - making tawa pulao recipe

5.Add ginger garlic paste (g inch ginger + 2-3 garlic), which is made into a mortar-paste or 1 tsp ginger garlic paste.

Their raw aroma becomes even steppier. Fry the ginger-garlic paste well. Otherwise, the raw aroma feels even later and may not go well with some people.

6. Mix 2 large chopped tomatoes (150 g tomatoes) and 1 medium chopped green bell pepper (capsicum).

adding tomatoes - making tawa pulao recipe
Tawa Pulao Recipe

7. Add 2 tsp pav bhaji masala, 1/4 tsp red chilli powder and 1/4 spoon turmeric powder.

adding masala and spices to tawa pulao

8. Stir and suck until you see the butter leaving the side of the pan. About 6 to 7 minutes on low heat. Even though the bell peppers have a slight crunch, they taste good.

add veggies - making tawa pulao recipe

9. Chopped boiled vegetables – add 1/2 cups of peas, 1 small to medium chopped carrot, 1 medium potato and salt as needed. You can also add French beans and cauliflower.

add rice - preparing tawa pulao recipe
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10. Stir and then add dry cooked rice.

mix tawa pulao gently

11. Stir and mix gently and evenly.

garnish tawa pulao

12. Garnish the griddle with chopped coriander leaves and drip it with a few drops (1/2 tsp) spoons of lemon juice. Serve Tava Casserole with onion-lemon salad or curd or onion tomato raita with roasted papad and pickle.

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Dal Tadka Restaurant Style

About Dal Tadka Restaurant Style

Dal Tadka Restaurant Style is one of the most popular dal dishes served in Indian restaurants. Basically, dal tadka is cooked dal which is poured in oil or ghee with fried spices and herbs.

I must admit that I just like Dal Tadka Restaurant Style which is served in restaurants while we hardly eat.

So I try to recreate the magic of the restaurant in most meals made at my home. The restaurant-style taste here comes from smoking lentils using red-hot charcoal.

Trust me, this simple method of smoking makes lentils so tasty and delicious. In Hindi language we also call this smoking

Technique as Dhungar.

This Dal Tadka Restaurant Style recipe is more than the North Indian style recipe.

What does dal tadka mean?

Dal is the Hindi word for dal.
Tadka or chunk is the Hindi word for tempering and is a commonly employed cooking technique in Indian cuisine.
The tempering method consists of spices and herbs fried in oil. The fries of spices and herbs release their essential oils, aroma and taste in hot oil. A mixture of fried spices, herbs, oil is added to the prepared lentils or cooked rice or boiled vegetables and it greatly changes the taste, aroma and taste of the dish. Tadka food is a part of Indian cooking and we use this method when making dal, vegetable dishes or chutney.

Pulses gone

Tuvar Dal – Generally Dal is made with Tadka Tuvar Dal or Arhar Dal which is also known as split pigeon pea lentil. In this post, I have shared a recipe of Dal made with Tuvar Dal.
Moong Dal – Even moong dal can be used to make recipes. Many times I make this recipe with both Tuvar Dal and Moong Dal. This recipe can also be made with a mixture of lentil lentils (red lentils) and pigeon pea lentils. If you want to use moong dal then you can refer this post

Best Dal Tadka Restaurant Style Tips

Preparation: Firstly, cook the lentils and then temper them just before serving. You can also cook lentils first and keep them in the fridge. Before heating the lentils and then temper it. serve immediately. However, for the best taste, always make the lentils fresh. It not only tastes good, but is also a healthy option.
Type of dal: You can make it with any yellow dal (split dal). I sometimes make it with Tuvar Dal (Split Pigeon Pea Dal) and Masoor Dal (Split Pink Dal) and sometimes only with Tuvar Dal.
Tomatoes: I have added tomatoes to dal tempering and it gives a nice touch to dal. If you do not have tomatoes, then add 1 teaspoon of lemon juice from the do when the lentils are cooked.
Tadka: You can apply Tadka to spices or herbs in ghee or oil. I have used sunflower oil in the recipe but ghee (clarified butter) also gives a good taste.
Dhungar Method: In the step by step photos below, I have depicted the charcoal smoking method as it gives the lentils a really nice smoky taste. If you do not keep charcoal then you can easily skip this method.
Consistency: The consistency of dal tadka is neither thick nor thin but medium. But if you want, you can choose the consistency of a slightly thick or thin lentil.
Soaking lentils: You can soak lentils for 30 to 40 minutes before cooking them. This helps in fast cooking of lentils and a recommended step.

The tempering brings a lot of flavor and aroma to the dal and in this way Dal Tadka Restaurant Style is beautifully paired with steamed rice or cumin rice (cumin flavored tart).

Dal Tadka Restaurant Style can be served with roti and chapati and boiled basmati rice or cumin rice. Many times I taste dal tadka with a smokey burnt aroma of blazing charcoal.

How to make Dal Tadka Restaurant Style

1. Rinse the lentils and add them to the pressure cooker. The picture below only shows Tuvar (arhar dal or split pigeon pea dal). You can also cook lentils in a pot. Soak the lentils for an hour or two before cooking them in a pot. Cooking the lentils in a pot will take longer to cook in the pressure cooker. The recipe for lentils in the pot is mentioned in the notes section of the recipe card below.

Dal Tadka Restaurant Style
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2. In the lentils, add chopped onions, tomatoes, green chillies, ginger

Dal Tadka Restaurant Style
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3. Add 2.5 cups of water. If cooking in a vessel, about 4 to 4.5 cups of water can be added

4. Add turmeric powder and asafoetida (asafoetida).

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5. Stir well.

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6. Cook the lentils for about 7 to 8 whistles or more until they become soft and creamy. Mash the lentils with a wire whisk or spoon and keep aside. If the lentils are thick then add some water. Approximately thickness cup to 1 cup water (depending on the thickness of the lentils) to achieve moderate consistency. Boil the lentils for 3 to 4 minutes. The consistency of lentils in the picture below.

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7. After reaching the desired consistency, add low-fat cream (optional), garam masala powder, chopped coriander and salt. Turn off the heat

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8. Mix well so that everything is evenly combined. Check the salt before applying tempering. If less add salt.

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9. Final consistency of lentils.


10. Put oil or ghee or butter in a small pan. Add cumin seeds first and grind them coarsely. Cumin seeds should be fried and not raw, but do not burn them.

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11. Now add red chili, asafoetida and chopped garlic. Allow garlic to turn brown and red chili color.

dal tadka restaurant style
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12. Finally add kasoori methi and red chili powder. Stir and turn off the stove. Fry the tempering material on low heat, so that you do not burn them.

Dal Tadka Recipe 15 min

dal tadka restaurant style
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13. Add whole tempering to the lentils with oil / ghee.

dal tadka restaurant style
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14. You can mix dal with tempering or add Dal Tadka Restaurant Style recipe with tempering over it. Garnish with coriander leaves. Serve it with boiled basmati rice, cumin rice or with roti or paratha or chapati or naan.

dal tadka restaurant style recipe
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Lentils are a staple in Indian cuisine. There are many varieties of lentil dishes in India. Each region, each state has its own delicious cuisine Dal Tadka Restaurant Style.