Meena's Taste Mantra

Vazhaipoo Toor Dal Pulav - a healthy and super delicious Pilaf made with Banana Blossom mildly spiced with Indian Spices!

Vazhaipoo Toor Dal Pulav is a delicious and nutritious Pilaf that we all love. Usually Vazhaipoo Banana Floret preparation is done on a weekend so that I get to help Amma in the cleaning process. This recipe Amma learnt when she came to Mumbai from her old neighbour Aunty. Since Appa loved this and this used to be his favourite Lunch Box dish, Amma used to make this quite often. Over the years, she changed the recipe to incorporate Toor Dal, Lemon juice and Cashews to give an additional zing to this lovely recipe.

Thanks to the winter in Mumbai, we are getting really awesome Vazhaipoo in our local market and so we are relishing this nutritious veggie to the hilt!

INGREDIENTS

1 1/2 cup Vashaipoo | Banana Florets, cleaned and finely chopped
4 tblsp Toor Dal
1 Onion, finely sliced
1 cup Cooked Basmati Rice
1 tblsp Fresh Coconut, grated
2 Green Chilli, finely chopped
1 tsp Adrak | Ginger, finely chopped
2 pinches Haldi | Turmeric Powder
10 to 12 Cashew Nuts
1/2 Lemon's juice
To taste Salt
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
For Masala Powder
1 tsp Jeera | Cumin Seeds
2 tsp Dhania | Coriander Seeds
For Tempering
1 tblsp Oil
1/2 tsp Rai | Mustard Seeds
1 tblsp Channa Dal
1 1/2 tblsp Urad Dal
2 Sukhi Lal Mirch | Dried Red Chilli
2 sprigs Kadhi Patta | Curry Leaves
For Garnish
Adrak | Ginger, julienne
Lemon wedges

METHOD

Masala Powder

In a non stick kadhai, dry roast jeera and dhania seeds. Take care they do not burn. Grind them to a coarse powder and keep aside.

Preparing Vazhaipoo === >> CLICK HERE << ===
In a vessel cover cook the finely chopped Vazhaipoo with a pinch of Haldi Powder and very little water. In approximately 10 minutes this will be cooked. Switch off gas and keep the cooked Vazhaipoo aside.
Soak Toor Dal for 30 minutes.
Drain soaked Toor Dal and add a pinch of Haldi powder. Add water just enough for the Toor Dal to be submerged and then cook for 2 minutes. The Toor Dal must be cooked but retain its shape. Drain and keep aside.
In a pan heat oil and add rai, channa dal, urad dal, cashew nuts and saute till they begin to change colour.
Reduce the flame to low and add dried red chilli and saute for few minutes.
Then add kadhi patta, chopped green chilli and sliced onions. Saute for a minute.
Add chopped adrak and saute till the raw smell disappears.
Add cooked Toor dal and give it a quick toss.
Add grated coconut and cooked Vazhaipoo and gently saute for 2 minutes.
Add the Masala Powder, cooked Basmati Rice and salt. combine gently and mix well.
Add lemon juice and gently mix well.
Switch off the gas and add chopped dhania leaves. Give it a final toss and transfer to a serving bowl.
Garnish with adrak juliennes and lemon wedges.
Serve hot with any Raita.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.