Ariso Recipes
Bajra and Matar Pulao
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Bajra and Matar Pulao. This dish is a harmonious blend of exquisite flavors, featuring Pearl Millet Flour (Bajra), Yellow Moong Split. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.4 hours and 50 minutes
Indian
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Ingredients
2
How To Cook?
1
Delve into the creation of a nourishing delight known as bajra and matar pulao. your culinary journey begins by soaking pearl millet (bajra) in water for approximately 4 hours or overnight, allowing the grains to swell with the promise of flavor.
2
Submerge yellow moong split in water for about an hour, as you prepare for the symphony of textures and tastes that awaits.
3
Within the embrace of a pressure cooker, unite the soaked bajra, moong dal, green chilies, and a hint of turmeric powder. infuse the mixture with 4 cups of water and allow it to gently simmer over a medium flame, echoing the soft symphony of flavors that await.
4
As you navigate through the rhythmic dance of the flame, ensure an ample amount of water for a creamy consistency that beckons to the senses.
5
The patient and purposeful cooking of bajra is your artistry, requiring 4 to 5 whistles, each whispering tales of culinary mastery.
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