Healthy & Quick Curry Leaves Rice Veg

1

Add 1 tablespoon of oil to a pressure cooker and allow it to heat up.

2

Add the split Bengal gram (Chana Dal) and sauté for 30–40 seconds. Follow this by adding the split black gram (Urad Dal) and continue sautéing until they begin to turn golden brown.

3

Stir in the mustard seeds, whole dried red chilies (with stalks), peppercorns, cumin seeds, and asafoetida. Stir everything well.

4

Toss in the curry leaves and cashew nuts. Stir-fry for another 30–40 seconds to release the flavors into the oil, reducing the flame if necessary.

5

Add the washed long-grain rice to the pressure cooker.

6

Add the garam masala powder and salt as per your preference. Pour in 3 cups of water.

7

Stir the mixture well, cover the pressure cooker, and cook on a medium flame for two whistles.

8

Allow the pressure to settle naturally before opening the cooker. Your pulao is now ready to serve.