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DALIYA PULAO



INGREDIENTS​

AMOUNT

ENERGY (Kcal)

PROTEIN (GRAMS)

Carbohydrate (GRAMS)

FAT (GRAMS)

DALIYA

40g

96.5

4.1

26.1

0.7

BENGAL GRAM DAL

40g

131.2

8.7

18.6

2.1

LOTUS ROOT

30g

23.8

0.5

4.4

0.2

FENUGREEK LEAVES

40g

13.9

1.4

0.8

0.3

VEG. OIL

5ml

45

5

310.4kcal

14.7g

49.9g

8.3g


METHOD OF PREPERATION

  • Soak daliya and bengal gram dal in double the amount of water for 2-4 hours.

  • Wash and chop all the vegetables.

  • In a pan, heat little veg. oil and sauté the chopped vegetables.

  • Now add soaked bengal gram dal, soaked daliya, and spices.

  • Add double the amount of water to a mixture in pan. Cover with lid and cook for 10-15 minutes.

  • Once cooked, serve hot.

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