Dhingri-Beans Pullao Recipe

Name: Dhingri-Beans Pullao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. who mung dal, picked over and washed; 1/2 cup grain rice; 4-1/2 tbsp. vegetable oil; 1 tsp. whole black mustard seeds; 4 md. onions, peeled and finely chopped; 1 tsp. peeled and finely chopped fresh ginger; 5 oz. string beans, trimmed and cut into 1/4-in. pieces; 4 oz. mushrooms, diced into 3/4-cm. pieces; 2 tsp. garam masala; 1-1/2 tsp. ground coriander; 2 tsp. finely chopped fresh parsley; Ground coriander; 1-1/2 tsp. salt

Servings: persons

6 oz. who mung dal, picked over and washed
1/2 cup grain rice
4-1/2 tbsp. vegetable oil
1 tsp. whole black mustard seeds
4 md. onions, peeled and finely chopped
1 tsp. peeled and finely chopped fresh ginger
5 oz. string beans, trimmed and cut into 1/4-in. pieces
4 oz. mushrooms, diced into 3/4-cm. pieces
2 tsp. garam masala
1-1/2 tsp. ground coriander
2 tsp. finely chopped fresh parsley
Ground coriander
1-1/2 tsp. salt

1
Put whole mung dal in a bowl with 3/4 litre of water.
2
Cover lightly and set aside for 12 hours.
3
Drain dal and wrap in a very damp tea towel.
4
Put the wrapped bundle in a bowl.
5
Put this bowl in a dark place (like an unused oven) for 24 hours.
6
Wash rice well and soak in 750 ml.
7
of water for half an hour.
8
Drain well.
9
Preheat oven to 325F.
10
Heat oil in a wide, heavy, large ovenproof pot over a medium-high flame.
11
When hot, put in the mustard seeds.
12
As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion.
13
Stir-fry for 5 minutes or until onion turns brown at the edges.
14
Add the garlic and ginger.
15
Fry, stirring, for approximately 1 minute.
16
Turn heat to medium-low and add the dal, rice, string beans, mushrooms, garam masala, ground coriander, and salt.
17
Stir and saute for 10 minutes or until rice turns translucent and vegetables are well coated with oil.
18
Add 750 ml.
19
hot water and the chopped parsley.
20
Turn heat to a medium-high flame and cook, stirring, for 5 minutes or until most of the water is absorbed.
21
There will be some water at the bottom.
22
Cover the pot with aluminium foil, crimping and sealing the edges, and then with its own lid.
23
Place in heated oven for half an hour.
24
Fluff with fork and serve.

1061

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 oz. who mung dal, picked over and washed, 1/2 cup grain rice, 4-1/2 tbsp. vegetable oil, 1 tsp. whole black mustard seeds, and more.

Yes, Dhingri-Beans Pullao falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dhingri-Beans Pullao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions