Ingredients:
- 1/2 cup - peas/carrots, fresh/frozen (while using dried peas, soak overnight and pressure cook until done)
- for dry masala
- 1 tsp - saunf(fennel seed)
- 2 - cinnamon stick
- 5 to 7 - cloves
- 1 to 2 - elaichi/cardamoms, de skinned
Directions:
- Method
- Powder all the ingredients for the dry masala in a blender and keep aside. Make sure NOT to add any water while powdering.
- Heat ghee in a heavy bottomed pan.
- Add cumin and allow it to splutter.
- Drain out the water from the soaked rice;
- Add rice to the pan and saute for minute or two.
- Add the dry masala powder, peas and carrots and the chopped dill leaves;
- Pour about 1.5 cups of water, salt and mix well.
- Bring to boil and then cook covered on medium heat for about 10 mins or until done.
- Switch off the stove; Pour lemon juice and mix well. Serve hot with raita and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.07 Kcal (2198 kJ) | ||
| Calories from fat | 70.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 12% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 4% | |
| Sodium | 49.66mg | 2% | |
| Potassium | 131.15mg | 3% | |
| Total Carbs | 105.13g | 35% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 7.84g | 31% | |
| Protein | 12.14g | 24% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 432.2mg | 2401% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 319.39 Kcal (1337 kJ) | ||
| Calories from fat | 42.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 12% | |
|---|---|---|---|
| Cholesterol | 7.68mg | 4% | |
| Sodium | 30.21mg | 2% | |
| Potassium | 79.78mg | 3% | |
| Total Carbs | 63.95g | 35% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 4.77g | 31% | |
| Protein | 7.39g | 24% | |
| Vitamin C | 3.4mg | 9% | |
| Iron | 262.9mg | 2401% | |
| Calcium | 35mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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