Pulao with yogurt, peas and carrots

One of the problems we as parents have or maybe I should speak for myself and some others that I know, is that we like to take the simplicity out of kids lives particularly with food and then wonder why they do not eat what we cook for them.
When I first started cooking for my daughter, I used to go nuts, making elaborate stews, then blending them and going besides myself with disappointment when she did not like what I made for her. Over time, I learnt to relax, settle for a few essential stapples and building as the days passed. By and large, they like colors, they love yogurt, simple vegetables, dals and rice. Balanced, wholesome, sometimes a little boring but if they are happy and it is nutritious, why should I care?

This is a conversion of the essential matar pulao, into a complete meal by adding some more veggies, mung dal and buttermilk. It is absolutely comforting and actually rather good for lunch boxes on the go!

Garjar Matar Dahi Pulao - Rice with Carrots, Peas and Buttermilk

Serves 4

Ingredients

2 tbsp oil
1 tbsp ghee
1/2 tsp cumin seeds
1 onion, finely chopped
A few pieces bay leaves, cloves and cardamom
1 cup basmati rice, soaked for 30 minutes
1/2 cup split green mung dal
1/2 cup peas
1/2 cup grated carrots
2 tsp salt
1 cup buttermilk

Method of Preparation

1. Heat the oil and ghee and add the cumin seeds.
2. Add the onion, bay leaves, cloves and cardamom and stir for a few seconds.
3. Add in the rice and dal and cook for 1 minutes.
4. Add the remaining ingredients with 1.5 cups water or broth.
5. Bring to a simmer and lower the heat and cover and cook for 22 minutes.
6. Remove the cover and stir well once.
7. Leave covered for 5-10 minutes and serve with additional yogurt if desired.



On a hectic week such as the one that just went by, meals such as these tend to be major lifesavers.


I shall be sending this recipe to Preety's Kitchen, who is the host of this months cooking for kids, an event very close to my heart, started by Sharmi.