DALIA PULAO :
| INGREDIENTS | AMOUNT | ENERGY (Kcal) | PROTEIN (GRAMS) | CARBOHYDRATE (GRAMS) | FAT (GRAMS) |
| DALIA | 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 PREPARATION :
- Soak dalia 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 saute the chopped vegetables.
- Now add soaked bengal gram dal, soaked dalia, 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.
