Breakfast

Cabbage-Pumpkin-Capsicum pulao is for Breakfast.

Cabbage-Pumpkin-Capsicum pulao takes 30 minutes to prepare.

Cabbage-Pumpkin-Capsicum pulao takes 15 minutes to cook.

Cabbage-Pumpkin-Capsicum pulao makes 12 servings.

The ingredients for Cabbage-Pumpkin-Capsicum pulao are:

Gemini refined soyabean oil Net 1 litre, 30 gram(s)
Mustard seeds Net 4 g, 4 gram(s)
Black gram dal (Urad dal), 15 gram(s)
Toor Dal (Red gram), 30 serving
Ginger, ground, 1 tbsp
Garlic, 3 tsp
*Coriander seed, 1.33 tbsp
Onions, raw, 80 grams
Red Ripe Tomatoes, 140 grams
Cabbage, fresh, 100 grams
Yellow Peppers (bell peppers), 430 grams
Pumpkin, cooked, 515 grams
DAAWAT Quick Cooking Brown Basmati Rice, 200 gram(s)
Salt, 5 tsp
Turmeric, ground, 0.5 tsp

Here is how you make Cabbage-Pumpkin-Capsicum pulao:

1) Take a wide, shallow pressure cooker. Add oil, splutter mustard, brown the urad dal and toor dal, make the onions translucent, fry ginger-garlic paste.2) Add cubed pumpkin, longitudinally cut tomatoes, chopped cabbage, cubed capsicum. Mix well.3) Add turmeric, coriander, salt. Mix well.4) Add washed and rinsed rice. Add water, just sufficient to cover.5) Cook for 2 whistles only.Serving Size: makes twelve 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user JEEJA_MADHURI.

The nutritional information for Cabbage-Pumpkin-Capsicum pulao is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 122.5

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,055.9 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 2.0 g
• Protein: 3.6 g

Cabbage-Pumpkin-Capsicum pulao is Indian cuisine.

The dietary needs meet for Cabbage-Pumpkin-Capsicum pulao is Vegetarian