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5 from 3 votes

Aloo Matar ki Tehri / Matar Vadi Wale Chawal

Aloo Matar Mangodi Ki Tehri- A spicy Rice pilaf made with potato peas and lentil Nuggets- a specialty from Uttar Pradesh and Rajasthan
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Main Dish, Rice preparation
Cuisine: Indian, Uttar Pradesh Cuisine
Keyword: aloo matar gobhi tehri, aloo matar ki tehri
Servings: 4
Calories: 429kcal
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Rice/chawal 200 gm
  • 150 grams Potatoes / Aloo (2 small size)
  • 1 Medium Tomatoes / Tamatar
  • 1 cup Green Peas / Hari Matar
  • 1/4 cup Moong daal mangodi
  • 1 cup Cauliflower /phool gobhi florets optional
  • 1.5 tsp Ginger / Adrak
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1+3/4 cup Water / Paani
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Salt / Namak
  • 1/3 tsp Garam Masala Powder
  • 3 tbsp Yogurt / Dahi
  • 1.5 Tsp Lemon juice

Tempering / Tadka

  • 4 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 Green Cardamom / Hari Elaichi
  • 2 Cloves / Lavang
  • 2 Bay Leaves / Tej Patta

Instructions

  • Wash and soak rice in enough water for 20 minutes.
  • Peel and chop potatoes and cauliflower in medium size pieces,and tomato in small pieces.
  • Heat ghee or oil in a pressure cooker/pressure pan.
  • Add the moong dal vadi's.in the hot ghee or oil.
  • Stir fry on low flame till vadi's are golden in colour and then add cumin seeds,cardamom ,cloves in the cooker and cook till the cumin start to crackle
  • Add the chopped cauliflower and saute for a minute and then add tomatoes and saute till they become soft
  • Now add potato ,ginger, peas , yogurt and all the spices and saute on high heat.
  • Drain the water from the soaked rice and add the rice in the cooker .
  • Stir fry for a minute and then add water and lemon juice and mix gently.
  • Pressure cook on medium heat for 1 whistle (or till done)
  • Open the cooker only when cooled down completely.
  • Add chopped fresh coriander and gently fluff with a fork.
  • Serve hot with a tsp of ghee on top .

Notes

tips-
yogurt and lemon juice enhance the taste and the rice will not become sticky.
you can either add one of them or the both.
Serving suggestions-
best served with yoghurt, raita or gujrati kadi

Nutrition

Calories: 429kcal | Carbohydrates: 60g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 624mg | Potassium: 597mg | Fiber: 9g | Sugar: 4g | Vitamin A: 652IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 3mg