### TranslatedIngredients: 1 cup Basmati rice,1/2 cup Yellow Moong Dal (Split),2 Potatoes (Aloo) - peeled and diced,1 Onion - thinly sliced,1/2 cup Green peas (Matar) - steamed,1/4 cup Fresh coconut - finely diced,1 teaspoon Sugar,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),3 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),3 Green Chillies,3 cloves Garlic,1 inch Ginger - chopped,3 tablespoons Ghee,1 teaspoon Sunflower Oil,2 tablespoon Mint Leaves (Pudina) - chopped,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Gujarati Batata Pulao Recipe, wash and soak rice and lentil in 3 cups of water for half an hour.Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder.Heat oil in a small pan; add the sliced onions and sauté until tender and caramelized and keep aside.Make a paste of the ginger, garlic and green chillies in a mixer grinder and keep aside.Heat ghee in a large soup pot or handi on medium heat; add the cumin seeds, ginger garlic paste, and sauté until the raw smell from the ginger garlic paste turns to a roasted aroma and changes color.Stir in the pounded spice powder, bay leaf, potatoes, turmeric powder, sugar, coconut, salt and sauté for a few seconds. Finally stir in the soaked rice and lentils along with the water.Allow the mixture to come to a boil and then turn the heat to low.Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture.Once cooked, turn off the heat and allow the Batata Pulao Recipe to rest for 15 minutes. Stir in the caramelized onions, peas, chopped mint and serve warm. Serve the Gujarati Batata Pulao as it is or along with a Palak Raita for a quick and easy weeknight dinner. You can also serve it with Gujarati Kadhi and a roasted papad.