Sprouted Moong Methi Pulao Recipe
Source: www.pinsdaddy.com
Methi (Fenugreek) leaves and sprouted Moong beans are both packed with beneficial nutrients. This Sprouted Moong Methi Pulao has the goodness of methi and sprouted moong. It is healthy and appetizing one-pot meal. This rice dish is perfect for weekend dinner and very easy to prepare.
Ingredients
- 1/2 cupsprouted moong (whole green gram)
- 1 cupfinely chopped fenugreek (methi) leaves
- 1 1/4 cupslong grained rice (basmati)
- 2 tspoil
- 3black peppercorns (kalimirch)
- 1stick cinnamon (dalchini)
- 2cloves (laung / lavang)
- 1/4 cupcardamoms
- 2 tspsliced onions
- 1/2 cupginger-garlic (adrak-lehsun) paste
- 1/2 tspchopped tomatoes
- oilturmeric powder (haldi)
- 1 tspgaram masala
- saltto taste
Directions
- In a bowl soak the rice in enough water for 10 minutes and after 10 min, drain the water from the rice and keep it aside.
- Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and fry on a medium flame for 1 to 2 minutes.
- Add the ginger-garlic paste and tomatoes and fry on a medium flame for 2 minutes.
- Add the fenugreek leaves, sprouted moong, turmeric powder, and garam masala and cook on a medium flame for 1 minute.
- Add the soaked rice, salt and 3 cups of hot water, mix it well and pressure cook for 25 min and once done, switch off the flame and allow the steam to escape before opening the lid.
- Serve it hot with raita and enjoy a hearty meal.
Meghna Nath
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