Sprouted Moong And Methi Pulao Recipes
SPROUTED MOONG AND METHI PULAO
This recipe is from the magazine "Femina", a woman's magazine that is amazing and too good for words!
Provided by Charishma_Ramchanda
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Marinate the chopped vegetables including the mint leaves and fenugreek leaves(methi) in the yogurt, salt, garam masala powder and ginger-garlic paste for 15-20 minutes.
- Heat ghee or oil in a skillet.
- Add cumin seeds and allow to splutter.
- Add cinnamon sticks, cloves, bay leaves and green cardamoms.
- Fold in the sliced onions.
- Add the marinated mixture followed by the sprouted green moong(lentils) and mix well.
- Saute for a few minutes.
- Add tomatoes and coconut(if using) and mix well. Fold in some water(about 1/2 cup) and allow to cook till soft.
- Cook rice in a separate pot until soft and fluffy. Drain out the starch(excess water).
- Keep aside.
- Now add the cooked vegetable mixture to the cooked rice and mix lightly with a fork so as to not break the grains of rice.
- Garnish with sliced onion rings, green onion(whites and greens) and parsley.
- Serve hot with chilled yoghurt on the side.
- Enjoy!
Nutrition Facts : Calories 317.8, Fat 4.4, SaturatedFat 2.4, Cholesterol 9.4, Sodium 63.6, Carbohydrate 60.5, Fiber 6.3, Sugar 11.3, Protein 9.4
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