Sprouted Moong and Methi Pulao Recipe 🍚

Overview:

Sprouted Moong and Methi Pulao, a delightful creation from the renowned magazine “Femina,” brings the essence of Indian cuisine to your table. It’s a fusion of fragrant basmati rice, wholesome sprouted moong lentils, and the distinct flavor of fenugreek leaves. This dish is perfect for weeknight dinners, with its preparation time under 60 minutes, making it a go-to option for busy evenings.

Time Table:

Ingredients:

• 1 cup long grain white rice
• 1/2 cup green peas
• 1/4 cup low-fat plain yogurt
• 1/2 tsp salt
• Garam masala powder
• 1 tbsp salted butter
• 2 cinnamon sticks
• 2 green cardamoms
• 2 cloves
• 2 bay leaves
• 2 onions, sliced
• 2 tsp cumin seeds
• 2 cups sprouted green moong lentils
• 2 tomatoes, diced
• 2-3/4 cups hot water
• 3 cups methi leaves (fenugreek leaves)
• 1/2 cup shredded coconut (optional)
• 3 tbsp fresh mint leaves
• 8 sprigs of fresh parsley
• 2 spring onions, sliced

Nutrition Facts (per serving):

• Calories: 317.8
• Fat: 4.4g
• Saturated Fat: 2.4g
• Cholesterol: 9.4mg
• Sodium: 63.6mg
• Carbohydrates: 60.5g
• Fiber: 6.3g
• Sugar: 11.3g
• Protein: 9.4g

Instructions:

1. Marinate the Vegetables:

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   • Combine the chopped vegetables, including mint leaves and fenugreek leaves (methi), with yogurt, salt, garam masala powder, and ginger-garlic paste. Let it marinate for 15-20 minutes.

2. Prepare the Skillet:

   • Heat ghee or oil in a skillet over medium heat.
   • Add cumin seeds and allow them to splutter.
   • Stir in cinnamon sticks, cloves, bay leaves, and green cardamoms.

3. Saute the Ingredients:

   • Fold in the sliced onions and cook until they turn golden brown.
   • Add the marinated vegetable mixture followed by the sprouted green moong lentils. Mix well and sauté for a few minutes.

4. Incorporate Tomatoes and Coconut:

   • Add diced tomatoes and shredded coconut (if using) to the skillet. Mix well.
   • Pour in hot water (about 2 3/4 cups) and allow the mixture to cook until the vegetables are soft.

5. Cook the Rice:

   • In a separate pot, cook the rice until it’s soft and fluffy. Drain out any excess water.

6. Combine the Ingredients:

   • Once the rice is cooked, add the vegetable mixture to it. Gently mix with a fork to avoid breaking the rice grains.

7. Garnish and Serve:

   • Garnish the pulao with sliced onion rings, green onions (whites and greens), and fresh parsley.
   • Serve hot with chilled yogurt on the side.

8. Enjoy!

   • Indulge in the delightful flavors of Sprouted Moong and Methi Pulao with your loved ones.

Conclusion:

This recipe offers a flavorful and nutritious meal that’s both satisfying and easy to prepare. With the earthy taste of sprouted moong and the distinct aroma of methi leaves, this pulao is sure to become a favorite among your family and friends. Give it a try and experience the magic of homemade Indian cuisine! 🌟