Description:
This Sprouted Moong and Methi Pulao is a nutritious, wholesome, and delightful one-pot meal, packed with the goodness of sprouted moong beans and fenugreek leaves. Perfect for a healthy lunch, this vegetarian dish is rich in flavor and benefits, making it a great addition to your weekday meal plans.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
- 1 cup Rice (washed and soaked in water for 30 minutes)
- 3/4 cup Green Moong Sprouts
- 1 small bunch Methi Leaves (Fenugreek Leaves), chopped
- 1 Onion, chopped
- 3 Garlic cloves, finely chopped
- 1/2 teaspoon Ginger, grated
- 1-2 Bay Leaves (Tej Patta)
- 1 Star Anise
- 4-5 Whole Black Peppercorns
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai/Kadugu)
- 1 teaspoon Cumin Seeds (Jeera)
- 3-4 Green Chilies, chopped
- 1/4 teaspoon Turmeric Powder (Haldi)
- 1/2 teaspoon Asafoetida (Hing)
- Salt, to taste
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions
- Heat oil in a kadhai or wok over medium heat. Add the mustard seeds, and once they splutter, add the cumin seeds.
- Stir in the asafoetida, turmeric powder, garlic, onion, green chilies, ginger, bay leaves, star anise, and black peppercorns. Sauté for a few seconds.
- Add the moong sprouts and methi leaves, and sauté for a minute.
- Drain the soaked rice and add it to the wok. Stir everything well to combine.
- Add about 2-1/2 to 3 cups of water (adjust depending on the quality of rice) and salt. Cover and cook on low heat until the rice softens and the water evaporates.
- Once done, turn off the heat and let it sit, covered, for 5-10 minutes.
- Serve the Sprouted Moong and Methi Pulao with a side of Tadka Raita, Mooli Raita, or your favorite raita for a perfect meal.
Enjoy this flavorful and nutritious pulao as a satisfying lunch or dinner option!
