Mumbai Style Tawa Pulao Recipe with Moong Sprouts
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown Rice (cooked) | 2 cups |
| Ginger (grated or pounded) | 1 inch |
| Garlic (grated or pounded) | 2 cloves |
| Green Bell Pepper (Capsicum) | 1, finely chopped |
| Onion | 1, finely chopped |
| Tomatoes | 2, finely chopped |
| Potato (Aloo, boiled and cubed) | 1 |
| Green Peas (steamed) | 1/4 cup |
| Green Moong Sprouts | 1/2 cup |
| Chaat Masala Powder | 1/2 teaspoon |
| Pav Bhaji Masala | 1 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | 1 teaspoon |
| Coriander Leaves (Dhania) | Small bunch |
| Sev or Bhujia (for garnish) | As needed |
| Lemon (wedged, for serving) | 1/2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Carbohydrates | 50 g |
| Protein | 7 g |
| Fat | 5 g |
| Fiber | 7 g |
| Sodium | 420 mg |
| Vitamin C | 30 mg |
| Iron | 2 mg |
Preparation and Cooking Details
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 25 minutes | 30 minutes | 55 minutes | 3 |
Instructions
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Prepare Ingredients: Begin by preparing your ingredients. Ensure the rice is cooked and cooled slightly. If using brown rice, soak it for 30 minutes before cooking for a better texture.
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Cook the Vegetables: Heat olive oil in a wide pan or tawa on medium heat. Add the grated ginger, garlic, and chopped onions. Sauté until onions turn translucent and the garlic becomes fragrant.
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Add Bell Pepper: Toss in the chopped green bell pepper and stir-fry until it softens slightly, retaining a hint of crunch.
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Combine Other Ingredients: Add the chopped tomatoes, boiled and cubed potato, steamed green peas, and moong sprouts to the pan. Stir well, allowing the vegetables to mix and cook for about 5 minutes.
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Add Spices and Cook: Sprinkle in the chaat masala, pav bhaji masala, and salt to taste. Mix thoroughly, letting the spices infuse into the vegetable mixture.
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Incorporate the Rice: Gently fold in the cooked rice, ensuring the grains are well-coated with the vegetable mixture and spices. Mix carefully to prevent breaking the rice grains.
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Simmer and Finish: Cover the pan with a lid, reduce heat to low, and let the Tawa Pulao cook for another 3-4 minutes. This allows the flavors to meld into the rice, making each bite deliciously spiced.
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Garnish and Serve: Once done, turn off the heat. Stir in fresh coriander leaves for an aromatic touch. Serve the Tawa Pulao in a bowl, garnished with a sprinkle of sev or bhujia and a wedge of lemon on the side.
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Enjoy: Pair this Mumbai Tawa Pulao with a side of Tomato Onion Tadka Raita or Boondi Raita to enhance the flavors of the dish. Enjoy a taste of Mumbai’s vibrant street food culture with every mouthful!
