This Maharashtrian Green Moong Bhat, also known as Sprouted Green Moong Pulao, is a quick and delicious rice dish made with sprouted green moong beans. It’s perfect for a wholesome lunch, packed with flavors and nutrition.
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Ingredients
- 2 cups Cooked rice
- 1 cup Green Moong Sprouts
- 1 teaspoon Cumin seeds (Jeera)
- 1-inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 pinch Asafoetida (Hing)
- 1 Onion, chopped
- 1 Green bell pepper, chopped
- 2 Green chilies, slit
- 1-inch Ginger, chopped
- 4 cloves Garlic, chopped
- 1 teaspoon Red chili powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coriander powder (Dhania)
- 1 sprig Coriander leaves (Dhania), chopped
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions
- Soak the rice in water for about 10 minutes, then wash it thoroughly and set it aside.
- In a pressure cooker, add the soaked rice with 2 cups of water and cook for about 2 whistles. Turn off the heat and allow the pressure to release naturally. Set the rice aside.
- Heat oil in a kadai (wok), and add cumin seeds. Let them splutter for a few seconds.
- Add the cinnamon stick, cardamom pods, and cloves. Allow the spices to release their aroma.
- Add the chopped onions, green chilies, ginger, and garlic. Sauté until softened.
- Add the chopped bell peppers along with red chili powder, turmeric powder, and coriander powder. Stir well and cook until the raw smell disappears.
- Add the sprouted green moong beans and mix well.
- Gently add the cooked rice to the kadai, tossing the rice and spices together until every grain is coated evenly.
- Garnish with fresh chopped coriander leaves.
Serving Suggestion:
Serve the Maharashtrian Green Moong Bhat with a healthy raita, such as Spinach Raita or a simple Mint and Pomegranate Raita, to complete the meal.
Enjoy this nutritious and flavorful lunch dish that brings the essence of Maharashtrian cuisine to your table!
