Sprouted Moong And Methi Pulao Recipe

Madhuli Ajay

July 9, 2018

1476 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:3-4 Servings

Meal:Lunch

Cuisine:Indian

Sprouted Moong And Methi Pulao Recipe are both packed with beneficial nutrients. This Sprouted Moong and Methi Pulao, with the goodness of both these wholesome ingredients, makes for a healthy and appetising one-pot meal.

Use fresh Methi leaves for maximum flavour and taste. This recipe suggests the direct addition of Methi leaves, but if you want to reduce the bitterness, blanch them in water for 1 to 2 minutes and then add to the pulao.

Serve Sprouted Moong and Methi Pulao along with Tadka Raita, Mooli Raita or any other raita of your choice for a weekday lunch or dinner.

If you like this recipe, you can also try other Pulao Recipes such as

Serve Sprouted Moong and Methi Pulao along with Tadka Raita, Mooli Raita or any other raita of your choice for a weekday lunch or dinner.

If you like this recipe, you can also try other Pulao Recipes such as

Ingredients

1 Rice, washed and soaked in water for 30 minutes

3/4 Green Moong Sprouts

1 Methi Leaves (Fenugreek Leaves), small bunch, chopped

1 Onion, chopped

3 Garlic, finely chopped

1/2 Ginger, grated

1 to 2 Bay leaves (tej patta)

1 Star anise

4 to 5 Whole Black Peppercorns

1 Oil

1 Mustard seeds (Rai/ Kadugu)

1 Cumin seeds (Jeera)

3 to 4 Green Chillies, chopped

1/4 Turmeric powder (Haldi)

1/2 Asafoetida (hing)

Salt, to taste

Instructions for Sprouted Moong And Methi Pulao Recipe

To begin making the Sprouted Moong And Methi Pulao, firstly heat oil in a kadhai/wok.

Add the mustard seeds and once they splutter, add the cumin seeds. Add asafoetida, turmeric powder, garlic, onion, green chillies, ginger, bay leaf, star anise and peppercorns.

Stir and sauté for a few seconds. Next, add moong sprouts and methi and sauté for a minute.

Drain and add the rice and stir everything well. Add water (about 2-1/2 to 3 cups, this amount may change depending on the quality of rice)

Add salt, cover and cook till the rice softens and the water has evaporated. Turn off the heat and keep covered for 5 to 10 minutes.

Serve Sprouted Moong And Methi Pulao along with Tadka Raita, Mooli Raita or any other raita of your choice for a weekday lunch or dinner.