Sprouted Moong and Methi Pulao

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate the chopped vegetables including the mint leaves and fenugreek leaves(methi) in the yogurt, salt, garam masala powder and ginger-garlic paste for 15-20 minutes.
  • Heat ghee or oil in a skillet.
  • Add cumin seeds and allow to splutter.
  • Add cinnamon sticks, cloves, bay leaves and green cardamoms.
  • Fold in the sliced onions.
  • Add the marinated mixture followed by the sprouted green moong(lentils) and mix well.
  • Saute for a few minutes.
  • Add tomatoes and coconut(if using) and mix well. Fold in some water(about 1/2 cup) and allow to cook till soft.
  • Cook rice in a separate pot until soft and fluffy. Drain out the starch(excess water).
  • Keep aside.
  • Now add the cooked vegetable mixture to the cooked rice and mix lightly with a fork so as to not break the grains of rice.
  • Garnish with sliced onion rings, green onion(whites and greens) and parsley.
  • Serve hot with chilled yoghurt on the side.
  • Enjoy!
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