Sprouted Moong And Methi Pulao Recipe
Total Time: 30 minutes
Cuisine: Indian
Ingredients:
- salt
- ginger
- rice
- bay leaves (tej patta)
- mustard seeds
- asafoetida (hing)
- methi leaves (fenugreek leaves)
- green moong sprouts
- black peppercorns
- onion
- garlic
- cumin seeds (jeera)
- turmeric powder
- green chillies
- star anise
- sunflower oil
Instructions:
- 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 saut? for a few seconds
- Next, add moong sprouts and methi and saut? 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