Sprouted Moong And Methi Pulao Recipe

Total Time: 30 minutes

Cuisine: Indian


  • 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


  • 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