Sprouted Moong Methi Pulao

Tarla.Dalal's picture

Oct. 18, 2015

Sprouted Moong Methi Pulao, a delicious and easy recipe.


Sprouted moong 1/2 Cup (8 tbs) (whole green gram)
Finely chopped fenugreek leaves 1 Cup (16 tbs) (methi)
Long grained rice 1 1/4 Cup (20 tbs) (basmati rice)
Oil 2 Teaspoon
Black peppercorns 3 (kalimirch)
Cinnamon stick 1 Small (dalchini)
Cloves 2 (laung/lavang)
Cardamom 2 (elaichi)
Sliced onions 1/4 Cup (4 tbs)
Chopped tomatoes 1/2 Cup (8 tbs)
Garam masala 1 Teaspoon
Turmeric powder 1/2 Teaspoon
Ginger garlic paste
Salt To Taste



Clean, wash and soak the rice in enough water in a bowl for 10 minutes. Drain and keep aside.

Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 1 to 2 minutes.

Add the ginger-garlic paste and tomatoes and sauté on a medium flame for 2 minutes.

Add the fenugreek leaves, sprouted moong, turmeric powder and garam masala and cook on a medium flame for 1 minute.

Add the soaked and drained rice, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.

Allow the steam to escape before opening the lid. 


Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4