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)|
|Black peppercorns||3 (kalimirch)|
|Cinnamon stick||1 Small (dalchini)|
|Sliced onions||1/4 Cup (4 tbs)|
|Chopped tomatoes||1/2 Cup (8 tbs)|
|Garam masala||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
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.