Sprouted Moong Spicy Pulao


Check this link to learn how to sprout Moong

Sprouts are a powerhouse of nutrition that contain essential vitamins and minerals and at the same time are easy to digest and excellent sources of protein. Although sprouts give the maximum benefit when eaten raw, cooking them makes them more palatable and easier on the digestive process. This is an excellent one pot meal using sprouts. Just accompany the pulao with raita, yogurt, pickle, etc. for a complete meal.

For a non veg version substitute the sprouts with shredded chicken or shrimp. Super delicious!

Sprouted Moong Spicy Pulao

Ingredients

  • 2 cups basmati rice
  • 2 cups sprouted moong
  • 4 cups hot water
  • 2 soup cubes
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 2 tbsp. ghee or oil
  • Salt, if required

Grind to a paste

  • 1 Onion
  • 6 green chillies
  • 1 bunch coriander leaves
  • ½ tsp. turmeric
  • 1” pc. Ginger
  • 5 flakes garlic
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 3 cloves
  • 1” pc. Cinnamon

Method

  1. Wash rice and soak for atleast 15 minutes. 
  2. Wash the sprouts and set aside. 
  3. Heat ghee in a pan, add the chopped onion and fry till translucent and soft. 
  4. Add the chopped tomatoes and fry till soft. 
  5. Add the soup cubes and let them soften and dissolve. 
  6. Add the ground masala paste and the masala water and saute 2 minutes. 
  7. Add the sprouts and stir and cover and cook 5 minutes. 
  8. Add the soaked rice and toss lightly so each grain is coated with the masala. 
  9. Add the hot water, stir to mix, check salt and add if required. 
  10. Cover and bring to a boil. 
  11. Reduce heat to low, stir well  to mix lightly. 
  12. Cover and cook till all the moisture is absorbed. 
  13. Switch off flame and leave to rest. 
  14. Serve hot as a one pot meal with raita, yogurt, pickle, etc.

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