Sprouted Moong Methi Pulao Recipe

Cooking Directions

• STEP 1.Wash and soak the rice for 30 minutes. Drain and set aside.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon, and bay leaf. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped fenugreek leaves and sprouted moong beans. Cook for a few minutes until the leaves wilt.
• STEP 5.Add the soaked rice, salt, turmeric powder, and garam masala. Mix well.
• STEP 6.Pour in water and bring to a boil. Reduce the heat, cover the pan, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
• STEP 7.Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork before serving.
• STEP 8.Serve the Sprouted Moong Methi Pulao hot with raita or yogurt on the side.

Cooking Tips

• You can sprout the moong beans at home by soaking them overnight and then keeping them in a moist cloth for a day.
• If you don't have fenugreek leaves, you can substitute with spinach or coriander leaves.
• For extra flavor, you can add some roasted cashews or almonds to the pulao before serving.

Storage and Serving

• Leftover pulao can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the pulao as a main dish with raita or yogurt, or as a side dish with any curry or dal of your choice.