Sprouted Moong and Methi Pulao

Name: Sprouted Moong and Methi Pulao
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup basmati long grain white rice; 0.5 cup chopped mixed vegetables; 0.25 cup shelled green peas; 0.5 cup low-fat plain yogurt; salt; 1 tsp garam masala powder; 1 tsp ginger-garlic paste; 1 tbsp oil; 2 cinnamon sticks; 2 green cardamoms; 2 bay leaves; 2 onions; 0.5 tbsp cumin seed; 3 tbsp whole green lentils; 0.5 cup methi leaves; 0.5 cup coconut; 8 mint leaves; 2 tomatoes; 2.75 cup hot water; 3 tbsp fresh parsley; 2 spring onions

Lentils, basmati white rice and mixed vegetables come together in this South Asian pilaf, fragrant with garam masala and ginger and cooked in a pan. It's finished with sliced onion rings, green onion.

1 hr · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Marinate the chopped vegetables including the mint leaves and fenugreek leaves(methi) in the yogurt, salt, garam masala powder and ginger-garlic paste for 15-20 minutes.
20 min
2
Heat ghee or oil in a skillet. Add cumin seeds and allow to splutter. Add cinnamon sticks, cloves, bay leaves and green cardamoms.
3
Fold in the sliced onions. Add the marinated mixture followed by the sprouted green moong(lentils) and mix well.
4
Saute for a few minutes. Add tomatoes and coconut(if using) and mix well. Fold in some water(about 1/2 cup) and allow to cook till soft.
5
Cook rice in a separate pot until soft and fluffy. Drain out the starch(excess water). Keep aside.
6
Now add the cooked vegetable mixture to the cooked rice and mix lightly with a fork so as to not break the grains of rice.
7
Garnish with sliced onion rings, green onion(whites and greens) and parsley. Serve hot with chilled yoghurt on the side.