Ingredients: 1 cup Rice – washed and soaked in water for 30 minutes,3/4 cup Green Moong Sprouts,1 Methi Leaves (Fenugreek Leaves) – small bunch,1 Onion – chopped,3 Garlic – finely chopped,1/2 teaspoon Ginger – grated,1 to 2 Bay leaves (tej patta),1 Star anise,4 to 5 Whole Black Peppercorns,1 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),3 to 4 Green Chillies – chopped,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Asafoetida (hing),Salt – to taste
Time in minutes: 30 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Sprouted Moong And Methi Pulao, firstly heat oil in a kadhai/wok.Add the mustard seeds and once they splutter, add the cumin seeds. Add asafoetida, turmeric powder, garlic, onion, green chillies, ginger, bay leaf, star anise and peppercorns.Stir and sauté for a few seconds. Next, add moong sprouts and methi and sauté for a minute.Drain and add the rice and stir everything well. Add water (about 2-1/2 to 3 cups, this amount may change depending on the quality of rice)Add salt, cover and cook till the rice softens and the water has evaporated. Turn off the heat and keep covered for 5 to 10 minutes.Serve Sprouted Moong And Methi Pulao along with Tadka Raita, Mooli Raita or any other raita of your choice for a weekday lunch or dinner.