Sunday, June 8, 2014


A post after a long hiatus! If you can call a two year break - a hiatus.

Without further ado, here is sprouts pulao:


1/2 cup moong
1 and 1/2 cups basmati rice
1/2 cup onion
1/2 cup tomato
2-3 sprigs coriander leaves / mint leaves or a combination of both
1 tea spn biryani masala
1 tea spn ginger paste
1 tea spn garlic paste
1 tea spn cumin seeds
2 cardamoms
2 bay leaves
A pinch turmeric
1 tea spn red chilli powder
2 cloves
1″ cinnamon
Sprout the moong a day or two ahead.
In order to sprout the moong, first it has to be sorted to remove stones, washed, and then soaked in water for 6-8 hours. Wash the moong again and drain the water. Subsequently, cover the soaked moong in a bowl with a moist cloth on top for 10-12 hours (depending on the climate) or till you see the sprouts coming out of the muslin cloth. You may sprinkle water frequently if the cloth becomes dry. When the bean sprouts have developed short shoots, they are ready to eat. 
For sprouted moong pulao:
Heat oil and add cumin seeds, cloves, cinnamon, bay leaves, cardamom. Add onion, ginger, garlic and fry till onions turn translucent. Add tomatoes, cut potatoes(optional) salt and cook for a few minutes.
Add rice and fry for few minutes, add turmeric, biryani masala, chilli powder and fry again.
Now add the sprouted moong, 3 cups water, coriander leaves, mix gently, cover and cook on medium flame till done. This could take anywhere from 25 - 30 mins.
Serves : 3-4
Preparation time : 45mins

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