This is a very simple recipe for a Vegetable Pulao, where I have added sprouted moong to make it more nutritious. The protein rich sprout is very health-friendly and are excellent to those trying to lose weight and gain energy.
I try to add sprouted moong in my diet atleast twice a week. I make a variety of dishes with the moong sprouts of which ‘Sprouted moong in Vegetable Pulao’ is one such recipe.
Ingredients:
1 cup basmathi rice ( soak in water for 10 minutes)
Onion – 1 medium – finely chopped
Carrot, Beans and Potato all chopped finely – 1 cup
sprouted Moong– 1 cup
Jeera – 1 teaspoon
Sonf – 1 teaspoon
Cinnamon – ½ inch
Cloves – 3
Bay leaf - 1
Garlic – 3 flakes (optional)
Green chillies – 2 vertically cut
Little oil
1 teaspoon ghee
Salt
Coriander leaves for garnishing.
Method:
Heat oil in a pressure pan.
Add all the masala spices and green chillies and stir for a minute.
Add the vegetables and then the sprouted moong. Add salt and stir.
When everything has heated up, add the basmathi rice and 2 cups water.
When it starts to boil add one teaspoon ghee and close the lid.
Add 2 cups of warm water. When the water comes to a boil add rice and stir well.
Pressure cook in low heat for 10 minutes.
If using a heavy kadai, cook for 20 minutes with lid.
If using a rice cooker, transfer the contents to the rice cooker and cook until done.
Garnish with coriander leaves and serve hot with favorite raitha or chips.
