Sprouted Moong And Methi Pulao Recipe
A vegetarian Indian recipe with rice - washed and soaked in water for 30 minutes, green moong sprouts, methi leaves (fenugreek leaves) - small bunch. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
9 steps- 1
To begin making the Sprouted Moong And Methi Pulao, firstly heat oil in a kadhai/wok
green moong sprouts(3/4 cup)methi leaves (fenugreek leaves) - small bunch(1) - 2
Add the mustard seeds and once they splutter, add the cumin seeds
star anise(1)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 3
Add asafoetida, turmeric powder, garlic, onion, green chillies, ginger, bay leaf, star anise and peppercorns
green moong sprouts(3/4 cup)onion - chopped(1)garlic - finely chopped(3)ginger - grated(1/2 teaspoon)star anise(1)to 5 whole black peppercorns(4)to 4 green chillies - chopped(3)turmeric powder (haldi)(1/4 teaspoon)asafoetida (hing)(1/2 teaspoon) - 4
Stir and sauté for a few seconds
- 5
Next, add moong sprouts and methi and sauté for a minute
green moong sprouts(3/4 cup)methi leaves (fenugreek leaves) - small bunch(1) - 6
Drain and add the rice and stir everything well
rice - washed and soaked in water for 30 minutes(1 cup) - 7
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
rice - washed and soaked in water for 30 minutes(1 cup)salt - to taste - 8
Turn off the heat and keep covered for 5 to 10 minutes
rice - washed and soaked in water for 30 minutes(1 cup) - 9
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
green moong sprouts(3/4 cup)methi leaves (fenugreek leaves) - small bunch(1)
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Sprouted Moong And Methi Pulao Recipe
A vegetarian Indian recipe with rice - washed and soaked in water for 30 minutes, green moong sprouts, methi leaves (fenugreek leaves) - small bunch. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
9 steps- 1
To begin making the Sprouted Moong And Methi Pulao, firstly heat oil in a kadhai/wok
green moong sprouts(3/4 cup)methi leaves (fenugreek leaves) - small bunch(1) - 2
Add the mustard seeds and once they splutter, add the cumin seeds
star anise(1)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 3
Add asafoetida, turmeric powder, garlic, onion, green chillies, ginger, bay leaf, star anise and peppercorns
green moong sprouts(3/4 cup)onion - chopped(1)garlic - finely chopped(3)ginger - grated(1/2 teaspoon)star anise(1)to 5 whole black peppercorns(4)to 4 green chillies - chopped(3)turmeric powder (haldi)(1/4 teaspoon)asafoetida (hing)(1/2 teaspoon) - 4
Stir and sauté for a few seconds
- 5
Next, add moong sprouts and methi and sauté for a minute
green moong sprouts(3/4 cup)methi leaves (fenugreek leaves) - small bunch(1) - 6
Drain and add the rice and stir everything well
rice - washed and soaked in water for 30 minutes(1 cup) - 7
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
rice - washed and soaked in water for 30 minutes(1 cup)salt - to taste - 8
Turn off the heat and keep covered for 5 to 10 minutes
rice - washed and soaked in water for 30 minutes(1 cup) - 9
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
green moong sprouts(3/4 cup)methi leaves (fenugreek leaves) - small bunch(1)
Rate this recipe
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