Ingredients
-
1
-
1/2
-
1/4
-
1/2
-
-
1
-
1
-
1
-
2
-
2
-
-
-
-
-
Directions
Sprouted Moong and Methi Pulao,This recipe is from the magazine “Femina”, a woman’s magazine that is amazing and too good for words!,i liked this except the sprouted methi was a little too bitter for me.,This recipe is from the magazine “Femina”, a woman’s magazine that is amazing and too good for words!
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Steps
|
1
Done
|
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. |
|
2
Done
|
Heat Ghee or Oil in a Skillet. |
|
3
Done
|
Add Cumin Seeds and Allow to Splutter. |
|
4
Done
|
Add Cinnamon Sticks, Cloves, Bay Leaves and Green Cardamoms. |
|
5
Done
|
Fold in the Sliced Onions. |
|
6
Done
|
Add the Marinated Mixture Followed by the Sprouted Green Moong(lentils) and Mix Well. |
|
7
Done
|
Saute For a Few Minutes. |
|
8
Done
|
Add Tomatoes and Coconut(if Using) and Mix Well. Fold in Some Water(about 1/2 Cup) and Allow to Cook Till Soft. |
|
9
Done
|
Cook Rice in a Separate Pot Until Soft and Fluffy. Drain Out the Starch(excess Water). |
|
10
Done
|
Keep Aside. |
