Sprouted Moong Methi Pulao Recipe

Recipe By Slurrp

Sprouted Moong Methi Pulao is a healthy and flavorful rice dish made with sprouted moong beans, fenugreek leaves, and aromatic spices. This nutritious pulao is packed with protein, fiber, and vitamins, making it a perfect choice for a wholesome meal. The sprouted moong beans add a delightful crunch, while the fenugreek leaves impart a unique and slightly bitter taste. This pulao is easy to make and can be enjoyed on its own or with a side of raita or yogurt.

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35minstotal
35m.total
Sprouted Moong Methi Pulao
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Ingredients for Sprouted Moong Methi Pulao Recipe

  • 1/4 cup Basmati Rice
  • 0.13 cup Sprouted Moong Beans
  • 1/4 cup Chopped Fenugreek Leaves
  • 1/4 Onion, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Cumin Seeds
  • 0.63 Ves
  • 1/4 inch Cinnamon Stick
  • 1/4 Bay Leaf
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/2 cup Water

Directions: Sprouted Moong Methi Pulao Recipe

Cooking Directions

  • STEP 1.Wash and soak the rice for 30 minutes. Drain and set aside.
  • STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon, and bay leaf. Saute until fragrant.
  • STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
  • STEP 4.Add chopped fenugreek leaves and sprouted moong beans. Cook for a few minutes until the leaves wilt.
  • STEP 5.Add the soaked rice, salt, turmeric powder, and garam masala. Mix well.
  • STEP 6.Pour in water and bring to a boil. Reduce the heat, cover the pan, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
  • STEP 7.Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork before serving.
  • STEP 8.Serve the Sprouted Moong Methi Pulao hot with raita or yogurt on the side.

Cooking Tips

  • You can sprout the moong beans at home by soaking them overnight and then keeping them in a moist cloth for a day.
  • If you don't have fenugreek leaves, you can substitute with spinach or coriander leaves.
  • For extra flavor, you can add some roasted cashews or almonds to the pulao before serving.

Storage and Serving

  • Leftover pulao can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.
  • Serve the pulao as a main dish with raita or yogurt, or as a side dish with any curry or dal of your choice.
Nutrition
value
415
calories per serving
5 g Fat13 g Protein86 g Carbs25 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    13g
  • Carbs
    86g
  • Fiber
    25g

MacroNutrients

  • Carbs
    86g
  • Protein
    13g
  • Fiber
    25g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    454mg
  • Iron
    10mg
  • Vitamin A
    3683mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    145mg
  • Manganese
    8mg
  • Phosphorus
    221mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp