Matki Pulao ( Cooking with Sprouts )


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An evergreen favourite, a book on sprouts can never be complete without matki pulao! ensure that the matki is cooked just right and not mushy.

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Makes 4 servings
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1 tbsp oil
2 cloves (laung / lavang)
1/4 tsp asafoetida (hing)
1 slit green chilli , finely chopped
1 tsp grated ginger (adrak)
1/4 cup chopped capsicum
4 to 6 spring onions , finely chopped
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 cup cooked matki (moath beans) sprouts
2 1/2 cups steamed long-grained rice (chawal) (basmati)
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)
2 slices of tomatoes

  1. Heat the oil in a kadhai, add the cloves and asafoetida and sauté for a few seconds.
  2. Add the green chillies, ginger, capsicum and spring onions and sauté for 2 to 3 minutes.
  3. Add the turmeric powder, chilli powder, coriander powder and matki and mix well.
  4. Add ¼ cup of water and salt and simmer over a slow flame for 5 to 7 minutes.
  5. Add the rice, toss well and simmer for 2 minutes.
  6. Serve hot garnished with tomatoes and coriander.
RECIPE SOURCE : Cooking with SproutsBuy this cookbook
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