Sprout Pulao

by Tarla Dalal

Other Related Recipes

Bajra Khichdi ( Pregnancy Recipe)
Cabbage Rice ( Pregnancy Recipe)
Cucumber Curd Rice ( Pregnancy Recipe)
Fada ni Khichdi ( Pregnancy Recipe)
Wholesome Khichdi

Added to 218 cookbooks
This recipe has been viewed 7217 times

This combination of rice and sprouted legumes (matki) improves the protein quality of the recipe which also provides a good amount of iron, folic acid and vitamin C. We have used matki in this recipe but you can use any other sprouted legume or a combination if you like. This is another good dish for the " tiffin box " to take to work. Your family will love it too.

Add your private note

Preparation Time: 20 mins.
Cooking Time: 15 mins.
Serves 4.
Show me for servings

Ingredients

1 cup cooked long grained rice (basmati)
1 cup sprouted matki (moath beans) , parboiled
2 cloves (laung / lavang)
1/4 tsp asafoetida (hing)
1 green chilli, chopped
1 tsp grated ginger (adrak)
1/2 capsicum, chopped
4 to 6 spring onions, chopped
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tbsp oil
salt to taste

For the garnish
1 tomato , chopped
2 tbsp chopped coriander (dhania)

Method

Heat the oil, add the cloves and asafoetida and sauté for a few seconds.
Add the green chilli, ginger, capsicum and spring onions and sauté for 2 to 3 minutes.
Add the turmeric powder, chilli powder, coriander powder and the matki and mix well.
Add ¼ cup of water and salt and simmer over a slow flame till the matki is cooked.
Add the rice and toss well.
Serve hot, garnished with the chopped tomato and coriander.

Tips