Varagu and Matki Pulao

by Tarla Dalal

Other Related Recipes

Moong and Buckwheat Khichdi
Soyabean Biryani
Spicy Sprouts Pulao

Accompaniments

Jamun Raita
Karela Kadhi
Sprouted Kala Chana Ambti

Added to 39 cookbooks
This recipe has been viewed 2849 times

This sumptuous and simple dish is enlivened with the addition of vegetables and sprouts. Sprouting not only enhances the nutritive value of foods but also makes them easier to digest. It is really easy to make sprouts at home - simply soak the matki in water for 6 to 8 hours and then wrap them in a damp muslin cloth for 2 to 3 days taking care to keep the muslin damp at all times. Varagu is available at most traditional banias, not at our larger grocery stores. Ask your neighbourhood bania to get you some as it's a good substitute for rice. Serve with Low Fat Curds or Kala Jamun Raita.

Add your private note

Preparation Time: 10 mins.
Cooking Time: 25 mins.
Serves 2.
Show me for servings

Ingredients

1/2 cup kodri (varagu)
1/2 cup sprouted matki (moath beans)
1/2 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1/4 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped french beans
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp oil
salt to taste

Method

Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the asafoetida, cloves and bay leaf and stir for a few seconds.
Add the onions, carrots, french beans and salt and sauté them for 4 to 5 minutes.
Add the varagu and matki sprouts along with the turmeric powder, chilli powder and coriander powder and mix well.
Add approx. 2½ cups of water, cover and cook over a medium flame till the varagu and matki are cooked.
Serve hot with low fat curds or jamun raita.

Nutrient values per serving