Tasty Moong Pulao


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A step by step guide to prepare a delectable and aromatic rice preparation with sprout and spices. Serve this tasty rice with any gravy of your choice.

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Tasty Moong Pulao recipe - How to make Tasty Moong Pulao

Preparation Time:    Cooking Time:    Total Time:     Makes 2 to 3 servings
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For The Curd Layer:
2 1/2 cups curds (dahi)
2 tsp chilli powder
salt to taste

Grind To A Paste:
1 cup coriander (dhania)
1/4 cup grated coconut
1/4 cup mint leaves (phudina)
1 tbsp lemon juice
3 to 4 green chillies
2 ginger (adrak)

Other Ingredients:
1 1/2 cups rice (chawal)
2 tbsp oil
2 to 3 cardamoms
2 to 3 cloves (laung / lavang)
5 cm stick cinnamon (dalchini)
1 cup sprouted moong (whole green gram)
3 cups water
salt to taste
oil for greasing
For the curd layer:

    For the curd layer:
  1. Tie the curd in a muslin cloth and hung it and allow all the water to get drained off.
  2. Add the salt and chilli powder and mix well. Refrigerate and keep aside.

How to proceed:

    How to proceed:
  1. Wash the rice and soak for 10-15 minutes.
  2. Heat the oil in a pan, add the cloves, cinnamon and cardamons and fry for few seconds on a slow flame.
  3. Add the sprouted moongs, grounded paste, salt and rice, mix gently for 2 minutes on a medium flame.
  4. Add the water and simmer till the rice is done completely.
  5. Remove from the flame and divide into two equal portions. Keep aside.
  6. Take a ring mould, grease it with oil and press half of the rice in it firmly.
  7. Spread evenly the layer of the prepared curd and cover it with the remaining rice. Press hard to acquire the shape of the mould.
  8. Invert on a serving dish and serve hot.

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This recipe was contributed by Megha_a on 04 Dec 2010

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