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Oct 26, 2006

Sprouted Moong in Vegetable Pulao

This is a very simple recipe for a Vegetable Pulao, where I have added sprouted moong to make it more nutritious. The protein rich sprout is very health-friendly and are excellent to those trying to lose weight and gain energy.

I try to add sprouted moong in my diet atleast twice a week. I make a variety of dishes with the moong sprouts of which ‘Sprouted moong in Vegetable Pulao’ is one such recipe.


1 cup basmathi rice ( soak in water for 10 minutes)
Onion – 1 medium – finely chopped
Carrot, Beans and Potato all chopped finely – 1 cup
sprouted Moong– 1 cup
Jeera – 1 teaspoon
Sonf – 1 teaspoon
Cinnamon – ½ inch
Cloves – 3
Bay leaf - 1
Garlic – 3 flakes (optional)
Green chillies – 2 vertically cut
Little oil
1 teaspoon ghee
Coriander leaves for garnishing.


Heat oil in a pressure pan.

Add all the masala spices and green chillies and stir for a minute.

Add the vegetables and then the sprouted moong. Add salt and stir.

When everything has heated up, add the basmathi rice and 2 cups water.

When it starts to boil add one teaspoon ghee and close the lid.

Add 2 cups of warm water. When the water comes to a boil add rice and stir well.

Pressure cook in low heat for 10 minutes.

If using a heavy kadai, cook for 20 minutes with lid.

If using a rice cooker, transfer the contents to the rice cooker and cook until done.

Garnish with coriander leaves and serve hot with favorite raitha or chips.

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