Mint and Moong Sprout Pulao - South Indian Pulao

Sprouts are super healthy and protein packed. Moong Sprouts are so versatile. They work well with a lot of things - in gravies, rice etc. I am hosting a Healthy Cooking Event - Cooking with Sprouts. It is Priya's event. Do not forget to check out every month for a different theme.

Do send me your recipes before 10/05/2013.



I made this rice with simple flavours. Moong Sprout gives the pulao a very nice texture. The Mint and Coriander leaves give it a very refreshing flavour. Pair it with some Raita and your dinner is ready. I have used some coconut and fried gram dal in the paste along with other spices. That kind of gives this Pulao a South Indian touch.



Ingredients

Rice 1.5 cups
Moong Sprouts 3 cups
Onions 2
Mustard 1 tsp
Jeera 1 tsp
Hing a little

To make a Paste

Pottu Kadalai / Fried Gram dal 1/4 cup
Coconut 1/2 cup
Green Chilli 3
Ginger a small bit
Garlic 4 pods
Star Anise 2
Clove 2
Cinnamon 1 inch piece
Bay leaf 1
Coriander leaf a handful (about 30 gm)
Mint leaf a handful (about 30 gm)

Method of Preparation

1. Cook the rice with enough water.

2. Make a paste of all ingredients under 'to make a paste' adding a little water.

3. Heat a little oil in a pan. Add mustard.

4. When it sputters, add jeera and hing.

5. When it sizzles, add onions. Saute till it starts to brown a little.

6. Add Moong Sprouts and saute for a few minutes till the sprouts are partly cooked. If you do not like semi cooked sprouts, cook till it is well cooked.

7. Add the paste and salt. Saute for a few more minutes. Switch off.

8. Add cooked rice and mix well.