Entrees, Rice dishes, Vegetarian

Moong Pulao

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Moong Pulao

5 from 1 vote
Course: EntreesDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

200

kcal

Ingredients

  • 1 cup Moong-whole

  • 1 cup Rice-soaked for about 30 minutes

  • 5 tbsp. Vegetable Oil

  • 1 Onion (medium size)-sliced

  • 1 tbsp. Ginger (Adrak)-paste

  • 1 tbsp. Garlic (Lehsan)-paste

  • 1 tsp. Cumin Seeds (Zeera)-whole

  • 6 Black Pepper-(Kali Mirch)-whole

  • 6 Cloves (Laung)

  • 1 Black Cardamom (Bari Ilaichi)

  • 1/2 inch Cinnamon (Dalchini)

  • 1 tsp. Salt (adjust to taste)

Directions

  • Dry roast the whole moong for 2 minutes on medium heat.
  • Add about 3 cups of water and boil till the moong becomes tender but does not break apart. Drain and keep aside.
  • In another pan, heat the oil and add the onion. Sauté till it starts to turn brown.
  • Add the Ginger (Adrak), Garlic (Lehsan), (Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, Cinnamon and Salt along with ½ cup of water. Mix well and cook till the water dries.. Add the roasted Moong and presoaked rice.
  • Add water so that it reaches about a 1½ cm (1/2 inch) above the level of the rice and moong.
  • Cover and cook till water dries and the rice and moong are tender.
  • Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
  • Serve with chutney or Achaar. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney.

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