I set out one Monday morning to make some Methi Pulao with Moong Dal. I'd even remembered to soak the moong on Sunday evening. But when I woke up, I realized I was feeling lazy as always. Two dishes seemed like too much work. So, I just added the soaked moong to the methi-rice mixture and the resultant dish was very nice. A dish with the lovely flavours of pulao, with all the benefits of a khichdi.
1 cup Basmati Rice, washed and drained
1/2 cup Moong, soaked overnight and drained
1 cup Fenugreek Leaves, chopped
2 Onions, sliced finely
1 tsp Oil
1" stick of Cinnamon
2 Pods Cardamom
1 tsp Peppercorns
½ tsp Cumin Seeds
¼ tsp Asafoetida
1 tsp Chilli Paste
1 tsp Ginger-Garlic Paste
Salt to taste
Heat the oil in a pressure pan. Add the cumin seeds, cinnamon, cloves, cardamom and peppercorns. When they crackle, add the asafoetida and the onions. Fry for a few minutes. Add the chopped fenugreek along with the chilli and ginger-garlic pastes and fry for 2-3 minutes. Add salt, moong and 2 1/2 cups of boiling hot water. Pressure cook on a low flame for 3 whistles.
We had this pulao for lunch with a simple raita. A dish that I'm certain to make again. But this time, I'll send it to Divya as she hosts this month's edition of Think Spice... Think Pepper.