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 Cloves
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.
Very Healthy!! :-)
ReplyDeleteMoong and Methi, perfect combo, nutritious too! :)
ReplyDeleteWow the pulao looks so yumm and healthy.
ReplyDeleteI can drool here we don't get the fresh methi leaces here.
Different but delicous one pot meal.
ReplyDeleteThis is perfect for me.
ReplyDeleteQuite a different n healthy rice dish...love the combo much...
ReplyDeleteI too make such things for dinner or lunch when I am lazy:) I have thought of adding methi but never did because of the bitterness. Does it leave a hint of bitterness in the rice? I generally add rub salt into the leaves and squeeze out while making subzi.
ReplyDeleteThanks all. Yes, this dish was very nutritious and very tasty.
ReplyDelete@HC: Maybe you can try it with kasuri methi?
@Sunshinemom: I don't find it that bitter. Could it be that one is more aware when one is cooking for children? I don't know... just curious.
Raaga,
ReplyDeleteI remember exactly who you are and feel really surprised that u remembered me ..we met just once , must have made quite an impact on each other :)) is there an email I can write to you at ? Let me know .
This recipe looks really good and Iam goign to try this one
-Meenal
Thats a yummy one pot dish! nice color :)
ReplyDeleteCame back to check your reply. I will try it and see. My daughter eats karela and bitter stuff. I am the one who hates such things!!
ReplyDeleteGreat combination - thanks to your laziness :)
ReplyDeleteSounds delicious. I just saw Harini's comment. I think its a matter of taste. I like fresh methi but my husband and daughter say they find it bitter. I have to disguise its taste to get them to try it!
ReplyDeleteHealthy n yummu Pulav..:)
ReplyDeleteI love recipes that are born out of laziness...it just evokes so much creativity:)
ReplyDeleteThis looks really healthy and good!
I make moong pulao but never tried methi leaves .. awesome
ReplyDeleteRaaga - I made this today. It was easy to make, subtle flavours, delicious. Not bitter taste at all. We loved it. This is the second recipe I tried from your site, the first was carrot cake, which I have made twice now, great each time.
ReplyDeleteMany thanks.
Anjali