Moong Sprouts Pulao

K and I had issues on spelling “Pulao”. I normally write it down as “Pilau” and he prefers “Pulao” and so after a lot of discussion, I decided to rename my “Pilau” as “Pulao”

We were on a moong sprouts spree last week, we made Moong ambat, moong sprouts dosa, 2 kinds of salads and finally decided to make a pulao. I still think moong ambat was the best dish we prepared than anything else!

Here is the recipe for the pulao.

1 cup of uncooked basmati rice
2 and 1/2 cups of parboiled moong sprouts
1 cup of pepper strips
1/2 medium sized onion chopped finely
3 green chillies chopped finely
1 teaspoon ginger paste
1 teaspoon dhaniya powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing
1 teaspoon red chili powder
1/2 teaspoon cumin seeds
2 cloves
Oil, salt to taste


Cook the rice with a pinch of salt and water separately. Keep aside. Heat oil in a wok and add the cumin seeds and let them sizzle. Add the cloves and onion and saute for 2 minutes. Add the ginger paste, green chillies, hing and saute for another 2 minutes. Add the bell pepper strips and saute until they are cooked but make sure they are crunchy , then add the parboiled moong sprouts and cook for another 2 minutes and make sure there is no water. Add the cooked basmati rice, turmeric, red chilli powder , dhaniya powder, salt and mix well. Serve with raita of your choice.

4 thoughts on “Moong Sprouts Pulao

  1. richa says:

    hey that’s one yummy looking pilau/pulao ;-)
    if in a rush, just boiled moong would work too, right?

    Yeah richa, you can add it just like that without boiling, it gives a crunchy texture to the dish and I simply love it!

  2. bee says:

    that looks really good. i don’t bother to pre-coook the moong. it add it in thee end, give it a stir, and it’s nice and crunchy.

    Yeah i like it crunchy too but K insists on Par boiling!

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