Oh my GOD!!! I can't believe that it has been nearly 6 weeks since I posted something on my blog. What a roller coaster ride the past month has been. Straight from setting up my new home to getting adjusted to the new place and new ways and some parties and get togethers thrown in, I have barely had time to work on paaka-shaale.
Although, I have changed houses earlier, I had never found the move as difficult as this one. Maybe because, we had just changed the houses and not the place. And also, the houses where we moved earlier, were always furnished or semi furnished. So I never had to go to the pain (or pleasure) of setting up the house from the scratch. Even after six weeks of moving, we are still running about for some furniture and furnishings. So you see, this move has been both frustrating and fun.
Even though I have been cooking like crazy and photographing the food as well, I could barely find time to sit in front oh my laptop for editing and typing the recipes. So inevitably, the blogging had to suffer. But now that I have returned to the blogging scene, I feel as inspired as ever.
As for the recipe, it is inspired by the matki pulao from tarla dalal.com. I have made this a couple of times since I got here. And it has become a family favourite. A colourful and protein rich dish that can be conjured within minutes. Once you have the sprouts and the rice ready, it is just toss and serve. It is that simple.
Sprouted moath bean pulao
Preparation time: 20min
Cooking time: 10mins
Oil or ghee- 2tbsp
Cumin seeds or jeera- 1tsp
Badi laung or cloves- 2
Onion- 1 med sized, finely chopped
Ginger- garlic paste- 1 tsp
Green chili- 1, finely chopped
Moath bean sprouts- 1 cup, par boiled
Turmeric- 1/4 tsp
Red chili powder- 1/2 tsp
Coriander seed powder- 1/2 tsp
Salt to taste
Diced red and yellow bell pepper- 1/3 cup
Garam masala- 1/4 tsp
Cooked basmati rice- 2-1/2 cups
Coriander leaves to garnish- 1tbspn
- Heat oil or ghee in a thick bottomed pan and add the cumin seeds. Once they turn brown, add the cloves and saute till they pop.
- Add the chopped onion and fry till they are turn pink. Add the ginger garlic paste and the chopped green chili and fry for two min, till the raw smell goes.
- Stir in the par boiled moath beans and fry for 2-3min. Add the turmeric powder, red chili powder, coriander seed powder and salt and sauté for another 2min.
- Add the diced bell peppers and fry for another 3-4min. Stir in the garam masala and the cooked rice and toss.
- Garnish with coriander leaves and serve hot with yogurt or raita of your choice
- The moath bean sprouts can be replaced with mung bean.
- You can use bell pepper of any color.
- Do not over cook the sprouts. Ensure that it is just par boiled and not mushy