TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Wholesome Green Moong Pulav

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Ingredients

  • 1 cup rice
  • 1/4 cup green moong
  • 1/2 cup veggies of your choice – carrots, beans, peas
  • 1/2 cup diced tomatoes
  • 1/2 tsp turmeric powder
  • 2 cloves
  • 1 bay leaf
  • 1 inch piece of cinnamon
  • 2 pods cardamom
  • 1/2 tsp mustard
  • 1/2 tsp jeera
  • 2 slit green chillies
  • 1 tbsp finely chopped coriander leaves
  • 1 tbsp ghee
  • Salt to taste

Method

  • Pound cardamom, cinnamon and cloves to a fine powder and keep aside.
  • Wash rice and drain in a colander and keep aside.
  • Heat ghee in the cooker and add mustard, jeera seeds.
  • Once they start crackling, stir in the pounded spice powder, bay leaf, turmeric powder, green chillies and chopped tomatoes.
  • Saut√© until the tomatoes softens and cooks.
  • Add the washed rice and stir for a few minutes.
  • Add the green moong along with the chopped vegetables and stir for 3-4 minutes.
  • Add double the quantity of water and mix in the salt and chopped coriander.
  • Cook in pressure cooker for about 4-5 whistles.

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