Sprouts Pulao
Moong sprouts are rich in vitamins and minerals, boosting digestion and immunity. Moringa leaves are known for their anti-inflammatory properties and high vitamin content.

1 bowl
For 4 people
Difficulty
Easiest
Taste
Spicy
Health Benefits
Nutrient-Rich: High in fiber and protein while being low in fats.
Digestive Health: Aids in digestion due to high fiber content.
Blood Sugar Control: Helps in regulating blood sugar levels.
Weight Management: Low in calories and high in nutrients, ideal for weight loss diets.
Immunity Boosting: Rich in vitamins and minerals that strengthen the immune system.
200 kcal
in 181g
Protein:
8g
Fats:
5g
Carbs:
35g
Cholesterol:
0mg
Sodium, Na:
300mg
Potassium, K:
370mg
Sprouts Pulao brings a refreshing and nutritious twist to the traditional rice dish. Combining the goodness of moong sprouts with aromatic spices and moringa leaves, this recipe is a health-packed choice for anyone looking to enrich their diet with essential nutrients. Ideal for those seeking a flavorful yet healthy meal option, this dish blends taste and health seamlessly.
Ingredients
4
1 tablespoon Oil
half teaspoon Jeera
3 pieces Cardamoms
3 Cloves Cloves
half piece Mace
1 inch Cinnamon
1 piece Star anise
5 pieces Garlic Cloves
half piece Onion
quarter teaspoon Turmeric powder
three quarters teaspoon Kashmiri chili powder
0.33 teaspoon Garam masala
3 cups Moong sprouts
quarter cup Fresh moringa leaves
2 cups Cooked rice
half piece Lemon
Coriander as per needed
Salt as per taste
Tips
Rice Selection: For a healthier option, use brown rice or quinoa instead of white rice.
Spice Adjustments: Modify the amount of chili powder to suit your taste for spiciness.
Addition of Nuts: For a crunchy texture, add roasted cashews or almonds before serving.
Directions
Heat oil in a large skillet over medium heat. Add jeera, cardamoms, cloves, mace, cinnamon, and star anise. Sauté for a minute until they release their aroma.
Add chopped garlic and onion to the skillet. Sauté until the onions become translucent and the garlic is fragrant.
Stir in turmeric powder, Kashmiri chili powder, and garam masala. Cook for about two minutes.
Add moong sprouts to the skillet, mixing thoroughly to coat them with the spices.
Add a little water if necessary, cover, and let it simmer for about 10 minutes or until the sprouts are tender.
Add the cooked rice, moringa leaves, and lemon juice to the skillet. Gently fold everything together to combine without breaking the rice grains.
Season with salt to taste and garnish with freshly chopped coriander leaves before serving.
Notes
Individuals with legume allergies should avoid this dish due to the presence of moong sprouts.
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