Sprouts Moong Ring Pulav

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This is a nutritious and easy to make pulav that can be relished for lunch time, along with some cucumber raita. This is one of my mom’s recipes, which I have modified a little for the texture and layers. You need Moong sprouts in advance to make this pulav. I have added the procedure to make the same in the blog.

Preparation time:  

1 day to make the Moong sprouts

30-40 minutes to make the pulav

Serves: 4

Ingredients:

For rice

  • 2 cups rice
  • 2 cup sprouted green moong
  • 2 tablespoons ghee
  • 2-3 cloves
  • 2-3 cinnamon pieces
  • 2-3 cardamoms
  • Salt to taste

For grinding masala paste

  • 1 cup coriander leaves
  • ¼ cup mint leaves
  • 3-4 green chillies
  • ½” ginger
  • ¼ cup grated coconut
  • 1 tablespoon lemon juice

For curd layer

  • 1/4 cup Greek yogurt (if available in your region) or  hung curd made out of milk
  • Salt to taste
  • 2 teaspoons chilli powder

 Method

To make sprouted moong

  • Wash the moong well, and soak 1 cup moong in water for 4-5 hours (1 cup soaked moong will give us 2+ cups of sprouted moong). The water should cover the moong and the level should be above the moong (around 1-2 inches above the soaked moong)
  • After 4-5 hours, fill a casserole with hot water and discard the water
  • Drain the water from the soaked moong, and retain around 1/4 cup of the water
  • Add the moong to the casserole, cover it and leave overnight or for 8-10 hours
  • You will see sprouted moong after the soaking time is complete. If you want longer sprouts, you can leave the moong for a few more hours
  • Once the moong sprouts, you can store it in the refrigerator until you are ready to start the pulav preparation

Preparing the curd layer

Follow this procedure if you do not have greek yogurt available:

  • Drain off water from the curds by tying with a muslin cloth. Hang it in the muslin cloth and let the whey or the liquid drain completely
  • Mix in salt and chilli powder. Keep in fridge

Preparing the pulav

  • Wash rice and soak for 10 minutes.
  • Heat ghee and add cloves, cinnamon and cardamom
  • After a minute, add sprouted moong. Saute for two minutes
  • Add rice, salt and 4 cups of hot water to cook.
  • Cover and cook. When almost done, mix ground masala paste. Cover and keep for 10 minutes for the flavour to set in

Preparing the ring

  • Take a ring mould of 8 inch diameter. If you do not have a ring mould, you can use a cake mould or any round deep dish, and use a glass to leave a hole in the center
  • Grease the dish with oil or ghee. Keep a glass in the center of the dish
  • Spread half of the pulao and make it compact by pressing it with a spatula
  • Spread the curd layer using a pastry brush
  • Cover with remaining half of the rice. Make it compact by pressing it with a spatula
  • Remove the glass to leave a hole it the center
  • Carefully invert on a serving dish to get the ring shape

Enhancement: To get a nice crusty layer

This is something that happened by chance for me. I kept the pulav in the oven at 200 degrees Fahrenheit for the purpose of heating it, but it formed a nice crusty layer and this enhanced the taste

  • Place the pulav in an oven at 200 degrees Fahrenheit for 20-25 minutes, or 10-15 minutes if you place it a higher temperature like 400 degrees Fahrenheit
  • You will see a nice crusty layer formed

Sit back and enjoy the pulav along with some cucumber raita or any other raita of your choice

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