Moong sprouts pulao recipe, healthy sprouts recipes (2024)

Home / Rice Recipes / Moong sprouts pulao recipe | Healthy sprouts recipes

Published: December 9, 2015 | Updated July 1, 2019 | By Harini

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Moong sprouts pulao recipe with step by step photos. Sharing a very healthy, protein packed pulao recipe with moong sprouts.

I am making a conscious effort to include sprouts in our diet regularly. I have shared an easy method for making homemade sprouts earlier and I make sprouts twice a week and store in fridge. These days I often make moong sprouts as they grow fast and no prior cooking is needed. You can just add a handful of moong sprouts to any sambar, kootu or curry to make it more healthy.

Moong sprouts pulao recipe is one easy, healthy and tasty dish I prepare often for lunch. This pulao has a nice texture due to the addition of moong sprouts, very tasty and flavorful. I suggest using basmati rice for this sprouts pulao as the texture and flavor will be more good.

Serve moong sprouts pulao with raita or chips, you can even pack it in lunch box for toddlers and kids!

Here is how to make healthy moong sprouts pulao, do try out and tell me!

If you are looking for more healthy sprouts recipes do check sprouts pulao, sprouts sandwich and sprouts curry.

Moong sprouts pulao recipe with step by step photos.

1. Rinse and soak basmati rice for 20-30 minutes. Drain and pressure cook, the grains should be seperate and non sticky. Cool the rice thoroughly.

2. Rinse the moong sprouts gently and drain well.

3. Heat a kadai with 1-2 tablespoons oil. Temper with mustard and cumin seeds. Add washed cilantro leaves, minced garlic ginger and slit green chilies. Saute well for 2-3 minutes.

4. Add finely chopped onions and saute well till the color changes slightly.

Moong sprouts pulao recipe card below:

Moong sprouts pulao recipe | Healthy sprouts recipes

Harini

Moong sprouts pulao recipe, very healthy, tasty and easy pulao with sprouted moong!

5 from 2 votes

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1 CUP = 250 ml

Ingredients

▢ 1 cup basmati rice
▢ 3/4 cup moong sprouts
▢ 1/4 cup chopped bell pepper
▢ 1 medium onion finely chopped
▢ 2-3 green chilies
▢ 2 tablespoons cilantro leaves
▢ 1/2 teaspoon minced ginger
▢ 1/2 teaspoon minced garlic
▢ 1/2 teaspoon cumin seeds
▢ 1/2 teaspoon mustard seeds
▢ Salt
▢ 2 tablespoons oil

Instructions

Rinse and soak basmati rice for 20-30 minutes. Drain and pressure cook, the grains should be separate and non sticky. Cool the rice thoroughly.
Rinse the moong sprouts gently and drain well.
Heat a kadai with 1-2 tablespoons oil. Temper with mustard and cumin seeds. Add washed cilantro leaves, minced garlic ginger and slit green chilies. Saute well for 2-3 minutes.
Add finely chopped onions and saute well till the color changes slightly.
Add chopped bell pepper and mix well. Saute for 2-3 minutes till the bell pepper cooks slightly.
Add drained moong sprouts and mix well.
Add turmeric powder, garam masala powder and coriander powder. Mix well and cook for 8-10 minutes.
Once the moong sprouts are cooked add the cooked and cooled rice. Switch off the flame.
Mix gently and serve moong sprouts pulao with raita or chips.

Notes

1. You can add a small tomato while sauteing onions.
2. If you want to use mixed bean sprouts you may have to cook them beforehand.

Nutrition

Calories: 389kcal

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About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)