Matki Pulao Recipe

Vaibhavi DoshiDiet & Nutrition, Recipes

Matki pulao is loaded with proteins, fiber, calcium , vitamin C and folate perfect wholesome one pan dish for pregnant mothers.

Ingredients:

  • Moth Beans (Matki) Sprouts, 1 cup
  • Cooked Rice, 2 cups
  • Oil, 1 tbsp.
  • Cumin Seeds, (Jeera)1 tsp
  • Cloves, ( Laung) 2-3
  • Asafoetida, (Hing) 1/2 tsp
  • Green Chillies, finely chopped, 1 and 1/2 tsp
  • Ginger (Adrak), grated, 1/2 tsp
  • Onions, finely chopped, 1/2 cup
  • Capsicum, finely chopped, 1/4 cup
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Lemon juice 1 tbsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp. – for garnish

Method:

  1. First sprout the moth beans or matki. For this clean the matki, wash them and soak in water for 6-8 hours or overnight. Then drain the water and hang the matki in a soaked muslin cloth for 10-12 hours or till you see sprouts emerge from them
  2. Boil the matki sprouts using 2 cups of water for 1 cup of sprouts, for 10-12 minutes in a covered vessel on medium flame. Drain the excess water. Keep aside.
  3. Heat oil in a thick-bottomed pan, when it gets hot add the cumin seeds
  4. When the cumin seeds sizzle, add the cloves, asafoetida, finely chopped green chillies, and grated ginger
    Saute on medium flame for a few seconds
  5. Add the finely chopped onions and saute for 2-3 minutes till they become translucent.
    Add the chopped capsicum. Saute for half a minute
  6. Next add the turmeric powder, chilli powder, and coriander powder
  7. Saute on medium flame for a few seconds taking care not to burn the spices. Add the boiled matki sprouts, mix well and saute for 1 minute.
  8. Now add the cooked rice, add salt as required, toss well and cook on medium flame for a couple of minutes stirring continuously. Sprinkle some lemon juice on top and mix well.
  9. Garnish the matki pulao with chopped coriander leaves. Serve with raita of your choice.
Matki Pulao Recipe was last modified: October 30th, 2016 by Vaibhavi Doshi