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1 cup - matki (moth beans) sprouts
1 to 1.5 cups - cooked basmati
1 tsp -
1 - onion, finely chopped
2-3 - green chillies, thinly sliced (or as per taste)
1 inch ginger, peeled and grated (or chop it fine)
1 cup - bell peppers, sliced
1/4 tsp -
1 tsp - cumin-coriander powder
- garlic, minced (optional)
1 - spring onion, sliced
Salt to taste
leaves for garnish
How to Make Matki pulao
In 1 tsp of oil, saute the fennel seeds.
Once aromatic, add onion, spring onion whites, ginger, garlic, chilli and bell peppers with salt and saute until soft.
Then add the sprouts and saute them for a few minutes along with all the spices and some water (about 1/4 cup).
Cover and cook - the steam will cook the sprouts.
Add the cooked rice to the mix. Mix until well stirred.
Garnish with herbs and spring onion greens.
Recipe courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.