Sprouted Methi seeds Pulao
Fenugreek (methi) have a wide variety of usage in Indian cuisine. Try this Sprouted methi seeds pulao.
Gujrat, Indian, Karnataka, Maharashtrian, South India, Tamil Nadu
Fenugreek seeds, sprouted fenugreek seeds, pulao, millet, rice, vegetables, methi seeds
soaking and sprouting
1 cup sprouted Methi (fenugreek ) seeds
1 cup any millet
I used Kodo millet. You can use any millet / rice / quinoa
1 onion diced
1 tomato chopped
2 green chillies minced
1" piece ginger chopped fine
2 cloves garlic
(optional. i didn't use them)
1 tsp garam masala
few coriander and pudina leaves chopped fine
½ cup mixed vegetables of your choice
(peas, carrots, bell peppers, etc)
2 tsp oil
1 bay leaf
1" piece cinnamon
1 tsp fennel seeds
(saunf / sombu)
salt to taste
Wash and drain Millet / rice.
Heat 1 tsp oil and add bay leaf, cloves, cinnamon, cardamom and fennel seeds.
Once they are sautéed, add rice / millet and enough salt.
Add enough water and cook as per your convenience to make sure that each grain is separate. I normally steam cook them.
Heat balance 1 tsp oil and sauté till onions become translucent.
Add green chilli, ginger, garlic, tomato and sauté further few minutes till the mixture blends well.
Add sprouted methi seeds, vegetables, salt and garam masala.
Mix everything, sprinkle water, cover and cook till the vegetables and methi seeds become soft but crunchy. Do not over cook.
Add coriander and mint leaves and saute further for few minutes.
Switch off, cool for few minutes and add the cooked rice / millet.
You can use any millet, quinoa or any rice.
Make sure to cook rice / millet so that each grain is separate.
You can add a tsp of jaggery if you wish. Its a personal preference.
We dot use dry spice powders here other than garam masala. So adjust the green chilli as per your family's preference.
Dairy Free Gluten Free Recipes by Rama Ganapathy