Moong Beans Sprout Methi Curry With Basmati Rice

Name: Moong Beans Sprout Methi Curry With Basmati Rice
Total time: 1800 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1 cup sprouts moong beans; 2 tbsp methi seeds soaked; 1 cup chopped green methi leaves; 1 onion chopped; 2 tomatoes chopped; 1/2 tsp crushed garlic; 1/2 tsp ginger chilli paste; 2 tsp curd; 2 tsp oil; 2 tsp ghee; 1/2 tsp turmeric powder; 1/4 tsp hing; 1/2 tsp jeera; 1 tsp lemon juice; 1 tsp sugar (optional); 1 tsp roasted jeera coriander powder; 2 tsp kashmiri red chilli powder; 1 tsp pav bhaji masala; Salt to taste; Water as required

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#ga24 #Delhi_Chandigarh #ChooseandCook #BasmatiRice #SproutedMoongBeans
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#MoongBeansSproutsMethiCurryWithBasmatirice
#Manisha_PureVeg_Treasure
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Here, I choose the main 3 ingredients to make a delicious meal. Sprouts moong beans, methi - seeds and leaves both, basmati rice. Methi seeds are soaked overnight to make it soft and remove bitter taste. Even though the bitter taste of methi, the curry turns out delicious. You can enjoy roti, paratha, or steamed basmati rice with ghee, jeera, and green chillies tadka poured on it. Enjoy with chapati, roti, puri, or paratha... Here, I serve with steamed basmati rice with jeera green chillies tadka .

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

30 minutes

1 serving

1 cupbasmati rice
1 cupsprouts moong beans
2 tbspmethi seeds soaked
1 cupchopped green methi leaves
1onion chopped
2tomatoes chopped
1/2 tspcrushed garlic
1/2 tspginger chilli paste
2 tspcurd
2 tspoil
2 tspghee
1/2 tspturmeric powder
1/4 tsphing
1/2 tspjeera
1 tsplemon juice
1 tspsugar (optional)
1 tsproasted jeera coriander powder
2 tspkashmiri red chilli powder
1 tsppav bhaji masala
Salt to taste
Water as required

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Steps

30 minutes

1

Wash and soak basmati rice at least 30 minutes in water. Then, add salt to taste and a few drops of oil in it, cook till 2 whistles in pressure cooker. When cooked and cooled completely, transfer in a plate to spread evenly to avoid sticking on each other. Pour ghee tadka of jeera and green chillies on cooked rice.
2

Soak methi seeds. Wash and chop methi leaves ready. Blanch sprout moong beans and methi seeds in pressure cooker for 1 to 2 whistles.
3

Heat a kadai, add oil, hing, and jeera. Add chopped onions, ginger chilli, and crushed garlic. Saute it.
4

Add chopped methi leaves, saute it. Add tomatoes and cook till messy. Now add all masalas, sugar, and salt, too. Stir well till oil releases.
5

Methi leaves are cooked properly. Not add curd, mix well. At this point, add water as required for curry.
6

Add blanched sprouts moong beans and methi seeds. Cook for two minutes.
7

Squeeze lemon juice and sprinkle chopped coriander. Ready to serve. Serve with basmati rice.

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Manisha Sampat @PURE_VEG_TREASURE

on June 30, 2024 17:00

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐