- 1 cup long-grain rice cooked
- 1 cup sprouted matki (moath) cooked
- 1/4 tsp asafoetida (hing)
- 1 small onion chopped fine
- 2 green chillies, chopped
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 4-6 spring onions chopped
Cook rice and Matki (do not overcook)separately and keep them aside.
Heat the oil, add cumin seeds,onions fry until reddish.Add hing, green chillies, ginger, and spring onions,tomatoes, saute` for a few minutes.
Add the turmeric powder, chilli powder,coriander powder and add 1/4 cup of water and salt.
Add the cooked the matki ,clove powder,mix well and let it simmer for a while.
Take it out and add this thick sauce to the rice and mix thoroughly.Adjust the salt.
Garnish with Tomato pieces and cilantro and serve with a Raita
Variation :To make this even more nutritious,you could let the Matki sprout. Soak in water for 6-8 hours,drain the water, and then tie them in a damp cloth.Put it in a dish covered and leave it overnight.
They will sprout warm weather sooner than in cold.You can add Bell peppers and carrots to this Pulao to make it more colorful!
Matki sprout rice can prepare with that...