It is hard to make time consuming dishes during the weekdays. But with all our daily work, it is very important to have the right nutrition. I pick easy but nutritious dishes on such days. This Pulav with Green Moong and Coconut Milk is one such dish. It is very similar to the other Sprouted moong pulav I posted few years ago, but I made some modifications.
I make this Pulav with Green Moong and Coconut Milk in Instantpot. It takes very less active work, but is full of flavor and nutrition. Preferably use sprouted moong but I don’t always remember to sprout moong, so I just cook the moong in pressure cooker for few whistles(taking care not to make it mushy) and then add it. I add thick stems of coriander leaves(we would otherwise waste these!) that give a nice aroma to the pulav.
Ingredients: 1 cup basmati rice 3/4 cup green moong 1 tea spn chilli powder 1/2 cup carrots 1/2 cup onion 1/2 cup tomatoes 1/4 cup thick stems of coriander leaves 1/2 tea spn garam masala A pinch turmeric 1/2 tea spn coriander powder 1/2 tea spn cumin powder 1 can coconut milk Oil 1 tbl spn coriander leaves Salt Method: If you haven’t sprouted green moong, pressure cook the moong for 2-3 whistles. Heat oil and fry onions and finely chopped thick stems of coriander leaves. Add salt. Add carrots, tomatoes. Cook for few mins. Add turmeric, chilli powder, coriander powder, cumin powder, garam masala. Now add washed basmati rice, fry for few mins. Add cooked or sprouted moong. Pour in one whole can of coconut milk (if needed, add more water that is enough to cook rice). Cook on manual for 3 mins, high pressure. When pressure is gone, open the instantpot, gently mix the pulav. Garnish with coriander leaves. PS: Follow exact steps in a pressure cooker if you don’t have Instantpot. Serves :3 Preparation time : 20mins.
We love parathas, I also find making kids lunchboxes (with some kind of protein) a big challenge every day. Today I had soaked chickpeas, so I decided to make these chickpeas parathas for their lunchbox. These were delicious and full of nutrients.
I never use canned chickpeas. So I soak them fresh and make any dishes. If I forget to soak them beforehand, I soak them for an hour or two in hot water or put them in instantpot on yogurt mode for couple of hours. Then cooking them for couple of whistles in pressure cooker yields soft chickpeas. Use the cooked ones for this Chickpeas paratha or any other curries.
Ingredients: 2 cups cooked chickpeas 2 cups wheat flour 2 tbl spn mozerella cheese (optional) 2 tbl spn coriander leaves 1 tea spn chilli powder 1/2 tea spn garam masala 1/2 tea spn chaat masala Ghee Oil Salt Method: Make a loose dough with wheat flour, water, salt. Knead very well by adding a little oil. Leave it aside for atleast 30mins. Soak chickpeas overnight and pressure cook them. Grind them (without any water) to a smooth paste. Add salt, spices, cheese and coriander leaves. Mix it very well. Make balls from the mixture. Stuff the chickpeas balls in the dough. Carefully roll them into parathas. Roast on hot tava applying enough ghee. Serve hot with pickle or any other side. Makes about 4-5 parathas Preparation time : 30mins
