Mung Pulao aka Pacha Payar Pulao

Thank fully ,the past weekend was a better one with a slightly better weather. In my Balcony,I was enjoying my morning hot masala chai. Perfect for a lazy weekend start.The spirit of Fall has started here and I could see the leaves slowly changing their color (no Photosynthesis ?).

Sometimes, when there is no plan for the weekend , we enjoy an elaborate meal. But this week, I had some plans.So simple and satisfying one pot meal came for my rescue.

Aromatic,flavor full and protein and nutrients packed  .. Wouldn't this be a double/ triple dhamaka when you are some one like me who can never compromise on nutrition facts.

After a power packed meal , we visited a nearby orchards to pick our own apples. I don't know , I never get bored of these king of picking fruits. Thoroughly enjoyed every moment to be with nature.

Now , lets get to the recipe .

Ingredients

Mung Bean ...................................... 1 cup (soaked for 8 hrs)
Basmati rice ..................................... 1 1/2 cups(soak for 15 minutes)
Onion ............................................... 1 , finely chopped
Tomato .............................................. 1 big finely chopped
Ginger-garlic paste .............................. 1 tsp
Red chilli Powder ............................... 3/4 tsp
Turmeric Powder ................................ 1/4 tsp
Garam Masala .................................... 1/2 sp
salt .................................................... to taste
Oil ..................................................... 2 tbsp
Bay Leaf ............................................... 1
Cinnamon Stick ................................... 1 inch
Green Cardamom .................................2
Clove.....................................................1
Water..................................................... 3 cups (for rice)
Coriander Leaves.................................... handfull

Method

1. Cook mung bean in a open pan until it is 75 % cooked with little salt.
2. Heat oil in a thick bottom pan.
3. Add the whole garam masala items, bay leaf, cinnamon,cardamom,clove.
4. Add onions and saute until golden color.
5. Add ginger garlic paste and saute until the raw smell is gone.
6. Add tomatoes and saute for a while.
7. Add the dry powders, red chilli,turmeric,garam masala and saute along with tomato until tomato becomes soft and kind of chutney consistency.
8. Now add the drained rice and mix gently until every grain is coated with masala.
9. Add cooked mung beans now, also coriander leaves and gently stir.
10. Add 3 cups of water and cook in high flame until the water is absorbed and you see only the rice grains on top.
11. Now, cover the pot with a lid and cook in simmer for another 5 to 8 minutes(or until the rice is cooked well).
12. Enjoy with any raita of your choice.

Note

• Do not overcook the mung beans first.Else you will have a soggy rice later.
• You can also sprout the mung bean and use too.
• You can soak and cook the beans and refrigerate prior and make the rice later too.