This Vegetable Pullao is a comforting, aromatic one-pot meal that brings the warmth of Indian home cooking to your table. The star ingredient is whole mung beans, which are soaked and sprouted to add a delightful nutty crunch and extra nutrition. Combined with long-grain rice, crisp string beans, and earthy mushrooms, this dish is packed with texture. The flavors are built on a base of sizzling mustard seeds, caramelized onions, and fresh ginger and garlic, all tied together with warm garam masala and coriander. It&# 226;ÂÂs a vibrant, vegan-friendly side dish or light main course that is perfect for weeknight dinners or vegetarian potlucks. Simple to prepare yet deeply satisfying, this recipe highlights how humble ingredients can create a sophisticated, flavorful experience.
Vegetable Pullao
Description
This Vegetable Pullao is a comforting, aromatic one-pot meal that brings the warmth of Indian home cooking to your table. The star ingredient is whole mung beans, which are soaked and sprouted to add a delightful nutty crunch and extra nutrition. Combined with long-grain rice, crisp string beans, and earthy mushrooms, this dish is packed with texture. The flavors are built on a base of sizzling mustard seeds, caramelized onions, and fresh ginger and garlic, all tied together with warm garam masala and coriander. It’s a vibrant, vegan-friendly side dish or light main course that is perfect for weeknight dinners or vegetarian potlucks. Simple to prepare yet deeply satisfying, this recipe highlights how humble ingredients can create a sophisticated, flavorful experience.Ingredients
Directions
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Rinse the mung beans thoroughly and place them in a bowl with 3 cups of water. Cover lightly and let soak for 12 hours.
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Drain the soaked beans and wrap them in a very damp dish towel. Place the wrapped bundle in a bowl and set in a dark place (such as an unused oven) for 24 hours to sprout.
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Wash the rice well and soak in 4 cups of water for 30 minutes. Drain well.
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Preheat the oven to 325ðF (165ðC).
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Heat the vegetable oil in a wide, heavy, 4- to 5-quart ovenproof pot over medium-high heat.
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Add the mustard seeds. As soon as they begin to pop (after a few seconds), add the chopped onion.
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Stir and fry the onion for about 5 minutes, or until it turns brown at the edges.
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Add the minced garlic and ginger. Fry, stirring constantly, for about 1 minute.
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Reduce heat to medium-low. Add the sprouted mung beans, drained rice, string beans, garam masala, ground coriander, and salt.
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Stir and sauté for about 10 minutes, or until the rice turns translucent and the vegetables are well coated with oil.
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Add 4 cups of hot water and the minced parsley.
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Turn the heat to medium-high and cook, stirring, for about 5 minutes, or until most of the water is absorbed and about an inch of water remains at the bottom.
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Cover the pot tightly with aluminum foil, crimping and sealing the edges, and then place the lid on top.
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Place the pot in the preheated oven and bake for 30 minutes.
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Remove from the oven, uncover, and fluff the pullao with a fork before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 18.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.6g7%
- Sugars 2.0g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Planning Ahead:
Variations:
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