• 1 cup Sprouted Matki (Moath)
• 1 cup Long Grained Rice, soaked
• 1 Tomato, chopped
• 2 tbsp Coriander Leaves, finely chopped
• 1 Green Chili, finely chopped
• 4 Spring Onions, chopped
• ˝ Capsicum, chopped
• 1 tsp Chili Powder
• ˝ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Ginger, grated
• 2 Cloves (Laung)
• A pinch of Asafoetida (Hing)
• Salt to taste
• Oil (as required)
How to make Matki Pulao:
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Soak the matki seeds in water for about 6 to 8 hours. Then, take out the seeds and tie them in a thin muslin cloth. The seeds will sprout in around 24 to 28 hours.
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In the meanwhile, cook the rice and keep it aside.
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Now, take a pan and heat 2 tablespoon of oil in it. Add cloves and a pinch of hing in it and sauté for some time.
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Then, add the spring onions, green chillies, capsicum and chopped ginger. Sauté for about 2 to 3 minutes.
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Now, add chili powder, turmeric powder, coriander powder and the matki. Mix well.
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Add cooked rice and mix properly.
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Garnish the rice with fresh coriander and chopped tomatoes.
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