Recipe video · 0:36
How to Make Methi-Moong Dal Pulao + Lemon-Tomato Kachumber
This wholesome pulao combines fragrant rice with protein-rich moong dal and iron-dense fenugreek leaves. Serving it with a fresh tomato-cucumber salad is a practical way to include variety in your daily meal [2].
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What's in the video
40 min · serves 2 · Easy · Vegetarian
- Temper the Spices. Heat 1 tbsp ghee in a heavy-bottomed pot on medium heat.
- Sauté Methi Leaves. Add 2 cups chopped methi leaves to the pot.
- Cook the Pulao. Pour in 3 cups water, bring to a boil, then cover and simmer on low heat for 20 minutes until the water is fully absorbed and the grains are tender and fluffy.
- Prepare the Kachumber. While the pulao cooks, combine 1 chopped tomato, 1 chopped cucumber, and 0.5 chopped onion in a mixing bowl.
Per serving: 666 kcal, 23 g protein, 126 g carbs, 8 g fat, calculated from measured ingredient weights.
Tip: Soak the moong dal for 20 minutes before cooking to help it cook evenly with the rice.
