Millet & Moong Sprout Pulao

This Millet & Moong Sprout Pulao is so easy to make and ready in just 30 minutes. It's a satisfying vegetarian meal that just works for busy weeknights.

Ingredients

• 1 cup proso millet
• 0.5 cup whole green moong sprouts
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 1 bay leaf
• 2 green cardamom pods
• 2 cloves
• 0.5 inch cinnamon stick
• 1 medium onion
• 1 inch ginger
• 3 cloves garlic
• 1 medium tomato
• 0.5 cup chopped carrots
• 0.5 cup green peas
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 2.5 cups water
• 1.5 teaspoons salt
• 0.25 cup fresh cilantro leaves
• 4 lemon wedges

Instructions

1. Rinse 1 cup proso millet thoroughly under running water until the water runs clear. Soak the rinsed millet in 2 cups of water for at least 20 minutes.
2. Finely chop 1 medium onion. Peel and finely grate 1 inch ginger. Peel and finely grate 3 cloves garlic. Chop 1 medium tomato into small pieces. Dice 0.5 cup carrots.
3. Heat 2 tablespoons ghee in a large pot or pressure cooker over medium heat. Once the ghee is hot, add 1 teaspoon cumin seeds, 0.25 teaspoon asafoetida, 1 bay leaf, 2 green cardamom pods, 2 cloves, and 0.5 inch cinnamon stick. Sauté for 30 seconds until the spices are fragrant.
4. Add the finely chopped 1 medium onion to the pot and cook for 4-5 minutes, stirring occasionally, until the onion turns translucent.
5. Add the grated 1 inch ginger and 3 cloves garlic to the pot. Cook for another 1 minute until their raw smell disappears.
6. Stir in the chopped 1 medium tomato, diced 0.5 cup carrots, and 0.5 cup green peas. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften slightly.
7. Add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala to the pot. Mix well and cook for 1 minute.
8. Drain the soaked 1 cup proso millet and add it to the pot along with 0.5 cup whole green moong sprouts. Mix gently to combine with the spices and vegetables.
9. Pour in 2.5 cups water and add 1.5 teaspoons salt. Stir well. Bring the mixture to a boil.
10. If using a pressure cooker: Close the lid and cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). If using a regular pot: Cover with a tight-fitting lid, reduce heat to low, and simmer for 15-20 minutes, or until all the water is absorbed and the millet is cooked through. Do not lift the lid during cooking.
11. Once cooked, let the pulao rest for 5 minutes (in the pressure cooker, allow natural release). Gently fluff the pulao with a fork.
12. Transfer the Millet & Moong Sprout Pulao to a serving bowl. Garnish with 0.25 cup fresh cilantro leaves and serve with 4 lemon wedges on the side for a fresh squeeze.

View the interactive Millet & Moong Sprout Pulao recipe