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Moong Pulao Recipe

Moong Pulao Recipe

Moong Pulao is a light, nutritious, and comforting one-pot rice dish made with whole green gram (sabut moong), fragrant basmati rice, and aromatic spices. It’s a wholesome meal that’s high in protein and fiber, easy to prepare, and perfect for a quick lunch or dinner. It can be served plain or with a side of raita or pickle.
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Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Dinner, lunch, Main Course, One-Pot Meal
Cuisine: Healthy, Indian, North Indian, vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup basmati rice soaked for 30 minutes, drained
  • 1/2 cup whole green gram (sabut moong) soaked for 30 minutes, drained
  • 1 tbsp ghee or oil
  • 1 bay leaf (tej patta)
  • 1 cinnamon stick (1-inch)
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 small onion thinly sliced
  • 1 tsp ginger-garlic paste
  • 1 green chili slit
  • 1/4 cup green peas fresh or frozen
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1.5 cups water
  • salt to taste
For Garnish
  • 2 tbsp fresh coriander leaves chopped
  • 1 tbsp fresh mint leaves chopped (optional)

Equipment

  • Pressure cooker or heavy-bottomed pot
  • Mixing bowls

Method
 

  1. Soak the basmati rice and whole moong separately in water for 30 minutes. After soaking, drain both and set aside.
  2. Heat ghee or oil in a pressure cooker or a heavy-bottomed pot. Add the whole spices - bay leaf, cinnamon stick, cardamom, and cloves. Sauté for 30 seconds until fragrant.
  3. Add the sliced onions and sauté on medium heat until they turn golden brown and crisp. Add the ginger-garlic paste and slit green chili. Sauté for another minute until the raw smell disappears.
  4. Add the drained moong and green peas. Stir and cook for 2 minutes. Add turmeric powder, coriander powder, cumin powder, and salt. Mix well.
  5. Add the drained basmati rice. Gently stir to coat the rice with the spices and onions, taking care not to break the rice grains.
  6. Pour in 1.5 cups of water. Add garam masala. Stir once and bring to a boil.
  7. If using a pressure cooker: Close the lid and cook on medium heat for 2 whistles. Let the pressure release naturally for 5 minutes, then open.
    If using a pot: Cover with a tight-fitting lid, reduce heat to low, and cook for 15-18 minutes, or until the rice and moong are cooked and water is absorbed. Do not stir while cooking.
  8. Once done, let the pulao rest for 5 minutes. Then, fluff it gently with a fork. Garnish with fresh coriander and mint leaves.
  9. Serve hot with plain yogurt (raita), papad, or pickle.

Notes

Soaking: Soaking the rice and moong helps them cook evenly and faster. Do not skip this step for the best texture.
Water Ratio: A 1:2 ratio of rice+moong to water generally works well, but adjust based on the quality of rice and your preferred texture.
Variations: You can add vegetables like carrots, beans, or cauliflower. For a richer flavor, sauté tomatoes after the onions or use vegetable stock instead of water.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a sprinkle of water to prevent dryness.
Texture Tip: For a restaurant-style texture, use a pot instead of a pressure cooker and cook on low heat (dum style) for fluffy, separate grains.