Wednesday, February 25, 2015

Protein Pulav


Protein Pulav

As South Indians, we are primarily rice eaters and have a weakness for it specially when on a diet. As all the famous diets tell you to avoid white rice completely for obvious reasons, we are left with not much choice. We have tried avoiding rice completely but in vain. So we decided to try brown rice and thankfully have not been disappointed. Both, me and my husband the veg pulav made in brown rice. I usually flavor the rice so much that it doesn't feel any different. Yesterday I tried to make the traditional soya pulav with this twist.



You need:
1 cups of brown rice cooked regularly
1 cup soya nuggets
1 cup boiled sprouted moong with haldi and salt
Half cup chopped spinach
Paste of 1 large onion, 2 medium size tomatoes, half inch ginger, 5 cloves of garlic and 3 green chillies
Seasonings like chilly powder, turmeric powder, garam masala, dhania - jeera powder, mustard seeds, cumin seeds, salt and cilantro

Method:
Soya nugets - Soak them in boiling water which has little salt and haldi for 10 minutes. Squeeze the nuggets so that the water drains out completely. Keep it aside.

In a pan, take 1 tbsp oil, add the mustard and cumin seeds for tempering. Now add the onion paste and saute for few minutes till the oil leaves the sides. Now add the moong and spinach. Since the moong is already cooked and spinach cooks quickly, just saute it for a minute or two. Now add the remaining masalas and the soya nuggets. Check salt, add if required. Now add the brown rice and mix well. Sprinkle chopped cilantro for garnish. Serve with dahi. I served it with some leftover aloo bhajjias as well. :)