Matki Pulao


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Moath and rice that are used in everyday cooking, surprisingly make a delectable dish.

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Served 4.
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Ingredients

Method
  1. Heat the oil, add the cloves and asafoetida and saute for a few seconds.
  2. Add the green chilli, ginger, capsicum and spring onions and saute for 2 to 3 minutes.
  3. Add the turmeric powder, chilli powder, coriander powder and the matki and mix well.
  4. Add 1/4 cup of water and salt and simmer over a slow flame till the matki is cooked.
  5. Add the rice and toss well.
  6. Serve hot, garnished with the chopped tomato and coriander.

Tips
  1. To sprout matki - soak in water for 6 to 8 hours and then tie them in a damp muslin cloth. They will sprout in about 24 to 36 hours in warm water.
RECIPE SOURCE : Roz ka KhanaBuy this cookbook
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