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[Rhea Thomas]

Varagu and Matki Pulao
Time: 15-30 mins |

Ingredients:
½ cup - varagu (kodri)
½ cup - matki (moath beans) sprouts
½ tsp - cumin (jeera) powder
¼ tsp - asafoetida (hing)
¼ cup - onions, chopped
½ cup - carrots, chopped
½ cup - french beans, chopped
¼ tsp - turmeric powder (haldi)
½ tsp - chilli powder
1 tsp - coriander (dhania) powder
2 - cloves (laung)
1 - bay leaf
1 tsp - oil
salt to taste

Method:

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When they crackle, add the asafoetida, cloves and bay leaf and stir for a few seconds.
3. Add the onions, carrots, french beans and salt and saute them for 4 to 5 minutes.
4. Add the varagu and matki sprouts along with the turmeric powder, chilli powder and coriander powder and mix well.
5. Add approx 2½ cups of water, cover and cook over a medium flame till the varagu and matki are cooked.
6. Serve hot with low fat curds or jamun raita.

Cooking Time: 25 mins
Preparation Time: 10 mins
Serves: 2

Note:

* It is an Health Recipe for Diabetics.
* This sumptuous and simple dish is enlivened with the addition of vegetables and sprouts.
* Sprouting not only enhances the nutritive value of foods but also makes them easier to digest.
* It is really easy to make sprouts at home - simply soak the matki in water for 6 to 8 hours and then wrap them in a damp muslin cloth for 2 to 3 days taking care to keep the muslin damp at all times.
* Varagu is available at most traditional banias, not at our larger grocery stores.
* Ask your neighbourhood bania to get you some as it's a good substitute for rice.
* Serve with Low Fat Curds or Kala Jamun Raita.