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Mung Methi Pulao

Published: | LAST UPDATED ON: Oct 27, 2024 by Lubna Karim

Mung Methi Pulao is a simple, vegan, gluten free and delicious ‘one pot meal’ made with fresh fenugreek leaves and green whole mung beans. This perfect lunch box recipe is celebration of rich in flavors and textures. Mung Methi Pulao not only satisfies your taste buds with its comforting flavors but also provides a nutritious meal packed with protein, fiber, and vitamin.

Mung-Methi Pulao

More Main Course Recipes To Try – Guntur Khichdi, Barnyard Millet Khichdi, Soya Dum Biryani, Qubooli, Pudina Pulao with Anardana Raita, Mixed Beans Veg Pulao, Spicy Sesame Rice, Coriander Rice.

About This Recipe

A few days ago, Valar and I decided to stop at Adyar Ananda Bhavan for a quick bite during our shopping trip. We found ourselves drawn to their mini meals on the menu, a perfect choice for lunchtime hunger. The meal turned out to be surprisingly filling and satisfying, offering a variety that indulged our taste buds. It included roti, mixed vegetables in coconut milk, bisibelebath (BBB), potato fry, mung methi pulao, colorful fryums, tempered vegetable curd rice, and pineapple-flavored kesari. Doesn’t it sound delicious?

It was my first encounter with the delightful mung methi pulao, and its pleasant taste left a lasting impression. Later, Valar and I reminisced about recent events and thought of making our own version of special veg thali.

Valar graciously joined me for lunch as my guest, and to complement the pulao, she brought along delectable and yum masala vadas. It turned out to be a delightful afternoon with perfect weather and a scrumptious lunch. Thank you, Valar, for the delicious vadas that paired so well with the pulao!

Mung Methi Pulao Ingredients

  • Whole Mung Beans (Green Gram): These are small green beans that are packed with protein and nutrients.
  • Fresh Fenugreek Leaves (Methi): Known for their distinct flavor and health benefits, they add a unique taste to the dish.
  • Basmati Rice: Long-grain aromatic rice that complements the flavors of the beans and fenugreek leaves. Instead of basmati, you can You can even use sona masoori rice.
  • Spices: We just use whole cumin seeds, cardamom, cinnamon and cloves in this recipe.
  • Vegetables (optional): Carrots, peas, and potatoes can be added for additional flavor and nutrition.
  • Oil: Generally, a neutral oil like vegetable or sunflower oil is used.
  • Salt: To taste
Mung-Methi Pulao

Best Mung Methi Pulao

Mung Methi Pulao is a wholesome and aromatic one-pot dish. This combines the nutty flavor of whole mung beans (green gram) with the distinctive taste of fresh fenugreek leaves (methi).

The combination of tender mung beans, fragrant basmati rice, and the slightly bitter notes of fenugreek leaves creates a delightful flavor. Seasoned with traditional Indian spices like cumin, cardamom, cinnamon and cloves, this pulao is perfect balance between aroma and taste. Mung Methi Pulao offers a comforting meal that is not only vegan and gluten-free but also packed with nutritional benefits.

Perfectly balanced in taste and texture, this dish rightly fits under satisfying meals using wholesome ingredients. Enjoy this pulao as a main course accompanied by raita or as a standalone dish. Mung Methi Pulao promises a delightful experience that showcases the richness of Indian flavors in a simple yet enticing preparation.

Complete Meal Course

Here is a complete picture of the recipes which we two (me and Valar) relished one fine afternoon. It was quite an indulging meal. You can see healthy salad, mung-methi pulao, masala vada from Valar, jeera-aloo and fruit custard in the pictures.

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Yield: 200g

Mung Methi Pulao Recipe

Mung Methi Pulao

Mung Methi Pulao is a simple, vegan, gluten free and delicious 'one pot meal' made with fresh fenugreek leaves and green whole mung beans.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups Rice, cooked and cooled
  • 1 cup fresh Methi | Fenugreek Leaves *
  • ½ cup green Mung | Moong dal, washed and soaked for 1 hour
  • 1 Onion, peeled and sliced
  • 2 Cardamoms, 1 2’inch Cinnamon stick and 2 Cloves
  • ½ tbsp. Jeera | Cumin
  • 2 Green chilies, cut length-wise and deseeded
  • 1 tbsp. Red chili powder
  • ¼ tbsp. Turmeric powder
  • few Cashews
  • Salt
  • Oil

Instructions

How To Make Mung Methi Pulao

  • Heat oil in a pan and add in cardamoms, cinnamon, cloves and jeera. When these spices start to leave aroma, add sliced onions and cashews, fry till light brown.

  • Now add green chilies, mung dal and methi leaves, fry till mung dal is cooked and methi is soft.

  • To this add red chili powder, turmeric powder and salt (adjust salt if you are using salt in cooking the rice). Fry for 2-3 minutes.

  • Lastly add cooked rice and gently stir till all the ingredients are mixed together.

  • Cook for another 3-4 minutes by covering with a lid.

  • Serve hot with papad or jeera aloo.

  • Add love to make this Mung Methi Pulao taste 'Yummy'.

Notes

Tips To Make Perfect Mung Methi Pulao

  • De-stalk methi leaves and wash thoroughly.
  • Cook rice in such a way that each grain should be separate.
  • Spread cooked rice on a plate and leave it to cool under fan.
  • Soaking mung dal before cooking helps soften the dal, making it easier to cook and digest.

Serving Suggestions

Mung Methi Pulao is a flavorful dish that pairs well with a variety of accompaniments, enhancing its taste and making it a complete meal. Here are some serving suggestions:

  1. Raita: Serve with a cool and refreshing yogurt-based raita. Cucumber raita or mint raita complement the flavors of the pulao well.
  2. Pickle: A side of spicy mango pickle or lime pickle adds a tangy contrast to the pulao.
  3. Papad: Crispy papads (poppadums) are a popular side dish that adds texture and crunch.
  4. Salad: A fresh green salad with cucumber, tomatoes, and onions tossed in a light dressing provides a refreshing contrast.
  5. Fried Vegetables: Crispy fried vegetables such as potato fries or okra (bhindi) fries make for a crunchy accompaniment.
  6. Roasted Paprika Cauliflower: A healthy side dish that balances the dish.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 374Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 357mgCarbohydrates: 66gFiber: 18gSugar: 4gProtein: 18g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Did you like this recipe?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. Tag @lubnakarim06 on Instagram or use hashtag #yummyfoodlubna to tag

© Lubna Karim
Cuisine: Indian / Category: Main Course

Comments

  8. Aps says

    When r u giving me such a wonderful treat tell me now…… 😛 Lovely spread…sometimes i wonder how much patience u have to click b4 u eat….sometimes i m out of my mind nd i feel il click them next time :P………………nd if mini meals r so filling just imangine about jumbo meal probably 5 cud have thier food at once 😛

    Reply

  10. Suparna says

    lovely spread 🙂 looks like a healthy great lunch 🙂 cant take my eyes off the custard ;)great to know you guys are having fun!
    Enjoy!
    TC

    Reply

  13. Sum says

    Hey…. nice combination of methi and mung….. again, culdnt see the pics… will have to check it from home 🙂 (Flickr is blocked at office)….

    Reply

  18. Kitchen Flavours says

    Thank you Prathibha, Rekha, Valarmathi, Srivalli, Arundati, Dolon, Jaishree, Pari, Suparna, Raks, Happy Cook, Sum, Mykitchen, Rekha, Priya and Palidor.

    Aparna – Anytime for u dear….most of the times i will b same with me too…thank u for the appreciation.

    Reply

  48. Kitchen Flavours says

    Thank you Nandini, Lata, Priya, Shaista, Sarah, Sabah, Jeyshrisuresh, Sailaja, Padma, A2Z, 5 Star Foodie, Rosa, Jyothi, Simran, Lissie, Varsha, Jyothi V, Mythreyi, Cham, Mini Baker, A&N, Somoo, Uma, Curry Leaf, Sowmya, Chitra, Sanghi and Sush.

    Reply

  50. Gita says

    Its really good to have friends who share the same interest nearby 🙂 Thats a lovely spread LUbna…everything looks so delicious…I have to try the pulao..this is new to me 🙂

    Reply

  51. Rajee says

    Thanks for visitng my blog 🙂 My grandma used to add this methi powder in pickle. So I carried over this idea to my chutney !! You have a great blog here.

    Reply

  57. Yasmeen says

    Yum! yum! this is an awesome complete meal,thanks for sharing with me.So glad you have a wonderful time with the special buddy:)

    Reply

  60. Katy ~ says

    This looks like a feast! Everything is so good I would not know where to start.

    Excellent photos!

    Everything is so well done!

    Reply

  62. Varunavi says

    Yummy pulao lubna,even i love food at anand bhavan,i remember my mom used to take us there when we were young.U make a note that when i visit u we both are going to eat at anand bhavan.
    Not able to view other snaps,will come back to see

    Reply

  65. Rush says

    i loved the rice prep..wish i had methi home today.
    hey the masala vadas which accompany them, great…
    u are definitely one of the best food bolggers in the blogdom!!
    have u ever thought of publishing ur content?

    Reply

  67. n33ma says

    oh my god,the photo is so so so so so good.Everything looks just fantastic.
    Plz pick up the scrumptious award from my blog.(I must say the timimg is just right)

    Reply

  71. PJ says

    Hi lubna..Ur spread is making me droooollllll..I love that menthi moong pulao..looks fabulous and ofc ourse healthy!

    Reply

  72. Kanchan says

    Hey,
    Had visited your blog earlier i guess through but really don't recollect if had dropped a comment, so stopped by again just to say beautiful blog and superb snaps !
    Will surely visit often now 🙂

    Reply

  73. jayasri says

    wow, the meal looks really good, I had a friend of my husband, who is a pakistani, he often visits my house, and enjoys my cooking (vegetarian !), I wanted to make something special for ramazan for him, so I made those dates filling from your blog he loved it for breaking his fast, thanks for the recipe, to tell you the truth my husband enjoyed it the most. I had to stop him from finishing of every thing! I am so amazed about your photograpy, enlighten me about it please.

    Reply

  77. My Little Space says

    Hi there, thank you very much for stopping by my site earlier and nice to meet you. Wow…you got such a huge blog and tonnes of recipes here. I'm totally attracted to the rice set meal once I dropped in…they are so gorgeous!

    Reply

  83. jayasri says

    hi Lubna I am so sorry I always get confused with yours and yasmeen's blog, I think that from her blog, I visit both of your blogs quite often, as I see some very tempting pictures of vegetarian dishes even today I was telling that both of you post lot of interesting veg dishes, sorry really sorry for messing it with the recipes ! I do love your blog, and I have bookmarked the mung-methi pulao never tried it all. sorry again.

    Reply

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