Mumbai Style Tawa Pulao Recipe With Moong Sprouts
Mumbai Style Tawa Pulao Recipe with Moong Sprouts is a delicious Pulav recipe that is sold on the streets of Mumbai. It is a spicy pulav where they add Pav Bhaji Masala to give it an extra taste. Serve it with Tomato Onion Raita or any other Raita of your choice.In association with Saffola Fit Foodie
Mumbai Style Tawa Pulao Recipe with Moong Sprouts is a fun recipe that is super quick to make. It is a famous street food dish of Mumbai, where the rice is tossed in plenty of vegetables similar to the Pav Bhaji and spiced up with Pav Bhaji Masala and Chaat Masala.
If ever you go to Mumbai you must try Mumbai Style Tawa Pulao Recipe or make it like I do by packing it with nutrition from Moong Sprouts.
Here are few more drool-worthy Pulao recipes that you can make for your everyday meals:
Ingredients for Tawa Pulao
- 2 cups Brown Rice , cooked (or any rice)
- 1 inch Ginger , grated or pounded
- 2 cloves Garlic , grated or pounded
- 1 Green Bell Pepper (Capsicum) , finely chopped
- 1 Onion , finely chopped
- 2 Tomatoes , finely chopped
- 1 Potato (Aloo) , boiled and cubed
- 1/4 cup Green peas (Matar) , steamed
- 1/2 cup Green Moong Sprouts
- 1/2 teaspoon Chaat Masala Powder
- 1 teaspoon Pav bhaji masala
- Salt , to taste
- 1 teaspoon Olive Oil Ingredients for Garnish
- Coriander (Dhania) Leaves , small bunch, chopped
- Sev , or bhujia for serving
- 1/2 Lemon , wedged to serve
How to make Mumbai Style Tawa Pulao Recipe With Moong Sprouts
To begin making the Mumbai Style Tawa Pulao Recipe with Moong Sprouts, make sure you have some cooked rice ready and the remaining ingredients prepared accordingly.
Note: Brown rice takes a little while to cook, so it is important to soak the rice for about 30 minutes before you cook them in a saucepan or a pressure cooker.
Heat olive oil in a pan; add the onions, ginger, garlic and bell peppers. Stir-fry on medium heat until the onions and bell peppers are lightly softened.
Once the onions and peppers are lightly softened, add the remaining ingredients, except the rice and give it a good stir. Finally add the cooked rice and gently stir to combine the vegetables and the spices well into the rice.
Once well combined, check the salt, spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer the Tawa Pulao for about 3 to 4 minutes so the rice absorbs all the spices well.
After a few minutes, turn off the heat, stir in the coriander leaves and the Tawa pulao is ready to be served.
To serve the Tawa Pulao, spoon the Mumbai Style Tawa Pulao Recipe with Moong Sprouts into a serving bowl, sprinkle some sev or bhujia and squeeze a dash of lemon and enjoy.
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