Moong Sprouts Pulao

Moong Sprouts Pulao

Main ingredients: sprouts and rice

Preparation Time: 10 minutes

Cooking Time: 20  minutes

Serves: 2-3

cuisine: Fusion

course: Rice

difficulty level: Medium

 ingredients:

• 1 cup soaked and drained rice
• 1 cup sprouted beans
• 2 cloves (laung / lavang)
• 1/4 teaspoon asafoetida (hing)
• 1 inch cinnamon
• ½ teaspoon cumin seeds
• 1/2 teaspoon mustered seeds(optional)
• 1-2 green chilli, chopped
• 1 teaspoon grated ginger (adrak)
• ½ cup onion, chopped
• 1/2cup chopped carrot (gajar)
• ½ cup peas
• 1/2 cup baby corn
• 1/4 teaspoon turmeric powder (haldi)
• 1 teaspoon chilli powder
• 1 teaspoon coriander (dhania) powder
• 1 tablespoon clarified butter (ghee)
• 2 tablespoon chopped cilantro (dhania)

Method:

1. Heat the ghee in a pan and add cumin seeds, mustered  seeds, green chilli and cinnamon add the cloves and asafoetida and sauté for a few seconds.
2. Add ginger garlic paste sauté till it turns golden brown.
3. Add onion sauté till onions are golden brown.      
4. Add the sprouts, turmeric powder, chilli powder, coriander powder and mix well.
5. Add 1/2 cup of water and salt and simmer over a slow flame and stir to mix and cook for 4-5 minutes till the bean sprouts cooked.
6. Add the carrot, baby corn and peas and sauté and mix well.
7. Add rice Mix well lightly.
8. Add 2 cups of water, stir to mix well. Bring it to a boil.
9. add crushed pepper, adjust salt and mix well, cover and cooks for 1-2 whistle, reduce the flame. Reduce heat and simmer for 8-10 minutes.
10.  Serve hot. Garnish with the chopped cilantro.