| Recipe Name:
Sprouted Moong Pulao |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Sprouted moong |
|
50 g (raw whole moong 20-25 g) |
| Carrot |
|
50 g |
| Rice |
|
100 g |
| Water |
|
double of the amount of rice by volume |
| Onion |
|
50 g |
| Cumin Seeds |
|
1/4 tsp |
| Black cardamom |
|
1 |
| Clove |
|
1 |
| Cinnamon |
|
1 small stick |
| Salt |
|
1 tsp |
| Fat |
|
2 tbsp |
| Bay leaf |
|
1 |
|
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Method: |
- Clean, wash and soak the rice in water for half an hour.
- Peel and grate the carrots.
- Drain the rice (reserving the water) and add to the onions and fry for 2 to3 minutes more.
- Add measured amount of water (use the water in which rice has been soaked) and salt. Boil.
- Add carrots and sprouted moong.
- Reduce the heat and cook covered till done i.e. when water dries up.
- Serve hot.
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