Also check my recipe on Sprouted Moong Chaat
Preparation time : 30 minutes Serves : 4 Jasmine/Basmathi Rice - 2 cups Sprouted moong - 2 ½ cups Vegetable Oil - 2 tbsp Cinnamon stick - 1 inch Cloves - 2 Cardamom seeds - 4 Cumin seeds - 1 tsp Broken Cashews - 4 to 5 Onion finely chopped - 1 ½ Ginger grated - 1 inch Garlic cloves finely chopped - 3 Green chilis chopped - 2 Turmeric powder - ¼ tsp Tomato - 1 Red Chili powder - 1 tsp Coriander powder - ½ tsp Garam masala powder - ½ tsp Tomato Ketchup - 1 tbsp Salt to taste Coriander leaves - for garnishing Water - ½ cup
Cook rice in water that is seasoned with salt until 90% done. Drain and let it cool while you prepare the following. Heat oil into a wide non-stick pan. Add cinnamon stick, cloves, cardamom seeds, cumin seeds, broken cashews and saute for 2-3 minutes or until fragrant. Add onion, finely grated ginger and garlic, green chilis, turmeric, ½ teaspoon salt and saute until onion turn golden brown on medium flame (approx 8 minutes). Add chopped tomatoes, red chili powder, coriander powder, garam masala powder and cook until tomatoes are well cooked and oil separates (about 5 minutes). Add sprouted moong, add about ½ cup water and cook for about 4-5 minutes. Add salt to taste, tomato ketchup, cooked rice and combine gently. Cover and cook on medium-low flame for 5 minutes. Sprouted Moong Pilaf is now ready. Garnish with chopped coriander leaves and serve with a side of raita or plain yogurt or even with ketchup.
How to Sprout Moong
Wash and soak moong dal overnight in water. next morning drain completely. Cover and keep it in warm place for another day. Depending on weather it might take a day or two.
