Moong Sprout Vegetable Rice
- 3/4 cups rice
- 1.5 cups green gram sprouts
- 4 cloves garlic
- 2 small carrots
- 1 large potato
- 1 large onion
- 10 french beans
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon skinned and split black gram
- 1 tbsp butter
- 1 clove
- 1 piece of small cinnamon
- 6 peppercorn
- 1 bay-leaf
- 7.5 cups water
- to taste salt
- 1 teaspoon turmeric powder
- 1 teaspoon Everest Garam Masala
- 1 teaspoon Everest Kitchen King Masala
How to Make Green Gram Sprout Vegetable Rice
Peel four cloves of garlic and chop it finely. Wash and peel 2 small carrots and 1 large potato. Peel one onion and wash 10 French beans. Chop them all into large pieces as shown in the image below. At the time of taking the picture I was out of stock of beans.
Wash 3/4 cup of rice, twice.
Take a 1.5 liter cooker and place it on low flame on a stove. Add 1 tbsp of butter to it. Add one teaspoon of cumin seeds, 1 teaspoon of mustard seeds and 1 teaspoon of skinned and split black gram and let them crackle. Add 1 clove, 1 piece of small cinnamon, 6 peppercorn, 1 bay-leaf. Add four cloves of chopped garlic.
Then add the chopped onions and saute for a minute.
Now add the chopped potato, carrot and beans to it. I was out of stock of beans last time I made sprout vegetable rice, so the picture below does not show beans.
Add the washed rice.
Add 1.5 cups of green gram sprouts and mix well with a spatula.
Add 7.5 cups of water.
Add 1 teaspoon turmeric powder.
Add 1 teaspoon Everest Garam Masala and 1 teaspoon Everest Kitchen King Masala.
Close the pressure cooker lid and turn the burner to high flame till four whistles. Turn the burner to slow and allow the sprout vegetable rice to cook for another 15 minutes.
Serve hot with yogurt