SPROUTED MOONG PILAF

Sprouted Moong Pilaf is healthy, nutritious and flavorful pilaf recipe prepared using sprouted moong and spices. This dish can be served for lunch / dinner. Use any long grain rice or jasmine rice for this recipe.

Also check my recipe on  Sprouted Moong Chaat

Preparation time : 30 minutes
Serves : 4

Ingredients for Sprouted Moong Pilaf

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

Steps to prepare Sprouted Moong Pilaf

• 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.