June 18, 2007
Sprouted Dal Pulao
It has been a busy weekend. Work and no time for anything else. It's gorgeous weather too, so it is also hard to stay indoors for the rest of the time. Even my porch plants are enjoying the sun, I can spot flowers on the chilli and zucchini plant.
In this hot weather, Coffee's (The Spice Cafe) theme of Something Lite seemed like a great idea to me. Not only is it easy on the waist, it's perfect for the weather too. I had several ideas when I first read about this month's theme and settled on sprouted moong pulao from Mythreyee's Try this Recipe. It's light and nutritious and went really well with roasted asparagus for our dinner.
I omitted the garlic and replaced it with fresh chopped ginger and also added a pinch of turmeric for that golden yellow color!
Ingredients: (for 2-3 people)
1 1/2 cup basmati rice ( soak in water for 10 -15 minutes)
1 medium onion - finely chopped
1 cup mixed vegetable - I used frozen
1 cup - sprouted Moong
1/2 tspoon Cumin seeds
1/2 tspoon Fennel seeds
½ inch - Cinnamon
2 - Cloves
1/3 tspoon fresh chopped ginger
1 - Bay leaf
pinch of turmeric
1/3 tspoon coriander powder
1/4 tspoon garam masala powder
2 Green chillies –slit
1 tablespoon Olive oil
4 cups water
Salt to taste
Bunch of Cilantro leaves - for garnishing
Heat oil in a wide bottomed pan.
Temper it with cinnamon and cloves. Immediately add cumin and fennel seeds along with green chillies. Stir for a couple of minutes. Add fresh ginger and then add the onions. Cook till they turn translucent.
Then add the mixed vegetables and then the sprouted moong. Stir for 3-4 minutes. Add the turmeric, garam masala. Cook till they all mix well together. Then add the basmati rice, the rest of the water, salt and let it cook on medium heat for 12-15 minutes or till the water disappears and the rice and the lentils are cooked well.
Garnish with cilantro leaves and serve warm with raita, chips or roasted veggies. This is going to Coffee's MBP - Going Lite.