Sprouted Moong and Methi Pulao

This recipe is from the magazine "Femina", a woman's magazine that is amazing and too good for words!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  cup  basmati long grain white rice, washed and soaked in water
• 1⁄2 cup  chopped  mixed vegetables (Carrot, French beans, greenpeas and cauliflower)
• 1⁄4 cup  shelled green peas
• 1⁄2 cup low-fat plain yogurt
•  salt
• 1  teaspoon garam masala powder
• 1  teaspoon  ginger-garlic paste
• 1  tablespoon ghee or 1  tablespoon  oil or 1  tablespoon salted butter
• 2  cinnamon sticks
• 2  green cardamoms
• 2  cloves
• 2  bay leaves, torn
• 2  onions, sliced in circles
• 1⁄2 tablespoon cumin seed
• 3  tablespoons  whole green lentils (sprouted)
• 1⁄2 cup methi leaves
• 1⁄2 cup coconut, grated (optional)
• 8  mint leaves, washed and chopped
• 2  tomatoes, washed and chopped
• 2 3⁄4 cups hot water, to cook rice
• 3  tablespoons fresh parsley, washed and chopped (to garnish)
• 2  spring onions, washed, ends trimmed, and cut in circles (to garnish)

Directions

1. Marinate the chopped vegetables including the mint leaves and fenugreek leaves(methi) in the yogurt, salt, garam masala powder and ginger-garlic paste for 15-20 minutes.
2. Heat ghee or oil in a skillet.
3. Add cumin seeds and allow to splutter.
4. Add cinnamon sticks, cloves, bay leaves and green cardamoms.
5. Fold in the sliced onions.
6. Add the marinated mixture followed by the sprouted green moong(lentils) and mix well.
7. Saute for a few minutes.
8. Add tomatoes and coconut(if using) and mix well. Fold in some water(about 1/2 cup) and allow to cook till soft.
9. Cook rice in a separate pot until soft and fluffy. Drain out the starch(excess water).
10. Keep aside.
11. Now add the cooked vegetable mixture to the cooked rice and mix lightly with a fork so as to not break the grains of rice.
12. Garnish with sliced onion rings, green onion(whites and greens) and parsley.
13. Serve hot with chilled yoghurt on the side.
14. Enjoy!