Sprouted Moong and Coconut Rice

Frankly speaking, this wasn't a planned recipe (well, like most of my other recipes :P ) I was not in a mood to cook an elaborate meal that day and hence settled to make some kind of variety rice. Now, I just happened to have sprouted moong sitting in my fridge which needed to be finished. And since I did not have many other vegetables to put into my rice, I chose to team sprouted moong with coconut!

Well, I was skeptical of the final product myself, but hey, it turned out to be interesting! :D

The crunchiness of the sprouts with the slight sweetness of the coconut gave an interesting flavour to the rice. And the best part... it had not much chopping! I hate cutting veggies, when I am not in a mood to cook! :P

You could add in any other vegetables in this if you like. This by itself is a healthy combo packed with proteins and nutrition.

Ingredients

Rice - 1 cup

Sprouted Moong - 1 cup [How to sprout moong?]

Onion -  1 medium, finely minced

Methi/Fenugreek Leaves - 1 tbsp

Coconut - 1/2 cup, grated

Cumin seeds - 1/2 tsp

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1/4 tsp

Pepper Powder - 1/4 tsp

Salt - to taste

Cashew - a few

Ghee - 2 tsp

Water - as needed

Method

• Pressure cook rice with 2 cups of water and keep aside.
• In a pan, heat oil and add in the cumin seeds.
• Once they splatter, add in minced onions and allow them to caramelise. 
  Now add in the sprouted moong and methi leaves. Stir well and allow them to cook for about 3-4 minutes.
• Add in the spices - turmeric powder, red chilli powder, pepper powder and salt. Mix well.
• Now, add the cooked rice and mix well to ensure the rice is covered well in the prepared mixture.
• Add the grated coconut and a little bit of ghee. Stir once more.
• Garnish with roasted cashew nuts.

• This deliciously healthy rice goes great with a simple salad or serve it with a side of your choice! :)

Sending it off to Sheelu's and Pallavi's Mission Sprouts event