| Recipe Name: Sprouted Moong Pulao |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Sprouted moong |
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50 g (raw whole moong 20-25 g) |
| Carrot |
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50 g |
| Rice |
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100 g |
| Water |
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double of the amount of rice by volume |
| Onion |
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50 g |
| Cumin Seeds |
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1/4 tsp |
| Black cardamom |
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1 |
| Clove |
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1 |
| Cinnamon |
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1 small stick |
| Salt |
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1 tsp |
| Fat |
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2 tbsp |
| Bay leaf |
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1 |
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Method: |
- Clean, wash and soak the rice in water for half an hour.
- Peel and grate the carrots.
- Drain the rice (reserving the water) and add to the onions and fry for 2 to3 minutes more.
- Add measured amount of water (use the water in which rice has been soaked) and salt. Boil.
- Add carrots and sprouted moong.
- Reduce the heat and cook covered till done i.e. when water dries up.
- Serve hot.
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Tags:
Sprouted Moong Pulao, water , rice , add , moong , carrots , amount , fry , minutes , measured , to3 , reserving , peel , grate , drain , use , onions , salt , dries , covered , serve |
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