Sprouts Rice

Ingredients:

Moong sprouts 1½ cups

Basmati rice cooked 2 cups

Green chillies minced 2-3

Red chilli powder 1 teaspoon

Oil 2 tablespoons

Asafoetida a pinch

Ginger grated 1 tbsp

Spring onions chopped 4-6

Turmeric powder ¼ teaspoon

Coriander powder 1 teaspoon

Salt to taste

Tomato halved, seeded and diced 1

Fresh coriander leaves chopped 2 tablespoons

Method:

Heat oil in a non-stick pan, add asafoetida. Then add green chillies, ginger and spring onions. Sauté for 1-2 minutes. Add turmeric powder, red chilli powder, coriander powder and mixed sprouts and sauté for one minute. Add a few tablespoons of water so that the masala does not get scorched and the sprouts are cooked (even if half cooked or raw also tastes good). Let the mixture become dry. Add rice, salt and toss well. Serve hot garnished with tomato and coriander leaves.