INGREDIENTS (using a 250 ml cup)
- Cooked basmati rice – 1 cup
- Half boiled green gram sprouts – ½ cup
- Cloves – 2 pieces
- Asafoetida – ¼ teaspoon
- Chopped green chili – 1
- Grated ginger – 1 teaspoon
- Chopped capsicum – ½ cup
- Chopped spring onions – 4 to 5 stalks
- Turmeric powder – ¼ teaspoon
- Chilli powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Oil – 1 tablespoon
- Salt – to taste
- Chopped coriander – 2 tablespoon
- Chopped tomato – 1 piece
METHOD OF PREPARATION
- Heat oil in a big wok; add the cloves and asafoetida, and sauté for few seconds.
- Add the chopped green chilies, grated ginger, capsicum, and spring onions and sauté for 1 to 2 minutes till the vegetables soften.
- Now add turmeric powder, chili powder, coriander powder and the sprouts and mix well.
- Add ¼ cup of water and salt before covering it with a lid. Allow it to cook on low flame for three to four minutes until the sprouts are boiled.
- Add the rice and toss it well, taking care not to mash up the boiled rice.
- Garnish it with chopped coriander and tomatoes. You can squeeze some lemon juice and serve it hot.
- Green gram sprouts are a powerhouse of nutrition and a rich source of an array of vitamins, minerals, and antioxidants which include vitamin C, folate, fiber, and essential amino acids often lacking in milled grains, such as lysine.
- Rice is simple carbohydrate and a good source of potassium.