Carrot - Sprout Rice

Sprouted green gram (aka mung beans, Mudga, or Pachai Payaru) is an excellent source of fiber and is fat-free. It has many health benefits and is rich in antioxidants, omega-3 and omega-6 fatty acids, magnesium, folic acid, and vitamin B6 and hence considered a superfood. Carrot- Sprout rice is a simple, perfect, and quick lunchbox recipe that can be prepared in under 20 mins.   

Planning & Pre-Preparation: 5 mins

Soaking time: 20 mins

Cooking time: 10 mins

Yields: 2 portions

Ingredients:

• Basmati Rice - 1 Cup 

• Butter - 2 TBSP.

• Bay leaf/Tej patta – 1 

• Cloves/Lavang - 2 

• Cardamom/Elachi - 1-2 

• Marathi Moggu / Kapok seeds – 1 

• Pepper - 1/2 tsp 

• Cumin seeds/ Jeera - 1 Tsp 

• Ginger Garlic Paste- 1/2 Tsp

• Onion - 2 (Medium)

• Tomato (Puree) - 1/2 Cup

• Turmeric Powder - 1 Tsp 

• Chilli Powder- 1 Tsp

• Garam Masala - 1 Tsp

• Carrot- 1/2 Cup 

• Sprouted green gram - 1 Cup

• Curd/Yogurt – ¼ Cup

• Salt - Per taste 

• Water - 1.5 Cups 

Directions:

• Soak basmati rice in water for about 20 mins. After 20 mins, drain off the water and keep it aside.

• To a pressure cooker, add butter and start adding whole spices such as Bay leaf/Tej patta, Cloves/Lavang, Cardamom/Elachi, Marathi Moggu / Kapok seeds, Pepper, and Cumin seeds/ Jeera. Saute for a few seconds.  

• Now add Ginger Garlic Paste and fry until the raw smell is gone.

• Then add onions and fry until translucent.

• Once fried, add Tomato (Puree) and mix well.  

• Now add spice powders such as Turmeric Powder, Chilli Powder, Garam Masala, and mix it well.

• Then add Carrot, and Sprouted green gram. Mix it well. 

• Now add Curd/Yogurt, mix well, and keep cooking on a low flame for about a minute.

• When mixed, add the soaked and drained rice and spread it evenly.

• Now add salt and water. Cover & cook on high flame for 3 whistles and turn off the flame.

• Once the pressure settles down, open and gently mix the rice. Carrot-Sprout rice is ready. Serve along with raita.

Pictorial Directions - Step-by-step Instructions:

Step 1: Soak basmati rice in water for about 20 mins. After 20 mins, drain off the water and keep it aside.

 

Step 2: To a pressure cooker, add butter and start adding whole spices such as Bay leaf/Tej patta, Cloves/Lavang, Cardamom/Elachi, Marathi Moggu / Kapok seeds, Pepper, and Cumin seeds/ Jeera. Saute for a few seconds. 

Step 3: Now add Ginger Garlic Paste and fry until the raw smell is gone.

Step 4: Then add onions and fry until translucent. Once fried, add Tomato (Puree) and mix well.  

Step 5: Now add spice powders such as Turmeric Powder, Chilli Powder, Garam Masala, and mix it well.

Step 6: Then add Carrot, and Sprouted green gram. Mix it well.

Step 7: Now add Curd/Yogurt, mix well, and keep cooking on a low flame for about a minute.

Step 8: When mixed, add the soaked and drained rice and spread it evenly. Now add salt and water.

Step 9: Cover & cook on high flame for 3 whistles and turn off the flame. Once the pressure settles down, open and gently mix the rice. Carrot-Sprout rice is ready.

Points to be Noted:

• You can also add 1 Tbsp butter and 1 Tbsp Oil instead of 2 Tbsp. of butter. Butter enhances the taste and flavor.

• Different rice brands may require different levels of water. Kindly read packet instructions for water quantity. I have used India Gate Basmati Rice – Super variety. 

• After turning off the flame allow the pressure to naturally settle down and use a spatula for gently mixing up the rice. Over mixing results in mushing the rice texture.