Sprouts Pulav

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Cooks in: 30 Minutes Serves: 2 People

Sprouts are nothing but germinated seeds. Despite being low in calories, they are a rich source of nutrition and helps to control blood Sugar levels, improves digestion as they are rich in dietary fibre. They can be eaten raw as salad or can be used in various dishes. In this recipe I have used a mix of fenugreek and green moong sprouts but only one type of sprouts can also be used. When combined with the nutritious millets, the health benefits manifolds. Enjoy this simple easy recipe.

Ingredients:

Ingredients for Spice Powder
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Kopra/Dried Coconut
  • 1 Tsp Chana Dal
  • 1/2 Tsp Jeera
  • 1/2 Tsp White Sesame Seeds
  • 3 Red Chillies
  • 1 Beydegi Chilli (Optional)
  • 1 Tsp Oil
  • 1 Tsp Oil
  • 1 Tsp Oil
  • 1/4 Tsp Turmeric Powder
  • 1 Bay leaf, 2 Cloves, 1'' Cinnamon Stick, 2 Cardamom

Directions:

  1. Wash and Soak Millet for an hour. Drain. Heat a pan and dry roast sesame seeds till they crackle. Remove. Add oil and roast all other ingredients given under the heading ''ingredients for seasoning'' except Kopra. Mix everything and make a coarse spice powder.
  2. In a 2 Ltr Cooker, add oil/ghee. Add bay leaf, cloves, cinnamon and cardamom and roast till nice aroma is released. Add onions and sauté till they slightly become brown. Add tomato and sauté till they become soft.
  3. Add a cup of water, drained millet, sprouts, salt, turmeric powder and the prepared spice powder. Mix well. Cook for 3 whistles. Turn off heat. Let pressure settle down.
  4. Fluff up after 20 minutes. Serve with papad and curd. A wholesome protein rich dish is ready.

Note:

  • Other millet like Foxtail, Proso, Little, Kodo can be used for this recipe.
  • Increase/decrease chillies according to your spice level.
  • The spice powder can be made in bulk and stored in fridge.

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