Sprouts Pulav

Ingredients:

• 1/2 Cup Barnyard Millet
• 1/2 Cup Barnyard Millet
• 1/2 Cup Barnyard Millet
• 1/4 Cup Green Moong Sprouts
• 1/4 Cup Fenugreek/Methi Sprouts
• 1/2 Cup Sliced Onion
• 1 Medium sized Tomato Chopped
• 3/4 Tsp Salt
• 3/4 Tsp Salt
• 3/4 Tsp Salt
• 2 Tbsp Ghee/Butter/Oil
• 2 Tbsp Ghee/Butter/Oil
• 2 Tbsp Ghee/Butter/Oil

• 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.