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Sprouts Pulao
Servings - 2 - 3
INGREDIENTS
Whole mung beans - 150 grams
Water - 200 milliliters
Brown cowpeas - 150 grams
Water - 300 milliliters
Rice - 300 grams
Water - 500 milliliters
Oil - 30 milliliters
Cloves - 2 pods
Green cardamom - 2 pods
Cinnamon stick - 1
Black peppercorns - 1/4 teaspoon
Bay leaf - 1
Cumin - 1 teaspoon
Ginger garlic green chili paste - 1 tablespoon
Onions - 150 grams
Turmeric - 1/4 teaspoon
Water - 850 milliliters
Salt - 1 teaspoon
Coriander - 2 tablespoons
PREPARATION
1. In a bowl, add 150 grams whole mung beans, 200 milliliters water and soak for overnight.
2. In a another bowl, add 150 grams brown cowpeas, 300 milliliter water and soak for overnight.
3. Add the soaked whole mung beans in a wet cloth and keep it for 1 - 2 days.
4. Add the soaked soaked brown cowpeas in a wet cloth and keep it for 1 - 2 days.
5. In a bowl, add the whole mung beans sprouts, brown cowpeas sprouts and mix it well.
6. Keep aside.
7. Take a bowl, place a stainer over it.
8. Add 300 grams rice and wash it with water.
9. Transfer this into a bowl, add 500 milliliters water and soak for 15 - 20 minutes.
10. Heat 30 milliliters oil in a heavy skillet, add 2 pods cloves, 2 pods green cardamom, 1 cinnamon stick, 1/4 teaspoon black peppercorns, 1 bay leaf, 1 teaspoon cumin and stir well.
11. Add 1 tablespoon ginger garlic green chili paste and mix it well.
12. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add the prepared sprouts in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1/4 teaspoon turmeric and stir well.
16. Then, add the soaked rice and mix it well.
17. Add 850 milliliters water, 1 teaspoon salt and mix it well.
18. Cover it with lid and cook for about 15 minutes on medium heat.
19. Open the lid and add 2 tablespoons coriander and mix it well.
20. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.
21. Open the lid and remove it from heat.
22. Serve hot with curd or raita.
Achari Vegetable Pulao
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Fennel seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek - 1 teaspoon
Nigella seeds - 1 teaspoon
Cardamom - 2 pods
Cumin - 1 teaspoon
Asafoetida - 1/2 teaspoon
Onions - 100 grams
Ginger garlic paste - 1 teaspoon
Carrot - 40 grams
Green beans - 40 grams
Sweet corns - 45 grams
Boiled chickpeas - 120 grams
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1 1/2 teaspoons
Pickle - 2 tablespoons
Soaked rice - 290 grams
Water - 750 milliliters
PREPARATION
1. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon fennel seeds, 1 teaspoon mustard seeds, 1 teaspoon fenugreek, 1 teaspoon nigella seeds, 2 pods cardamom, 1 teaspoon cumin, 1/2 teaspoon asafoetida and stir well.
2. Add 100 grams onion and fry till translucent.
3. Then, add 1 teaspoon ginger garlic paste and stir well.
4. Add 40 grams carrot, 40 grams green beans, 45 grams sweet corn and mix it well.
5. Cook for 5 - 7 minutes.
6. Then, add 120 grams boiled chickpeas, 1/2 teaspoon turmeric and mix it well.
7. Add 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1 1/2 teaspoons salt, 2 tablespoons pickle and mix it well.
8. Now, add 290 grams soaked rice and mix well again.
9. Add 750 milliliters water and stir well.
10. Cover it with lid and cook for 15 - 20 minutes or till the rice is done.
11. Serve hot.

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