Monday, December 17, 2012

Whole Green Mung Rice

I had sprouted green mung hoping to make a raw salad but with the cold weather, I changed my mind. Although I'm not a big fan of rice, pipping hot food feels good with the cold weather. I had a few sprigs of curry leaves that were wilting away in the refrigerator and had to use them before they dried up and hence this recipe was created.


1 cup uncooked white rice ( I use sona masoori)
1 cup sprouted whole green mung
1 3/4 cup water
3 sprig curry leaves
3 green chillies
1 medium onion, chopped
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
handful chopped coriander leaves
1 tsp lemon juice
salt to taste
1/2 grated carrot (optional)

How it's made:

Wash and soak rice for 20 minutes. Grind curry leaves, green chillies & ginger to a fine paste with a tsp or two of water. Set aside.
In a heavy bottom pan (I used pressure cooker pan), heat oil. Add onions & fry until translucent. Add ground masala & fry for about 5 minutes. Add rice, water, mung, salt, coriander powder, cumin powder, garam masala, lemon juice, coriander leaves & grated carrot. Boil. Adjust salt & pressure cook for 3 whistles or 10 minutes on medium high flame.

Serves: 2-3

Note: Basmati rice can be substiuted for sona masoori.
          Rice cooker can be used instead of pressure cooker. 

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