Spicy Tangy... Sprouted Moong And Tomato Flavoured Pulav .........
Tomato flavoured Pulav with sprouted moong is similar to Tomato Baath, the only difference is adding of sprouted moong which builds up the protein level in the dish, so is regarded as very healthy and tasty dish. The dish can be served with any accompaniment. You can serve it with plain or vegetable salad, Raita or any spicy dish too. Here I served the dish with kooka songa / chinese potato spicy curry.
Soak for 30 minutes 2 cups of Jeera Rice / Basmati Rice in plenty of water. Wash well again, drain in a colander and keep this ready aside.
Wash, wipe, chop and grind to a fine paste 2-3 medium sized tomatoes and keep it ready.
Rinse and drain one cup of sprouted moong and keep it aside.
Peel and chop into cubes 2 medium sized onions. Also peel and chop 10-12 garlic cloves. Keep this ready aside. Bring to Boil 4 cups of water. Keep this simmering and ready.
Heat ½ - ¾ cup of ghee or oil in a thick bottomed kadai. When hot add in ½ cup of cashews and fry till light brown, then add in ½ tsp jeera, ¼ tsp pepper corns, 2-3 green cardamoms split, 2-3 Black cardamoms split, 3-4 pieces of 2 inch size cinnamon, 2 bay leaf, little bit of jaivitri, 4-5 cloves, 1-2 Star anise, 10-12 curry leaves and fry well.
Now add in the chopped garlic and fry till slightly colour changes. Follow with chopped cubed onions and fry till translucent. Add ½ tsp of haldi powder, 1 tsp of red chilly powder and mix well. Now add in the sprouted moong and mix well.
Cover and cook on slow for 5-7 minutes. Sprinkle some water if necessary. Add in the tomato puree, salt to taste and mix well. Add the drained rice and the boiling water. Mix all well and bring to a boil. Once it comes to a full boil, lower the heat to minimum, cover with a tight lid and let cook till done.
When the rice is almost done add in the fried cashews and mix well. Cover and cook till done. Serve hot with curds, pickle or any spicy side dish of your choice.