Fusion · Herbs · Indian · Main Course · Rice · Vegetarian

Sprouted Mung Bean Rice


I have always wanted to try preparing a rice dish using sprouted mung bean. All my life I have had sprouted mung bean in salads or curry’s. So for some change tried this today for lunch. Turned out pretty well. Quick (I mean preparing the dish if you have sprouted mung bean ready, else will take at least 24 hrs to prepare some sprouted mung on your own). I had soaked some mung beans a day before to prepare curry (Muga Gashi – a famous coconuty Konkani curry) but then changed my mind & prepared this rice.

Sprouted Mung Bean rice..

Mung beans are rich in dietary fiber, Vitamin C, Calcium, Potassium to name a few nutrients. If you want to prepare the sprouts at home then soak half a cup of mung beans in water overnight. In the morning, drain out the water & leave the moist mung beans in some sunlight for a couple of hours and then move them away from the sunlight to some dark area and let them sprout. Before you go to sleep check on them and sprinkle some water if they have gotten dry. The next morning you will see lovely sprouts ready.

Ingredients: (Serves 4) Preparation Time: 20 mins (Excludes the time taken for preparing the sprouts)
Sprouted mung beans – 200 gms
Rice – 2 cups, or the measure you use to prepare rice to serve 4, washed and kept aside
Water – 2 times the measure of rice used
Garam Masala Powder – 1 tbsp
Red Chilli powder – 1/4 tsp, add more if you want the rice to be hot
Onion – 1 large, finely chopped
Garlic – 3 cloves, finely chopped
Lemon Juice – 1 tbsp
Coriander leaves – 2-3 sprigs, chopped finely
Mint leaves – 7-8, finely chopped
Cooking oil – 2 tbsp
Salt to taste

Method:
Soak the sprouted mung bean in water and stir them around. Most of the loose green skin of the bean would come off and the skin would begin to float on the top. Remove the loose skin and throw it away. Drain the water away.

Sprouted Mung Bean..

Heat oil in a pot which is set to medium heat. Add the chopped garlic and sauté for a minute. Do not let the garlic turn brown. Next add the chopped onions and sauté till they turn translucent. Add some salt to quicken the onion sautéing process. Once the onions are translucent add the garam masala & red chilli powder. Mix well. Lower heat and let the powders blend well with the onions and fry. Keep a constant eye on the pot. Do not let the onions or the masala burn.

After about 3-4 minutes add the sprouts and mix well. Let them cook for a couple of minutes. Add the washed rice and mix well. In a couple of minutes after adding the rice add water and salt to taste. Mix well. Increase the heat back to medium again. When the water comes to a boil, close the pot, set the heat to low and cook for about 10-12 minutes or till the rice is 90% done. Turn off the heat. Keep the lid closed the rice will be cooked to 100% with the heat from the pot itself.

Garnishing:
Garnish with chopped coriander, mint & lemon juice. Mix well.

Garnishing the mung bean rice...

Serving Suggestions:
Serve hot with some raita on the side.

Sprouted Mung Bean Rice.. I served it with some water cress on the side and some plain yogurt. For raita recipe’s check – Spring onion raita, beetroot raita.

For other rice dishes check out – Special Prawn Biryani, Lemon Rice, more.

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