Lemon Rice with sprouted Moong
(from purvita’s recipe box)
Source: http://cookinginwestchester.com/2012/01/lemon-rice-with-sprouted-moong-and-cashew-nuts.html
Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people
Ingredients
- 3 cups of water
- 3/4 cup short grained rice like kalajeera or poni
- 1 teaspoon turmeric
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 6-8 curry leaves
- 1 tablespoon ginger paste
- 1 teaspoon salt
- 1/2 cup sprouted moong lentils
- 1 and 1/2 cups water
- 1/2 teaspoon red chili powder
- 1 lime
- 1/2 cup dry roasted cashew nuts
- 2 tablespoons finely cilantro
Directions
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Bring the 3 cups of water to a boil, add in the rice and the turmeric and briskly simmer for about 5 minutes. Drain the the rice throughly in a colander.
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Heat the oil on medium heat for about 1 minute and add in the mustard seeds and wait till they pop. Lower the heat and add in the onion, curry leaves and the ginger paste and saute for about 2-3 minutes.
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Add in the rice, salt, sprouted lentils and water and bring the mixture to a simmer. Cover and cook for 15 minutes, until the water is absorbed and the rice and lentils are almost done.
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Cut the lime and squeeze in the juice.
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Stir in the cashew nuts and cover and let the rice rest for 10 minutes. This helps the flavors settle in.
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Remove the cover, fluff the grains and stir in the cilantro before serving.