by Tarla Dalal
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Added to 225 cookbooks
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This combination of rice and sprouted legumes (matki) improves the protein quality of the recipe which also provides a good amount of iron, folic acid and vitamin C. We have used matki in this recipe but you can use any other sprouted legume or a combination if you like. This is another good dish for the " tiffin box " to take to work. Your family will love it too.
- Heat the oil, add the cloves and asafoetida and sauté for a few seconds.
- Add the green chilli, ginger, capsicum and spring onions and sauté for 2 to 3 minutes.
- Add the turmeric powder, chilli powder, coriander powder and the matki and mix well.
- Add ¼ cup of water and salt and simmer over a slow flame till the matki is cooked.
- Add the rice and toss well.
- Serve hot, garnished with the chopped tomato and coriander.
- To sprout matki, soak in water for 6 to 8 hours. Then tie them in a damp muslin cloth. They will sprout in about 24 to 36 hours in warm weather.
Nutrient values per serving
|96 gm||159 kcal||5.2 gm||25.3 gm||4.1 gm||107.7 mcg||28.7 mg||54.6 mg||1.9 mg||3.9 mcg||1.1 gm|
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