Sprouted Matki Rice
by Tarla Dalal
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Added to 428 cookbooks
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This fantabulous recipe using matki is so tasty that you will soon want to prepare the same dish using other sprouts as well!
Crunchy veggies like onion and capsicum, a host of aromatic spices and perfectly cooked long-grained rice team up brilliantly with wholesome matki sprouts to create a sumptuous Main Course that you will love to dine on.
Toss gently after adding the rice, so as to retain the shape of the long grains, which looks very nice when dotted with colourful veggies and sprouts.
Serve the Sprouted Matki Rice with a refreshing raita, a Salads and Pickles / Aachar to make a very satiating meal.
- Heat the oil in a broad non-stick pan, add the cloves, cardamom, cinnamon and asafoetida and sauté on a medium flame for a few seconds.
- Add the green chillies ginger, capsicum and onions and sauté on a medium flame for 2 to 3 minutes.
- Add the turmeric powder, chilli powder, coriander powder and sauté on a medium flame for a few seconds.
- Add the sprouted matki, salt and ¼ cup of water, mix well and cover with a lid and cook on a medium flame for 5 to7 minutes, while stirring occasionally.
- Add the rice, toss gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
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