Sprouts and Methi Rice
by Tarla Dalal
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Added to 22 cookbooks
This recipe has been viewed 10961 times
In a rush? You still need healthy food to stay energetic! How about preparing this super tasty Sprouts and Methi Rice one-dish meal that you can have right away or even take along in your dabba? The blend of brown rice with mixed sprouts, fenugreek leaves and spices makes this a tasteful dish brimming with iron.
- Clean, wash and soak the brown rice in enough water in a deep bowl for 30 minutes. Drain well and keep aside.
- Heat the oil in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the green chilli, ginger, garlic and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes, fenugreek leaves, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the soaked and drained brown rice, 1¾ cups of water and salt, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Serve hot.
Nutrient values (Abbrv) per serving
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