Lemon Rice with sprouted Moong

Categories: kids, not tried

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

1. 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.

2. 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.

3. 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.

4. Cut the lime and squeeze in the juice.

5. Stir in the cashew nuts and cover and let the rice rest for 10 minutes. This helps the flavors settle in.

6. Remove the cover, fluff the grains and stir in the cilantro before serving.

Email to a friend | Print this recipe | Back