Sydney weather is going crazy and the last two days were very hot. Today, as I am composing this post, we had a severe storm with a cooler spell. We are expecting a good climate for the next few days. Since Pongal is nearing, I am planning to make some millet based Pongal recipes this year. Hopefully, I will start posting the recipes in a day or two. Today's recipe is a protein-packed Egg rice with Sprouted Greengram. I have already posted about sprouting the greengrams at home, please have a look before you proceed with the recipe. Please check the similar recipes like Sprouted Greengram Sandwich and simple Egg Rice. Let's move to the recipe:
Ingredients:Basmathi Rice - 1 Cup
Sprouted Greengram - 1 Cup
Egg - 2 or 3
Big Onion - 1
Green Chilli - 2
Ginger garlic paste - 1 tsp
Pepper Powder - as required
Salt - as required
Coriander leaves - 1 tblsp(to garnish)
To Temper:
Oil - 2 tsp
Cumin seeds(Jeera) - 1 tsp
Mustard - 1 tsp
Curry leaves - few
Method:
1. Soak the basmati rice for 30 minutes and cook it until done. Spread it on a wide plate and allow it to cool completely. You can also pressure cook it with 1.5 cups of water for 2 whistles.
2. Get ready with the sprouted green gram. Check this link to learn about sprouting the green gram. Bring 1/2 cup of water to boil and add the sprouted green gram with a little salt. Allow it to boil for 2 to 3 minutes and drain the water. Make sure not to cook it until mushy. Meanwhile, chop the onion and green chilli.
3. In a pan, temper the items under 'To Temper'. Then add the chopped onion and green chilli. Saute it until the onion turns transparent. Along with this add the ginger garlic paste and mix it well.
4. Now, crack open the eggs and add it to the onion mixture. Add the required salt and pepper to the eggs. Scramble the eggs roughly and add the cooked sprouted green gram.
5. Finally, add the cooked and cooled rice. Mix it well without breaking the rice grains. Adjust the salt and garnish it with the chopped coriander leaves. Switch off the flame.
Serve the protein-packed rice with any side dish of your choice. I served it with oven baked spinach cutlets.
- If you are a vegetarian and don't prefer eggs, then you can very well skip it.
- You can also skip the mentioned tempering and temper it with cloves, cinnamon, star anise and cardamom.
- Also, add a tsp of ghee while tempering for extra richness.
- If you are used to eating raw sprouted green gram, then you can add it directly without parboiling it.
Happy's Cook - Divya
No comments :
Post a Comment