Sprouted Mung bean/Green Gram Rice (Indian Style)

Once you know what goes into your food, you get attracted to the health aspect of food. You become conscious of what you eat and your ingredients or how you cook it. Even adding a simple wonder ingredient to your daily meal can make a difference in your daily nutrition intake.

Experimenting the same ingredient in different ways can be challenging and also rewarding (...most of the times). The blending of tastes and aroma would either make the dish a success or a failure. I have tried to add sprouted green mung beans in a soy sauce + pepper base, like the Chinese way! But this time, I tried the same ingredients in an Indian spice base and the outcome was WOW!  The spices added the necessary oomph factor to the Fried rice.

The spices added in this Fried rice can be varied as per your preference – depending on the amount of spice you like in your dish. Please add more or less as per your liking. The mentioned quantity is a rough indication of the spices added. The dish contains capsicum, Green Mung beans and spring onion as the vegetables added. If you would like to know how to sprout Mung beans in our home, please check my previous blog post here.

Ingredients:

Green mung sprouts - a handful

Capsicum - as per taste (optional)

Spring onion - a handful chopped

Turmeric powder/Chilli powder/Coriander powder/Pepper powder - as per taste

Salt - as per taste

Oil - 1 tsp

Butter - 1 tbsp

Jeera - 1 tsp

Red chili/Green chili - 1 nos.

Cooked rice - 1 cup

Coriander Leaves - for garnishing

Recipe:

Chop the vegetables into small pieces and keep them ready. You can separate the white onion part of the spring onion from the stem. Add oil and butter to the pan. Once the butter melts, add the jeera. Let the jeera slightly splutter. Once done, add the red/green chili and saute it. Next, add the white onion part of the spring onion and saute them well. While its cooking, add on the capsicum and the green mung sprouts. The green mung sprouts need not cook completely and can retain their crunchiness along with the capsicum. 

Once the vegetables are being sautéed, add the salt and the remaining spice powders. Please adjust the quantity as per your taste. Add salt and let the flavours blend well. Add the cooked rice and mix well. Add the coriander leaves for garnishing after taken from the heat. 

Note: 

*You can add either green chili or Red chili depending on the spice level. If I am cooking for children, I add red chili and omit the green chili. 

*I used normal white rice, you can also use basmati rice for a different flavour.