Masoor Sprouts and Vegetable Pulao flavored with Ginger and Mint

Simple flavorful rice which is filling and light on the stomach at the same time. Simple spices yet big on flavor because of he mint. An absolutely easy and flavorful lunch which easily satisfies all the requirements of protein and vegetables and carbs.

Recipe for the Sprouts and Vegetable Rice

2 medium servings

Basmati Rice	1 ¼ cup
Masoor Sprouts	1 cup
Carrot	½ cup diced
Baby corn	½ cup diced
Frozen or fresh peas	½ cup diced
2 Chillies	Whole Optional
Dried Mint leaves	1  table spoon or more for stronger flavor
Ginger	1 inch grated
Cumin Seeds	¼ tsp
Lemon juice	1 tsp
Pepper powder	¼ tsp
Curry Leaves	1 strand
Oil	1 table spoon

Directions

·         Wash and soak the basmati rice for 10-15 minutes before cooking.

·         Heat a pressure pan with oil.

·         Add the cumin seeds, curry leaves and grated ginger. Fry for a minute on medium heat.

·         Add the all the diced vegetables along with the peas.

·         Fry for 2 minutes.

·         Drain the rice and add it to the pan. Stir for a couple of times for the rice to be coated in oil.

·         Add 1 ¼ cups of water and bring everything to a boil.

·         Now add the masoor sprouts, dried mint powder and salt.

·         Lower the heat to low, close the pressure cooker with the lid and the weight.

        Cook on low heat for about 10 to 12 minutes. Sometimes the whistle will not blow as we are cooking on low heat. Alternatively cook on medium heat for 1 whistle.

      Serve as is or with any raita on the side for a complete meal.