1/2 cupSprouted moong and moth beans (Mutki/dew beans)
2tbspblack chickpeas (kala chana )soaked for 5 hrs and boiled
1onionmedium size
1small carrotfinely chopped
2-3spicychillies
1tspgrated ginger
3 bay leaves
7-8cloves
2-3dry red chilly
2cinnamonabout 1 inch long
2-3whole cardamom
6-7whole black pepper
6-7splited cashew nuts
2tspoil
1/2tspgaram masala powder
salt to taste
Instructions
heat 2 tsp of oil in a thick bottom pan. Add cloves, cinnamon, bay leaves and saute till fragrance is there.
Add cardamom, dry chilly. black pepper and cashew, saute for few seconds. Now add finely chopped onions fry them till little brown in color.
Add finely chopped carrot, chillies and grated ginger.
Now add sprouted beans and mix well.
Remove access water from soaked rice and add it to the pan, Add salt and garam masala pwder. Mix all the ingredients well and add 4 cups of water.
Cover the lid and let it cook for 10 minutes. Stir well in between.
After 10 minutes add boiled chana into rice and cook it for 10 minutes or until the rice finely cooked.
Serve hot and garnish with coriander leaves and/or sprout beans with plain curd or raita (mixture of curd and veggies of your choice) I made cucumber, tomato, onion combined with curd and little salt chilly powder and pinch of split mustard seeds