You are here: Home > Course > Main Course > Indian Rice > Pulaos > Moong Sprouts Rice Moong Sprouts Rice by Tarla Dalal The moong sprouts rice is what you could call a ‘one-kadhai meal’! of course, it takes a little help from the handy microwave oven. Rice tossed with a wonderful assortment of spices and paneer, is layered with a toothsome curry of nutritious moong sprouts cooked with a semi-spicy masala paste, and baked in an oven to enhance and lock in the myriad flavours and aromas contributed by the ingredients. 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Close 05 Jul 2014 This recipe has been viewed 16721 times मूंग स्प्राउट्स राइस - हिन्दी में पढ़ें (Moong Sprouts Rice in Hindi) Moong Sprouts Rice recipe - How to make Moong Sprouts Rice Tags One Meal DinnerPulaosMicrowaveNon Stick Kadai Veg Preparation Time: 15 mins Cooking Time: 22 mins Baking time: 20 to 25 minutes Baking temperature: 180°C (360°F) Total Time: 621 hours 2 minutes 4Makes 4 servings Show me for servings Ingredients For The Rice3 cups cooked rice (chawal)2 tbsp ghee1 tsp caraway seeds (shahjeera)3 cloves (laung / lavang)2 cardamoms1 tsp finely chopped garlic (lehsun)1/2 tsp finely chopped green chillies1/2 cup paneer (cottage cheese) cubes salt to tasteFor The Moong Sprouts Curry3/4 cup sprouted moong (whole green gram)1 tbsp ghee2 bayleaves (tejpatta)1/4 cup grated onions1/2 cup grated tomatoes salt to taste1 tbsp fresh creamTo Be Blended Into A Smooth Paste (using A Little Water)1 tsp coriander (dhania) seeds1 tbsp poppy seeds (khus-khus)1/2 tsp cumin seeds (jeera)2 black peppercorns (kalimirch)3 whole dry kashmiri red chillies , broken into pieces2 garlic (lehsun) cloves (lehsun)25 mm (1") piece ginger (adrak)Other Ingredients ghee for greasing1 tbsp milk Method For the riceFor the riceHeat the ghee in a deep non-stick kadhai, add the caraway seeds, cloves and cardamom and sauté on a medium flame for a few seconds.Add the garlic and green chillies and sauté on a medium flame for a few more seconds.Add the paneer and sauté on a medium flame for 1 minute.Add the cooked rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Divide the rice into 3 equal portions and keep aside.For the moong sprouts curryFor the moong sprouts curryHeat the ghee in a deep non-stick kadhai, add the bayleaves and onions and sauté on a medium flame for 1 to 2 minutes.Add the prepared paste and 2 tbsp of water and sauté on a medium flame for 2 minutes.Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the moong sprouts, salt and 1 cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.Add the cream and mix well.Divide the curry into 2 equal portions and keep aside.How to proceedHow to proceedGrease a microwave safe baking bowl with ghee, put 1 portion of rice in it and spread it evenly using the back of a spoon.Pour 1 portion of the moong sprouts curry over it and spread it evenly.Again spread a portion of the rice and moong sprouts curry evenly over it.Finally add the remaining portion of rice over it and spread it evenly.Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180°c (360°f) for 15 to 20 minutes or microwave on high for 3 minutes.Just before serving, turn upside down on a big serving plate.Serve immediately.