Sprouted Chick Peas and Carrot Pulav

Another pulav from my kitchen.I love to make pulav and parathas...b'coz i can stuff vegetables in that so that my family eat and they love it.Its easy for me to make as this doesn't need any side dish of choice.A simple raita is enough.

This time i tried with sprouted channa which i soaked and sprouted a day back.So here is what i made.

Ingredients:
Basmati Rice : 1 cup(soaked in water for 15mins and drained)
Sprouted Chick Peas : 1 cup(sprouted and cooked in presure cooker upto 2 whistle)
Carrot : 1/2 cup(chop into round thin circle)
Ginger : 1" inch
Chilli Powder : 1tsp
Coriander Powder :1tsp
Salt : as per taste

Spices:
Snauf/Fennel Seeds : 2tsp
Clove : 4
Bay Leaves : 2
Pepper : 5
Cardamom : 2
Cinnamon : a small piece
Cumin Seeds : 2tsp

Coriander Leaves for Garnish

How to Sprout Chick Peas.
Soak the Chick Peas in water for Overnight.Next day morning drain the water and wrap the peas in kitchen towel or muslin cloth and leave it. The next morning it will start to sprout.Pressure Cook the sprouts to use in your recipes.

1.In a kadai.,add 2tsp of oil and add cumin seeds.
2.When it crackles,add all the spices with ginger and fry for 30secs.
3.Add the carrot and sprouted cooked channa.
4.Add chilli,salt and coriander powder.
5.Add rice and fry till the rice sticks in the bottom.
6.Add 2 cups of water and transfer to rice cooker.
7.Cook and Garnish with Coriander Leaves.

Serve Hot with Raita.Enjoy!!

Variations.
Add Green Chilli for extra spiciness.I didnt b'coz i was giving to my lil one
Its so versatile,so you can add any type of veggies.

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Cooking with Seeds -Fennel Seeds by Priya

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