Per Serving

• Mixed sprouts : ¼ cup
• Chopped methi (Fenugreek): 2 tbsp.
• Brown rice: 2 tbsp. (30gm)
• Cumin seeds : ¼ tsp
• Green chillies : ½
• Chopped garlic and ginger : ¼ tsp
• Chopped Onion: 1 tbsp.
• Chopped tomatoes: 1 tbsp.
• Chilli Powder : ¼ tsp
• Turmeric Powder : a pinch
• Oil : ½ tsp
• Salt : ¼ tsp

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• Wash and soak rice in enough water in a bowl for 30 minutes. Drain well and keep aside.
• Heat oil in pressure cooker and add cumin seeds. Once the cumin seeds crackle add green chillies, garlic, ginger, onions and saute until light brown on medium flame.
• Add tomatoes, fenugreek leaves, turmeric and chilli powder, salt, mix well, and cook on medium flame for a minute.
• Add soaked brown rice, sprouts, cup water, salt, mix well and pressure cook for three whistles.
• Once the pressure cooker cools down, open the lid and serve the rice hot with skim curd.