1/3 cup basmati rice
1/3 cup red surin rice
1/3 cup brown basmati rice
1/3 cup pearl barley
1/4 cup quinoa
( pressure cook all these grains together with 1:2 ration of grain : water)
1 cup mixed sprouts
1 cup crunchy alfalfa sprouts
1 medium onion sliced
1 inch piece ginger grated
3 small cloves garlic chopped
3 Serrano peppers chopped
2 plum tomatoes diced
1 tbsp kasoori methi( optional)
1/2 tsp cumin seeds
5 whole cloves
5 green cardamom pics
1/2 stick of cinnamon
1 bay leaf
2 tbsp oil
1 tbsp ghee
1 pinch asafetida
Salt to taste around 1.5 tsp
1/2 tsp turmeric powder.
2 cups water
2 sprigs of Cilantro chopped to garnish
In a wide skillet heat the oil on medium high heat.
Once hot bring it to just medium heat.
Now add the cumin seeds, cloves, cardamom , cinnamon and bay leaf.
As soon as the cumin crackles add the sliced onions.
Sauté them in the oil and spices for around 2 mins.
Add the ginger, garlic, chilies and tomatoes.
Increase the heat to medium high.
Swirl this dry mix around for another 2 minutes.
Now season with the turmeric, asafetida and salt.
Put the mixed sprouts into this masala.
Mix well, add 1 cup of water and bring it to boil.
Once in a boil mode reduce flame to low, add the cooked grains.
Stir to combine, add the rest of the water, the 'kasoori methi'( if not add chopped mint).
Now add the alfalfa sprouts and the ghee.
Stir once more.
Heat covered for 5 mins.
Once heated turn off the heat.
Serve warm garnished with the cilantro with your favourite Indian spicy pickle.
