### TranslatedIngredients: 2 cups Cooked rice,1 cup Green Moong Sprouts,1 teaspoon Cumin seeds (Jeera),1 inch Cinnamon Stick (Dalchini),3 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1 pinch Asafoetida (hing),1 Onion - chopped,1 Green bell peppers - chopped,2 Green Chilli - slit,1 inch Ginger - chopped,4 cloves Garlic - chopped,1 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),1 sprig Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Sprouted Green Moong Bhat Recipe, soak the rice in water for about 10 minutes. Wash the rice thoroughly and keep it aside.Heat a pressure cooker and cook the rice with 2 cups water for about 2 whistle and switch off the heat. All the pressure to release naturally and keep it aside.Heat a kadai with oil, add cumin seeds and allow it to splutter for few seconds, add cinnamon stick, cardamom and cloves. Allow the aroma to be released.Add chopped onions, green chilli, ginger and garlic chopped and saute them until it softens. You can add chopped bell peppers at this point along with all the spice powders which includes red chilli powder, turmeric powder and coriander powder. Saute well till the raw smell goes away.  Add the sprouted mung beans and mix well. You can add the cooked rice and gently toss the masala over the rice till every grain is coated well.Serve the Maharashtrian Green Moong Bhat with a healthy raita like Spinach Raita or just a simple Mint and Pomegranate Raita to enjoy your meal.
