SPROUTED MASOOR RICE

Ingredients:

Sprouted masoor – 1 cup
Rice – 1 cup
Water – 2 ½ cups, boiling
Onion – 1 big, chopped
Ginger – 1”
Garlic - 3-4 cloves
Green chilies – 2-3
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Curry leaves – 3-4
Turmeric powder – ¼ tsp
Hing – a pinch
Coriander powder – ½ tsp
Salt
Garam masala – 1 tsp
Everest meat masala – 1 tsp
Freshly chopped coriander leaves for garnish

Cooking Procedure:
Soak the whole masoor in water overnight. Next day strain the water and place the masoor in a damp muslin cloth. Tie all the sides of muslin cloth and keep it in a covered container in a warm and dark place. It take about 1 ½ to 2 days to sprout.
Make ginger garlic green chili paste.
Take some oil in a deep skillet. Add the mustard seeds. When the seeds start to splatter, add the cumin seeds and onion. Sauté the onions till translucent. Then add curry leaves and ginger garlic green chili paste. Fry for two minutes. Then add turmeric powder, hing, coriander powder, garam masala, meat masala. Then add the sprouted masoor. Sauté it for a minute. Then add the rice and boiling water. Cover the pan and let cook. Garnish with coriander leaves. You can serve taak/ chaas with this rice.