PREPARATION

1. In a bowl, add 150 grams whole mung beans, 200 milliliters water and soak for overnight.

2. In a another bowl, add 150 grams brown cowpeas, 300 milliliter water and soak for overnight.

3. Add the soaked whole mung beans in a wet cloth and keep it for 1 - 2 days.

4. Add the soaked soaked brown cowpeas in a wet cloth and keep it for 1 - 2 days.

5. In a bowl, add the whole mung beans sprouts, brown cowpeas sprouts and mix it well.

6. Keep aside.

7. Take a bowl, place a stainer over it.

8. Add 300 grams rice and wash it with water.

9. Transfer this into a bowl, add 500 milliliters water and soak for 15 - 20 minutes.

10. Heat 30 milliliters oil in a heavy skillet, add 2 pods cloves, 2 pods green cardamom, 1 cinnamon stick, 1/4 teaspoon black peppercorns, 1 bay leaf, 1 teaspoon cumin and stir well.

11. Add 1 tablespoon ginger garlic green chili paste and mix it well.

12. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.

13. Now, add the prepared sprouts in it and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Add 1/4 teaspoon turmeric and stir well.

16. Then, add the soaked rice and mix it well.

17. Add 850 milliliters water, 1 teaspoon salt and mix it well.

18. Cover it with lid and cook for about 15 minutes on medium heat.

19. Open the lid and add 2 tablespoons coriander and mix it well.

20. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.

21. Open the lid and remove it from heat.

22. Serve hot with curd or raita.