Ingredients
- ¾ cup rice
- 4 teaspoons oil
- 1 teaspoon cumin seeds
- 6 whole peppercorns
- ½ teaspoon hing
- 1 onion, finely chopped
- 1 cup spinach, roughly chopped
- ½ cup mint leaves, roughly chopped
- 1 cup matki, sprouted
- 1 teaspoon garam masala powder
- ½ teaspoon black pepper powder
- Salt to taste
- 4 cloves garlic, finely chopped for garnish
Preparation
- Wash & soak the rice for 10 minutes. Keep aside.
- Heat 2 teaspoons of oil in a pressure cooker, add cumin seeds, whole peppercorns and wait till they crackle.
- Add hing, onions & sauté, add spinach & mint leaves and sauté again. After draining sprouts and rice add them.
- Add 4 cups of water, season with salt, garam masala and pressure cook the khichdi for 3 to 4 whistles.
- Heat the remaining oil in tadka pan, add garlic and fry. Pour crispy garlic tadka over the khichdi.
- Garnish with additional fresh mint leaves.