Name: Flattened Rice and Moth Bean Sprouts Salad recipe by Neha Pahilwani at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: FOR POHA:; Flattened rice (Poha) 1/2 cup; Onion small 1/2 finely chopped; Green chilli small 1 finely chopped; Urad dal 1 teaspoon soaked in water for 10 minutes; Carrot finely chopped 1/4 cup; Capsicum finely chopped 1/4 cup; Peanuts 1 teaspoon roasted with skin; Mustard seeds 1 /2 teaspoon; Fennel seeds 1/2 teaspoon; Turmeric powder 1/4 teaspoon; Curry leaves 5 to 6; Oil 2 tablespoon; Coriander leaves a few chopped; Salt to taste; FOR MOTH SPROUTS:; Moth beans 1/4 cup soaked overnight; water 1/4 cup; Onion small 1/2 finely chopped; Carrot finely chopped 1/4 cup; Capsicum finely chopped 1/4 cup; Green chilli small finely chopped; Salt to taste; Olive oil 1 teaspoon; Chaat masala 1/2 teaspoon; Juice of 1 lime; Chopped coriander leaves for garnish

ABOUT Flattened Rice and Moth Bean Sprouts Salad RECIPE

This flattened rice and sprouts ( Poha and Sprouts Salad) is a must have recipe for expectant mothers. The vitamins and minerals rich sprouts complement the carbohydrates of poha thus optimally fulfilling nutrients requirement of expectant mothers.

Ingredients Serving: 2

FOR POHA:
Flattened rice (Poha) 1/2 cup
Onion small 1/2 finely chopped
Green chilli small 1 finely chopped
Urad dal 1 teaspoon soaked in water for 10 minutes
Carrot finely chopped 1/4 cup
Capsicum finely chopped 1/4 cup
Peanuts 1 teaspoon roasted with skin
Mustard seeds 1 /2 teaspoon
Fennel seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Curry leaves 5 to 6
Oil 2 tablespoon
Coriander leaves a few chopped
Salt to taste
FOR MOTH SPROUTS:
Moth beans 1/4 cup soaked overnight
water 1/4 cup
Onion small 1/2 finely chopped
Carrot finely chopped 1/4 cup
Capsicum finely chopped 1/4 cup
Green chilli small finely chopped
Salt to taste
Olive oil 1 teaspoon
Chaat masala 1/2 teaspoon
Juice of 1 lime
Chopped coriander leaves for garnish

Instructions

FOR FLATTENED RICE(POHA)
Gently rinse poha and keep aside
Heat oil in kadai
Add the mustard seeds and fennel seeds. Let them splutter
Then add the soaked urad dal.
After a few seconds add onions, curry leaves and chillies. Saute for a minute.
Add carrots and capsicum and saute for 2 to 3 minutes
Now add salt and turmeric powder Saute for a minute.
Add poha and combine nicely.
Also add the roasted peanuts.
Sprinkle a few drops of water. Cover and cook on low flame for two minutes.
FOR SPROUTS
Pressure cook sprouts alongwith asafoetida , salt and turmeric powder in around 1/4 cup of water till one whistle
Sprouts should be tender but firm and separate.
Spread out sprouts in a wide vessel to cool
Once cool , add onions, carrots, capsicum, green chillies, chaat masala, lime juice and olive oil. Give tbe salad a nice gentle stir.
TO PROCEED
Take a serving plate.
Fill it half with poha and half with sprouts.
Garnish with coriander leaves and serve

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