Sprout Peanut Rice


Preparation Time: 15 minutes            

Serves: 4                      

Cooking Time: 15 minutes

  • 1 cup pearl pishori rice – soaked for 30 minutes
  • 1 cup moong beans sprouts
  • 4 tbsp peanuts (moongphali)
  • 1 large carrot – very finely chopped
  • 1 cup finely chopped French beans
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion – sliced
  • 2 large tomatoes – pureed in a mixer
  • 2 tsp lemon juice
  • 1 ½  tsp salt, to taste



Heat 2 tbsp oil in a heavy bottomed pan. Add peanuts. Fry till they start to change colour. Immediately take them out of the pan. Pound them coarsely and keep aside.

Reduce heat. Add cumin, when it starts to crackle, add the onions. Stir-fry till light brown. Add the sprouts and cook for 1 minute and then add the carrot and French beans. Cook for about 2 minutes on low heat.

Add the tomato puree and salt. Cook till the mixture is dry. Drain the soaked pearl pishori rice. Add pearl pishori rice to the tomato mixture and stir-fry for 1 minute.

Add 1 cup water, bring it to a boil. Reduce heat. Cover with a very well fitting lid. Cook on low flame till done for about 10-12 minutes.

When pearl pishori rice is done, add the fried peanuts and lemon juice, mix lightly and serve with yogurt.