2 cups cooked white rice (or brown rice or quinoa)
1 tsp oil
tsp cumin (jeera) seeds
1/2 cup onion, finely chopped
1 tsp garlic, finely chopped
1 tsp ginger, finely chopped
A pinch of turmeric (haldi) powder
1/2 tsp chilli powder
1/4 cup tomatoes, finely chopped
3 tbsp capsicum, finely chopped
1 tsp pav bhaji masala (optional)
Salt to taste
Boil Dehydrated sprouts in water for 5-10 mins as per your desired crunchiness & drain the water.
Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onion and cook on a medium flame for 1 to 2 minutes, or until translucent. Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a medium flame for 2 to 3 minutes, stirring occasionally.
Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes, stirring occasionally. Add the pav bhaji masala, salt, sprouts, mix well and cook for 2 to 3 minutes, stirring continuously.
Add the cooked rice, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.