Sprouted Moong Biryani

Ingredients

2 Cups Basmati Rice
1 cup whole Green Moong Dal
2 Onions cut into strips
1 tbsp Ginger, Garlic and Green Chillies paste
2 large Tomatoes chopped very small
1 large bunch of Green Coriander leaves, chopped
1 tsp Cumin seeds
2 green Cardamoms
A 1/2" stick Cinnamon
A few black Pepper corns
1 tbsp crushed Red Pepper
1 tsp Garam Masala
1/2 cup Cashews, fried to pink color
4-5 tbsps Oil
2 tbsps Salt

Method:

1. Soak the dal for 8 hours. Drain. Tie in a muslin cloth and leave it in a warm place for 2-3 days for sprouts to come.
2. Soak the rice for half an hour. Cook the rice with 1 tbsp of salt in such a way that the grains are slightly uncooked and separate. Set aside.
3. Heat oil in a pan. Add cumin seeds, cardomoms, cinnamon and peppercorns.
4. When the seeds start spluttering add chopped onions and fry.
5. After 5 minutes add the paste and tomatoes and fry for another 5-8 minutes.
6. Now add sprouted moong and 1 tbsp salt. Stir for a few minutes. Cover and cook for a few minutes longer.
7. Remove lid.. Add crushed red pepper and turn off the heat. Mix garam masala and 3/4th of the chopped coriander.
8. Heat oven to 250 degrees F.
9. Take a see-through, oven-proof dish (square preferably). Grease it with little oil.
10. Spread alternate layers of rice and moong sprouts into the dish, starting with rice at the bottom and finishing with rice at the top.
11. On each layer of moong sprouts, sprinkle a few cashews.
12. Sprinkle the remaining cashews and chopped coriander on the top.
13. Seal the dish tightly with the help of aluminium foil.
14. Bake in hot oven for 15 minutes.
15. Serve hot with Cucumber Raita.