Sprouted Horsegram Rice using RoseMatta Rice (Mulai kattina Kollu Sadham) (Instant pot & Pressure cooker method)

Category:  Lunch / Rice
Preparation Time: 10 mins + Soaking & Sprouting time
Cooking Time: 15-20 mins
Servings: 2-3 Servings

Sprouted Horsegram Rice (Rosematta Rice)

Horse gram is one of the most protein-rich lentil but it is also one of the lentil that's been under rated & under utilized. Horse gram (Kollu) can help with a number of health problems as it contains a good and rich amount of vitamins, proteins, and iron. In addition to weight loss, it helps in reduction of extra fat from the body. Horse gram is rich in B-complex vitamin and proteins. It helps in purifying menstruation and cures and prevents arthritis. The presence of a good amount of dietary fiber in the gram helps balance sugar glucose and blood pressure levels. As long as caution is exercised in not consuming excessive quantities of this legume, it is highly recommended to include horse gram in your regular diet.

Sprouting process increases the nutritional value of the horsegram and also sprouts can be easily digested. Its very good to include sprouted grains and legumes in our regular diet practice.

I tried this rice in the similar way as our favourite Kongu special Arisi paruppu sadam with some modifications and it turned out to be great! I used Rosematta rice here and we can use any of our regular cooking rice, brown rice or even with millets. I usually cook it in the Instant pot and I also had given the steps for making it in the pressure cooker.

While making for kids, we can avoid the green chillies and reduce the spice level. Also adding ghee enhances the taste and flavour, drizzle a tsp of ghee over the rice while serving for the kids :)

Ingredients: 

• Rice - 3/4 cup (I used RoseMatta rice)
• Sprouted Horse gram - 1 cup 
• Small Onions - 10 nos, peeled and halved or 1 big onion, chopped
• Tomato, chopped - 1 no
• Green chilly - 2-3 slitted (Optional and adjust as per spice level)
• Turmeric powder - 1/2 tsp
• Sambar powder - 1/2 Tbsp
• Sesame Oil / Any cooking oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Salt - to taste
• Water - 2 cups (adjust as per the type of rice)

To coarsely grind:

• Garlic, peeled - 8-10 big cloves
• Cumin seeds - 1/2 Tbsp
• Pepper corns - 1/2 Tbsp

Method:

• Making Horsegram sprouts: 

Clean the horsegram well and remove the stones if there were any. Wash and soak for atleast 8 hours or overnight. Then drain the water and take the soaked horsegram in a steamer basket, spread it well and cover it with a lid. For every 8 hours, we can rinse it, drain the water, spread it out and keep covered until we can see the sprouts. Once it's sprouted, we can transfer it to a clean glass bottle and store it in the refrigerator until needed. It can stay fresh for upto a week but its better to use up within few days. We can also use the cloth method but for me the steamer plate method works well and also there will not be any smell or slimy texture in the sprouts

• Wash and soak the Rose Matta Rice for atleast 30 mins. We can soak for 1-2 hours or even overnight
• Take all the ingredients under grinding in a mixie / blender and grind to a bit coarse mixture with little water. If possible, we can just mince it with mortar

Pressure cooker Method:

• Heat Oil in the pressure cooker, Once it gets hot add the mustard seeds, followed by curry leaves
• Add in the Small Onions and green chillies (if using); saute for a min till the onions turn pink
  
  
  
• Add the green chillies and saute for a min

• Add in the tomatoes, sprinkle salt and saute for another 1-2 mins

• Add the coarsely ground paste and fry for a min

• Add the turmeric powder, Sambar powder and saute well

• Saute for 1 min until all gets blended

• Add the horse gram sprouts

• Mix well and saute for 2 mins until they gets blended

• Add the soaked and drained Rosematta rice and mix well

• Add water, I added about 2 cups of water

• Check for salt, At this stage, the water should taste little salty and after cooking it would be perfect
• Pressure cook for 3 to 4 whistles in medium flame; Once its done switch it off
• After the pressure got released, open and mix gently. If there's any water remaining, place it on the stove for few mins until it gets evaporated

• Serve hot with Ghee / Pickle / Curd /Fresh Veg salad

Instant Pot Method:

• Press the saute option and once it becomes hot, add oil 
• Once it gets hot add the mustard seeds, followed by curry leaves
• Add in the Small Onions and green chillies (if using); saute for a min till the onions turn pink
• Add in the tomatoes, sprinkle salt and saute for another 1-2 mins
• Add the coarsely ground paste and fry for a min
• Add the turmeric powder, Sambar powder and saute well
• Add the horse gram sprouts
• Mix well and saute for 2 mins until they gets blended
• Add the soaked and drained Rosematta rice and mix well
• Add water, I added about 2 cups of water
• Check for salt, At this stage, the water should taste little salty and after cooking it would be perfect
• Cancel the saute option, choose the manual / pressure cook option and cook at high pressure for 12 mins
• Once its done switch it off and allow the pressure to release naturally
• After the pressure got released, open and mix gently. If there's any water remaining, press the saute option and cook for 2-3 mins until it gets evaporated
• Serve hot with Ghee / Pickle / Curd /Fresh Veg salad