INGREDIENTS:

1 1/2 cup rice flour
1/2  cup moong sprout
1/4  cup peas fresh or frozen, washed and slightly mashed
1/4  cup corn fresh or frozen, washed and  slightly mashed
1/4  cup  fresh baby spinach washed and finely chopped
1 tablespoon fresh or dry fenugreek leaves, washed and finely chopped
1/4  cup shredded carrot
1 tablespoon oil, corn or canola / or your choice
2 green chili, washed and chopped ( optional)
1/2 Fresh lemon / or 1 1/2 tablespoon fresh lemon juice
1 teaspoon cumin seeds
1/4 teaspoon ajwain seeds
salt to taste

METHOD

1: in a large pot, boil 2 1/2 cups of water.  Once it boils, reduce heat to medium low and add salt, cumin seeds, ajwain seeds, green chili, all of the vegetables, oil and lemon juice. Boil for two minutes.

2: Then add spinach and coriander leaves and boil for less than a minute. Remove pot from heat. While stirring with a wooden spoon, slowly add rice flour and keep stirring to avoid lumps.

3: Once everything is mixed, cover the pot and reduce the stove to the lowest heat setting and cook for 3 to 5 minutes. It is ready once it loses the liquid and becomes fluffy. Serve warm with a drizzle of olive oil.

 Note:   Allergy Friendly, Vegan, Gluten-free, Dairy Free and Nut Free.