Sprouted Chana Pulao recipe - Sprouted Chickpeas Pulao - Sprouted Kondaikadalai rice - Healthy one pot meal

My son loves Chickpeas / Chana. I have posted chana rice before. Last time when I visited my cousin she made Chana pulao but it had a very different flavour. she told me she had picked up the recipe from a magazine.  I noted down the recipe. It is a perfect and simple recipe for any one pot meals. It can go well for party too
Bastmati Rice - 1 cup
Sprouted Chana / Sprouted chickpeas / Soaked chick peas - 1 cup
Bay leaf - 1
Cinnamon - 1 inch
Dry Methi Leaves / kasoori methi  - 2 teaspoon
Oil - 1 teaspoon
Curry leaves - 10
Fry and grind to paste
Onion - 1 (Medium)
Tomatoes - 1 (medium)
Garlic - 4 pods
Ginger - 1/4 inch
Green chilli - 2 (slit into 2)
Red chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - 1/4 cup
Mint leaves - 1 tablespoon
Yogurt - 1 tablespoon (add it when you grind it)
Coriander powder - 1 teaspoon
Clove - 2
Cardamom - 2
Oil - 2 teaspoon
Salt to  taste

To make sprouted chana / chickpeas
Wash and soak the chana overnight or for 7 hours. Drain the water
Take a wet cloth and tie chana in it
Place the chana in a hot pack and close it don't disturb it for 8 hours. When you open the hot pack you will see sprouts. Leave it for another 2 hours. Store it in fridge and use it whenever you need it

To make Rice
Wash and soak bastmati rice for 15 mins. Drain the water. Keep it aside. Soak Dry Methi leaves in warm water and keep it aside
Heat a pan with 2 teaspoon of oil. Add clove, Cardamom fry till nice aroma released. Add Green chillies, garlic and ginger. Fry till slight brown in color. 
Add Salt, Onion and fry till transparent. Add tomato and fry till mushy. Add Turmeric powder, Coriander powder, chilli powder and fry till nice aroma released.
Add green chillies, coriander leaves, mint leaves. Fry for 2 mins. Switch it off. Let cool down.
Add yogurt and grind to smooth paste. Keep it aside. Cook Chickpeas with required water and salt. Keep it aside (I have added 1.5 cup of water and a teaspoon of salt. pressure cooked till 2 whistle)
Heat the pan and add 1 teaspoon of oil. Add bay leaves, Curry leaves and cinnamon. Fry till nice aroma released. Add grinded paste and fry for a min
Add cooked chickpeas. Fry for 30 sec. Add 2 cups of water. Let it boil
Add rice and mix well. Close the lid and cook it. Add methi leaves and mix well. Switch it off after completely cooked
Serve hot