Heat ghee in a non-stick pan and add cumin seeds, cinnamon and slit green chillies and let it crackle.
Add cauliflower, carrots and turmeric powder and sauté.
Add salt and crushed peppercorns.
Drain the soaked rice and add to the vegetables.
Sauté for a couple of minutes and add three cups of hot water.
Once it comes to a boil, add the sprouted moong and mix, cover the pan with a lid and cook on a medium heat.
When done, serve hot along with some ghee.