Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teacup | Moong Sprouts | Sprout overlight |
| ` | Little | Salt | Add |
| 1 | Tablespoon | Cooking Oil | |
| 1/4 | Teaspoon | Jeera (Cumin Seeds) | |
| 1/4 | Teaspoon | Mustard Seed (Sarson) | |
| 3-4 | Pinch | Asafetida (Hing) | |
| 1 | Stalks | Curry Leaves (Kadi patta) | |
| 1 | Medium | Chillies Green | slit |
| 1 | Tablespoon | Tamarind Pulp | |
| As Required | Salt | to taste | |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | finely chopped |
| 1 | Teacup | Coconut - Grated /Desiccated | Grind into a paste |
| 1 | Inch | Ginger (Adhrak) | Grind into a paste |
| 1 | Teaspoon | Coriander(Dhania) | Roast first and Grind into a paste |
| 3 | Whole | Chillies Red Dry | Roast first and Grind into a paste |
| 1/2 | Teaspoon | Methi - (Fenugreek) | Roast first and Grind into a paste |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | Roast first and Grind into a paste |
Method
1. Add water to sprouts till covered. Add salt and whole green chilli.
2. Boil and simmer covered till sprouts are tender.
3. Heat oil in a heavy pan, add cumin and mustard seeds.
4. Allow to splutter, add curryleaves and asafoetida.
5. Stir, add coconut paste and slit green chillies, stir, add tamarind pulp, , bring to a boil.
6. Add sprouts, and some of its drained water.
7. Simmer for 3-4 minutes. Serve hot with rice or roti.
Making time: 30 minutes
Makes: 3 servings
Shelflife: Best fresh
How to make Sprouted Moong
Ingredients:
1 cup moong
clean muslin cloth
1. Wash and soak lentil or mixture of one or more, as desired in plenty of water for 8-10 hours.
2. Wash and drain. Tie in the muslin cloth loosely.
3. Twist corners together and place in a covered vessel for 15-18 hours.
4. Sprinkle water over it from time to time to keep the cloth moist.
5. When the sprout begin to peep through the muslin, empty into the vessel.
6. To grow them very long, sprinkle some water.
7. Wash cloth and cover them keeping it moist.
8. Cover cloth with a lid. Keep aside for 5-6 hours.
9. Wash, drain and use as required.
Refrigerate after sprouting, to keep them fresh.
Makes: 2 cups approx.
Shelflife: 2 days refrigerated
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|