Mangalorean Recipes

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Moong Sprout Curry

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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

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