Moong sprout curry

Yield: 1 servings

Measure Ingredient
1 cup Sprouted moong
1 \N Green chilli
1 \N Stalk curry leaves
1 teaspoon Coriander leaves finely chopped
3 \N Pinches asafoetida; (3 to 4)
½ teaspoon Mustard & cumin seeds mixed
2 tablespoons Oil
\N \N Salt to taste
½ cup Tamarind water extract
½ \N Fresh coconut; (1 cup grated)
1 \N 1 inch piece ginger
1 teaspoon Coriander seeds
3 \N Dry whole red chillies
½ teaspoon Methi; (fenugreek) seeds
½ teaspoon Cumin seeds



Add water to sprouts till covered. Add salt and whole green chilli.

Boil and simmer covered till sprouts are tender.

Heat oil in a heavy pan, add cumin and mustard seeds.

Allow to splutter, add curryleaves and asafoetida.

Stir, add paste, stir, add tamarind water, bring to a boil.

Add sprouts, and some of its drained water.

Simmer for 3-4 minutes. Serve hot with rice or roti.

Making time: 30 minutes

Makes: 3 servings

Shelflife: Best fresh

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