Moong sprout curry
1 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | cup | Sprouted moong |
| 1 | Green chilli | |
| 1 | Stalk curry leaves | |
| 1 | teaspoon | Coriander leaves finely chopped |
| 3 | Pinches asafoetida; (3 to 4) | |
| ½ | teaspoon | Mustard & cumin seeds mixed |
| 2 | tablespoons | Oil |
| Salt to taste | ||
| ½ | cup | Tamarind water extract |
| ½ | Fresh coconut; (1 cup grated) | |
| 1 | 1 inch piece ginger | |
| 1 | teaspoon | Coriander seeds |
| 3 | Dry whole red chillies | |
| ½ | teaspoon | Methi; (fenugreek) seeds |
| ½ | teaspoon | Cumin seeds |
Directions
MAKE PASTE OFROASTED TOGETHER FOR PASTE
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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