Moong sprout curry
1 servings
Ingredients
| Quantity | 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 OF
ROASTED 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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