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 |
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.