Saturday, July 30, 2011

Sprouted Moong Curry

                      Sprouted Moong: 3-4 cups
                      Onion(medium): 1 chopped
                      Tomato: 2 chopped
                      Garlic: 3-4 cloves
                      Ginger: 1'' piece
                      Coconut Powder: 1 cup
                      Coriander seeds: 2tbspn
                      Black Peppercorns: 10
                      Fenugreek seeds: 1/4 tspn
                      Cumin seeds(Jeera): 1/2 tspn
                      Turmeric Powder: 1/2 tspn
                      Red Chilli: 4-5 or according to taste
                      Dalia(Hurigadale): 1 tbspn
                      Oil: 2-3 tbspn
                      Mustard seeds: 1/4 tspn
                      Coriander leaves to garnish
                      Asafoetida(hing): pinch
                      Curry Leaves: 1 sprig
                      Potato: 1 chopped into cubes (Optional)
                      Brinjal: 1 chopped (Optional)
                      Salt to taste
                1.  Heat a tspn of oil on medium heat. Add mustard seeds, fenugreek seeds, peppercorns and coriander seeds. Fry for until spices gives out a nice aroma.
                2. Add Red chilli and coconut powder. Fry for a min. Put it in a blender and keep it aside.
                3. In the same pan, heat remaining oil and add cumin(jeera), turmeric, asafoetida, garlic and onion. Saute for 2 mins. Add this to blender along with ginger and dalia (hurigadale) and grind it together using enough water to a smooth paste.
               4. In a pressure cooker, add sprouted moong, potato, brinjal, curry leaves, tomato, coconut-onion paste and salt. Mix well.
                5. Add enough water and adjust the consistency.     
                6. Pressure cook for 1 whistle. Allow it to cool.
                7. Garnish with coriander leaves.
                8. Serve with Rice or Roti.

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