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Moong Sprout Curry

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup sprouted moong

  3. 1 green chilli

  4. 1 stalk curry leaves

  5. 1 teaspoon coriander leaves finely chopped

  6. 3 pinches asafoetida -- (3 to 4)

  7. 1/2 teaspoon mustard & cumin seeds mixed

  8. 2 tablespoons oil

  9. salt to taste

  10. 1/2 cup tamarind water extract

  11. **MAKE PASTE OF**

  12. 1/2 fresh coconut -- (1 cup grated)

  13. 1 1 inch piece ginger

  14. **ROASTED TOGETHER FOR PASTE**

  15. 1 teaspoon coriander seeds

  16. 3 dry whole red chillies

  17. 1/2 teaspoon methi -- (fenugreek) seeds

  18. 1/2 teaspoon cumin seeds

Instructions Jump to Ingredients ↑

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

  2. Boil and simmer covered till sprouts are tender.

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

  4. Allow to splutter, add curryleaves and asafoetida.

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

  6. Add sprouts, and some of its drained water.

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

  8. Making time: 30 minutesMakes: 3 servingsShelflife: Best fresh

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