1 cup "matth" (its the shape of moong but red/brown in color)
3 tbsp oil
1 tsp mustard seeds
pinch of asafoetida
2-3 pieces of kokum
few fresh curry leaves
1 tsp turmeric
2 tsp red chilly pwd
2 tbsp heaped shredded desiccated coconut
2 tsp roasted coriander pwd
2 tsp "kitchen king" masala
2 tbsp lemon juice
few cilantro stems
salt to taste

Rinse the beans and soak in water (enough to cover over the beans). Leave this soaked overnight, next morning you will find them dry and bloated, add some more water (just to fill half the container). Again leave them out for another 4-5 hours. Now drain any remaining water and wrap the beans in a muslin, place them in a damp box and cover the lid. You'll see sprouts in about 24 hours. If you dont find time to do anything with them right away, keep them in the fridge till you can saute them.

For the saute, heat the oil, add the mustard seeds, wait till they splutter, then add in the asafoetida, turmeric, red chilly pwd, coconut, kokum, kitchen king and the chopped cilantro stems. Stir this around for a minute.

Now add in the sprouts, salt to taste, and lemon juice. Mix everything gently being careful not to break the sprouts.

Lid the contents on low for 15-20mins, stirring intermittently.

You can have them with sev (lentil based crispys), more cilantro, chopped onion and tomatoes. Or just as is, as a side with a rice dish, or a sandwich. I often take it with me for a boxed lunch. Sprouts are super healthy, more healthy than the whole bean itself. You can do the same with green moong.


Deepa G Joshi February 22, 2010  

lovely curry..one of my favorites..great clicks.

Post a Comment

  © Blogger templates Newspaper III by Ourblogtemplates.com 2008

Back to TOP