Moong Sprout Curry

Recipe Ingredients

1 cup	237ml	Sprouted moong
1		Green chilli
1		Curry leaves
1 teaspoon	5ml	Coriander leaves finely chopped
3		Asafoetida - (3 to 4)
1/2 teaspoon	2.5ml	Mustard & cumin seeds mixed
2 tablespoons	30ml	Oil
		Salt to taste
1/2 cup	118ml	Tamarind water extract
		Make Paste Of
1/2		Fresh coconut - (1 cup grated)
1		Ginger
		Roasted Together For Paste
1 teaspoon	5ml	Coriander seeds
3		Dry whole red chillies
1/2 teaspoon	2.5ml	Methi - (fenugreek) seeds
1/2 teaspoon	2.5ml	Cumin seeds

Recipe Instructions

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

Source:
The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

Rating

Average rating:

4 (3 votes)

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