Ingredients
1)
1
bowl sprouted moong (green gram).
2)
2
tsp oil
3)
¼
tsp cumin seeds
4)
1
pinch of asafoetida
5)
2
cloves
6)
2
small pieces of cinnamon
7)
1
bay leaf
8)
2
tsp finely chopped onion
9)
1
inch ginger, 1 green chilli, 7-8 garlic cloves - grind the mixture and make
paste
10)
tsp
grated dry coconut, chopped 1 big or 2 medium onion in a grind the mixture and
make fine paste
11)
10-12
curry leaf
12)
1
small tomato finely chopped
13)
2
small tomatoes. Puree them.
14)
¼
tsp turmeric powder
15)
1
tsp red chilli powder
16)
¼
tsp goda masala
17)
½
tsp cumin (jeera) powder
18)
½
tsp coriander powder
19)
1
tsp tamarind paste
20)
salt
and sugar as per taste
21)
cups
water or as required
22)
pav
/ bread for serving with misal
Method for cooking sprouted moong
1)
Heat
oil in the pan. Add cumin seeds and wait until they crackles.
2)
Add
hing (asafoetida) cardamom, black cardamom, cinnamon, bay leaf.
3)
Add
finely chopped onion and saute until it changes colour to light brown.
4)
Add
the paste of ginger, green chilli and garlic and saute for few seconds.
5)
Add
finely chopped tomato and saute for about 1 minute.
6)
Add
dry coconut+onion paste and saute until the raw smell goes off (or about 2/3
minutes).
7)
Add
10-12 curry leaves, add tomato puree and saute for 1 minute.
8)
Add
turmeric powder, cumin powder, coriander powder, red chilli powder, goda
masala, add little water and saute well on a low heat for 1 minute or until the
oil begins to separate.
9)
Add
3 cups water and cooked moong.
10)
Add
tamarind paste, salt and sugar as per taste and cook on a slow heat for
8-10 minutes.
11)
When
you can see that the oil begins to separate. Turn off the heat.
Preparation
First
add only the (above) cooked moong to serving bowl. Add mix gathi farsan over it
as needed.
Add
some finely chopped onions, coriander leaves and lime wedges. Serve with plain
pav or bread.
Tip
you
can use mixed sprouts. For example -moong, moth bean, chana. You can add red
chilli powder and tamarind paste as per taste.
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