Indian recipes

Moong Sprout Curry

Course : Indian
Serves: 1

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1 cup sprouted moong

1 medium green chilli

1 stalk curry leaves

1 teaspoon coriander leaves finely chopped

3 pinches asafoetida -- (3 to 4)

1/2 teaspoon mustard and cumin seeds mixed

2 tablespoons oil

1 teaspoon salt to taste

1/2 cup tamarind water extract

---MAKE PASTE OF---

1/2 medium fresh coconut -- (1 cup grated)

1 piece ginger

---ROASTED TOGETHER FOR PASTE---

1 teaspoon coriander seeds

3 medium dry whole red chillies

1/2 teaspoon methi -- (fenugreek) seeds

1/2 teaspoon cumin seeds

Preparation / Directions:

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

Moong Sprout Curry

Ingredients:

Preparation / Directions:

More Indian Recipes