Moong sprout curry

1 servings

Ingredients

Quantity Ingredient
1 cup Sprouted moong
1 Green chilli
1 Stalk curry leaves
1 teaspoon Coriander leaves finely chopped
3 Pinches asafoetida; (3 to 4)
½ teaspoon Mustard & cumin seeds mixed
2 tablespoons Oil
Salt to taste
½ cup Tamarind water extract
½ Fresh coconut; (1 cup grated)
1 1 inch piece ginger
1 teaspoon Coriander seeds
3 Dry whole red chillies
½ teaspoon Methi; (fenugreek) seeds
½ teaspoon Cumin seeds

Directions

MAKE PASTE OF

ROASTED TOGETHER FOR PASTE

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

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