Ingredients and Method to make sprouted mung bean curry
4 cups of sprouted mung beans (moong dhal)
To learn more about how to soak and sprout the mung beans read this post
1 large tomato cut fine
1/4 tsp turmeric powder
1/4 tsp red chili powder (or to taste) (optional)
salt to taste
1/4 cup plain yogurt (curds/dahi/thayir)
1 tbsp oil
1/2 tsp cumin seeds
Grind together to a fine paste
1 small onion cut fine
1 tsp cumin seeds (jeera/jeeragam)
1 tsp coriander seeds (dhania/kothamalli virai)
3 Thai or Indian variety green chilies (or to taste)
1 inch piece of ginger
For garnish
handful of cilantro (coriander leaves) cut very fine
Grind onion, cumin, coriander,green chilies and ginger to a fine paste in a spice grinder or blender adding a few drops of water as required to enable the blades to move. Keep the paste aside.
Heat oil in a heavy bottomed large pan. Add cumin seeds to it, when the seeds begin to sizzle add the ground paste to it and stir until the onion paste completely loses its raw smell. Take your time with this, keep the heat on low to medium throughout this process. It took me about 3 to 5 minutes for the onions paste to cook completely.
Add turmeric powder and tomatoes and stir until tomatoes turn soft and mushy.
Add sprouted mung beans and water as required and allow the mung beans to simmer until it is soft and firm, not mushy
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When the mung beans are cooked add salt to taste and red chili powder if using and allow to simmer another couple of minutes.
Finally add whisked plain yogurt, mix well. Remove from heat, garnish with cilantro and serve hot with phulkas or any type of roti (Indian flat bread)
4 cups of sprouted mung beans (moong dhal)
To learn more about how to soak and sprout the mung beans read this post
1 large tomato cut fine
1/4 tsp turmeric powder
1/4 tsp red chili powder (or to taste) (optional)
salt to taste
1/4 cup plain yogurt (curds/dahi/thayir)
1 tbsp oil
1/2 tsp cumin seeds
Grind together to a fine paste
1 small onion cut fine
1 tsp cumin seeds (jeera/jeeragam)
1 tsp coriander seeds (dhania/kothamalli virai)
3 Thai or Indian variety green chilies (or to taste)
1 inch piece of ginger
For garnish
handful of cilantro (coriander leaves) cut very fine
Grind onion, cumin, coriander,green chilies and ginger to a fine paste in a spice grinder or blender adding a few drops of water as required to enable the blades to move. Keep the paste aside.
Heat oil in a heavy bottomed large pan. Add cumin seeds to it, when the seeds begin to sizzle add the ground paste to it and stir until the onion paste completely loses its raw smell. Take your time with this, keep the heat on low to medium throughout this process. It took me about 3 to 5 minutes for the onions paste to cook completely.
Add turmeric powder and tomatoes and stir until tomatoes turn soft and mushy.
Add sprouted mung beans and water as required and allow the mung beans to simmer until it is soft and firm, not mushy
The copyright of this content belongs to Veginspirations.com
When the mung beans are cooked add salt to taste and red chili powder if using and allow to simmer another couple of minutes.
Finally add whisked plain yogurt, mix well. Remove from heat, garnish with cilantro and serve hot with phulkas or any type of roti (Indian flat bread)
