Pulses are the main part of our daily food. To have new taste we should be making them by changing the style of cooking. Pulses are rich in proteins and carbohydrates, but after germination of these nutrients are increased many times.
Loaded with nutrients and fibre, the Sprouted pulses are more beneficial for us than simple pulses. Here we have a recipe for Sprouted Moong Dal Curry
Essential ingredients – Ingredients for Sprouted Moong Dal Curry
- Bean sprouts – 1 cup
- Salt – as per taste (1 teaspoon)
- Tomatoes – 2
- Ginger – 1 inch long piece
- Raw coconut – 2 table spoon (detritus includes pieces) if you wish
- Green chilli – 2
- Ghee – 1 table spoon
- Asafoetida – 2 pinch
- Cumin seeds – ¼ teaspoon
- Turmeric powder – ¼ teaspoon
- Dnian powder – a small spoon
- Red chilli powder – less than a quarter teaspoon
- Garam Masala – less than a quarter teaspoon
- Green coriander- a table spoon
Method-How to make Sprouted Moong Dal Curry
Wash the sprouted moong and take in the cooker. water (three times the water), add salt, please close the cooker and let it to cook lentils. After ONE whistle, cook 3-4 minutes until the dal is ready.
Add grated tomato, green pepper, ginger and coconut in take to the mixer.Put butter oil in the deep frying pan Raise the heat put asafoetida and cumin in ghee . After thundering cumin seed, add turmeric powder, coriander powder and add the masala paste. Heat spice paste over the butter oil so that the butter oil begin swimming.
Open cooker dal, make the mixture to the correct thickness by adding water, the roasted spices, red pepper and hot spices thus Mungdal sprouted dal is ready.Taste and adjust salt.
Ready to fill into the cup of lentils, coriander leaves and ghee or butter should be sprinkled. Hot piping Sprouted moong dal may be eaten with hot chapati or naan or rice.