Sprouts are protein-powerhouses (especially for vegetarians). Sprouts are something that you will find in my kitchen every other week. I just rotate the dal used to sprouts so that there is variety. If you are making mixed sprouts, make sure you mix beans that have the same cooking time when sprouted, else some may take longer to cook while others turn soggy. eg. don’t mix horsegram sprouts with moong dal sprouts…as horsegram sprouts need to be cooked/steamed longer than moong or red chori chana sprouts. This is a simple sprouts recipe that goes well with roti, chawal or just as a dish by itself.
Moong beans and red chori chana– 1 cup (dry)= 4 cups – sprouted ( you can use any combination of sprouted beans).
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/2 tsp
Peppercorns – 20 or to taste
Coriander Seeds – 2 tbsp
Turmeric Powder – 1/2 tsp
Dry Red Chillies – 5 or to taste
Shredded Coconut – 1 cup
Asafoetida – 1 pinch
Onion – 1 med, chopped
Tomatoes – 2 med, chopped
Water – 2.5 cups (approx)
Curry Leaves – few
Salt – to taste
Cilantro – for garnish
Lime/Lemon Juice – to taste
Heat 1 tsp of the oil in a skillet on medium heat. Add in the mustard seeds and allow them to pop. Add in the fenugreek seeds, peppercorn and the coriander seeds. Give it a 30-40 second roast and add in the dry red chilies. Constantly stir and cook till the spices give out a nice aroma AND the chilies turn a darker color. Add in the shredded coconut and keep stirring till the coconut dries up. Put all of the above in the blender and keep aside.
In the same pan/skillet, pour the balance of the oil. Allow it to heat up. Add in the asafoetida and the turmeric powder and then the oions. Cook till the onions turn golden.
Combine this in the blender with coconut mixture. Blend while pouring in the water little at a time to make a smooth paste.
In a pressure cooker, add in the sprouted moong, ground coconut/onion mixture, balance of the water, curry leaves, salt and tomatoes. Mix well. Close cooker and allow it to whistle 1 time. Carefully release the pressure from the pressure cooker after 2-3 minutes by running cold water over the lid (in the sink) to avoid over-cooking.
Garnish with lemon/lime juice and cilantro and it is ready to serve. Serve hot with rice or chapatis (We love to eat it by itself!) Serves 6-8.
1. Use desiccated coconut if fresh is not available.
2. Cook in a pan/pot for just a little longer time, in case you don’t have a pressure cooker..