Tuesday, December 7, 2010

Sprouted Moong Usal/ Curry


Sprouts are my family favourites!! They always have some reserved space in my refrigerator & have always come to my help when there are no veggies and above all...are always relished & proved to be a great hit even for my little one!! Above all their health benefits do not prevent me from making them at least twice a week!!

Sprouted Moong Usal/ Curry

Serves: 3-4                    Preparation Time: 10 mins               Cooking Time: 15 mins


1 bowl sprouted moong
1 onion, finely chopped
1 tomato, finely chopped
1 tbspn grated ginger garlic
1 tsp kashmiri red chilli pwd (for color)
1/2 tbspn red chilli pwd
1/2 tsp home-made garam masala OR Everest garam-masala will do
pinch of mustard seeds, pinch of cumin seeds, pinch of haldi pwd
4 tbspn oil
2 bowls water
salt as per taste
few coriander leaves for garnish

Step 1: Heat the oil in kadhai.Add mustard seeds. As they splutter, add cumin seeds. 
Step 2: Add onion & fry till golden brown.
Step 3: Add grated ginger garlic & saute for 30 sec.
Step 4: Add tomatoes & saute till they are mashed well.
Step 5: Add haldi & salt.

(At this stage, I take out a small portion of this masala in a different pan & cook the curry separately for my toddler with some kitchen king masala, since he does not eat spicy yet. This makes life simpler for Moms)

Step 6: Add rest of the spices (except garam masala) & mix well. Saute for another 30 secs.
Step 7: Add sprouts & water. Mix well & let it cook uncovered for 8-10 mins.

Note: I generally like to cook it uncovered since I believe that the curry maintains its colors & above all since its already sprouted, it takes very less time in cooking. 

Step 8: Check if the sprouts are cooked & the curry has the desired consistency.
Step 9: Add garam masala & coriander leaves. Mix well & remove from heat. Serve hot with chapati.


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