Sprouted Moong dhal Kurma | Indian Curry Recipes

Sprouted beans is ideal when you want to make a quick, wholesome and healthy side dish. Sprouting increases the protein quality, vitamin and fibre content in the regular bean which improves the nutrition factor. Whenever I make sprouts I make an extra batch and freeze it. Comes in handy when you want to do some quick salad, kurma or sundal. 

Ingredients:
Sprouted moong dhal - 3 cups
Onion chopped - 1 cup
Tomato chopped-  1/2 cup
Turmeric powder - 1/4 tsp
Coriander powder - 1 1/2 tsp

Salt - to taste
Oil - 2 tsp

Grind to a paste:
Group A:
Ginger - 1" piece
Garlic - 4 cloves
Fennel seeds - 1/2 tsp
Cloves - 2
Cinnamon - a small stick
Green chillies - 3

Group B:
Grated Coconut - 3 tsp
Coriander leaves - 10 twigs

Method:
Grind ingredients under group A to a smooth paste in a blender adding a little water and set aside. Grind group B ingredients with about 1/3 cup of water.
Heat oil in a big pan and saute the onions till they turn soft. Now add the tomatoes and the turmeric and coriander powders. Saute until the tomato is cooked. Add the ground paste in group A with 1/2 cup of water and saute until the raw smell disappears. Now add the Sprouted moond dhal with required quantity of water and salt and allow it to boil until the moong bean is three-fourth cooked. Add the ground paste in group B and allow it to cook. Check the salt and thickness of the gravy at this stage and add water as required. Allow it to boil for 3 to 4 mins or until the moong dhal is fully cooked.
Serve hot with rotis, bread or rice. Makes an excellent filling for grilled sandwich.

Sending this to MLLA-#32 and Food-Palette - Green events.

Mung Beans