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Again on a healthy kick, This is an easy one  which is often repeated and very customizable to the level of spice. The crunchiness makes it edible on its own as a salad too.
It needs a bit of planning though, but as a general rule I soak Moong and let it to sprout every week. so  there’s always abundance of sprouts to work with.

Soak whole green Moong over night or for 6+ hrs and drain, leave it in a warm place to sprout, depending on the season the spouting takes anywhere between 2 to 4 days, wash well every day and set it back to sprout. In summer we get almost an inch long sprouts , in winter it’s closer to a cm, but hey it’s sprouting and that’s all that matters. We are very non-picky kinda people.

once the sprouts are ready. move on to the Subzi.

Onion – 1 finely chopped
Tomato – I chopped
Ginger  – 1 spoon chopped
Green chilies, 2 / 3 ( or however much depending on the wimpiness of the consumers)
Garlic – few cloves chopped  ( Optional, but i rarely cook without gahhhlickkk)
Turmeric – ( my ever-present ingredient)
cumin/coriander pwd – 1 spoon
Cumin – spoon.
Cilantro – garnish
lemon/lime juice  – 1-2 spoons
Salt to taste.

Heat a spoon of oil, toss in cumin till it crackles, add in onion, ginger, garlic, green chilies + all powders and let it cook till it softens. Add in tomato, 1/2 cup cilantro and cover and cook, Once it becomes a cohesive mass , add in the sprouts , sprinkle some water, cook covered and remove from flame when cooked but still a bit crunchy. Add lemon juice and a dash of pepper and garnish with cilantro. and done!!!
Quick and easy and Excellent with Rotis.

  • You could add in finely chopped potatoes, tastes very good but we try to keep off the carbs, chocolate is our poison of choice ,we avoid adding carbs to the mix.
  • Garlic is totally optional, I cant resist adding them in , Ginger, Garlic, Green chilies – my perfect Trifecta .
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