Difficulty Level 3 (Griding required, preparation time required)
1 cup sprouted moong beans
1 cup sprouted moong beans
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard & cumin seeds mixed
2 tbsp. oil
salt to taste
1/2 cup tamarind water extract
1 tsp. coriander leaves finely chopped
3-4 pinches asafoetida
1/2 tsp. mustard & cumin seeds mixed
2 tbsp. oil
salt to taste
1/2 cup tamarind water extract
For paste:
1/2 fresh coconut (1 cup grated)
1″ piece ginger
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds (optional)
1/2 tsp. cumin seeds
1/2 fresh coconut (1 cup grated)
1″ piece ginger
1 tsp. coriander seeds
3 dry whole red chillies
1/2 tsp. methi (fenugreek) seeds (optional)
1/2 tsp. cumin seeds
- Cover the sprouts with water and add some salt.
- Boil until the sprouts are tender.
- Roast the coconut until golden and then grind into a smooth paste with ginger adding water as needed.
- Dry roast the coriander seeds, red chilies, methi seeds and cumin seeds, add to the already ground coconut paste and grind again.
- Heat oil, add cumin and mustard seeds and once they splutter, add curry leaves and asafoetida.
- Stir, add the paste and stir
- Add tamarind water and bring to a boil.
- Add sprouts, and simmer for 3-4 minutes. Serve hot with rice or chapati.