Thursday, March 31, 2011

Sprouted Moong / Hesarkaalu Curry

Serving: 4


Sprouted Moong / Hesarkaalu: 1 cup
Onion: 1
Tomato: 1
Sambar powder: 1tsp
Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch
Garlic: 2
Coconut: 4tsp
Tamarind paste: 3tsp

Mustard seeds:1/2 tsp
Jeera: 1/2 tsp
Curry leaves: 6
Red Chillies: 2
Oil: 2 tbs

Soak Moong / Hesarkaalu for 6 to 8 hours. then take out water and keep in a airtight box for 10 to 12 hours to get sprout.
In a pan heat oil and add all seasoning ingredients, when mustard seeds stops splutter add finely chopped onion, garlic fry for few min now add Sprouted Moong / Hesarkaalu, salt and water and cook until Sprouted Moong / Hesarkaalu gets soft.

Grind coconut powder, turmeric powder, sambar powder, tamarind paste, chili powder with little water and add to cooked Sprouted Moong / Hesarkaalu, add chopped tomato and boil it for 4 to 6 min.

Garnish curry with chopped coriander leaves