Ingredients:
1 cup green moong
1 tbsp peanut oil
1 tsp mustard seeds
1 inch ginger, crushed
6-7 green chilies
1 stem green curry leaves
a pinch of asafoetida
½ tsp turmeric powder
½ tsp red chili powder
1 tsp dhana jeeru powder
2 tbsp sugar powder
½ lemon
a little bunch of cilantro, finely chopped
Soak 1 cup moong in ~3 cups water overnight.
The next day, drain off the water, and put the moong in a colander. Cover it with a wet tissue paper. Keep sprinkling it with water once in a while, just so that the moong can be kept moist and allow it to sprout well. Allow the moong to sprout for the day and prepare it on the third day.
In a large pan, heat 1 tbsp oil. Once heated enough, add the mustard seeds. Once they begin to pop, add the chopped green chilies, green curry leaves, ginger, asafoetida, turmeric powder and red chili powder. Add moong to it, along with 1 cup of water. Mix well. Cover the pan with it’s lid and allow to cook for a while. Keep mixing every once in a while and add water if required, until the moong is cooked. Add dhana jeeru powder and sugar. Mix well. Turn off the gas and squeeze in half a lemon. Mix well. Garnish with cilantro.
Serve hot as a snack.
4 comments:
hey that comment on my blog was a witty one!!! and this recipe is tasty too. btw, i made solkadhi for the "S" series. its a konkani recipe - ani told me abt it.
Oh vow, I have never heard about it, you have to make it, post it with pictures, for me to be able to make it too! :)
hey how abt smthg with sweet corn or squash??
Sweet corn Khichadi bani shake.. We make it all the time.. And I have only used suash in Quesadilla, which is not an Indian recipe.. so, not sure about it!
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