Monday, 29 July 2013

Moong Sprout Ki Sabji (Indian Dry Savory Of Sprout Green Gram)

Sprout Moong Dal Ki Sabji (indian Savory Of Sprout of Green Gram)

Any whole grain when sprouted becomes easier to digest as well as more nutritive because the sprout on the seeds are rich in vitamin B and Vitamin C. Moong dal is very light to digest and thus after sprouting it not only becomes more easy to digest but very nutritive. Sprouts are very good for growing children, pregnant women, and any person recuperating from illness. In Indian especially in Maharashtra sprouts are integral part of food.
Savory of moong sprouts with very little oil and mildly salted and spiced is absolutely delicious and when accompanied with soup and salad makes a complete light, low calorie fat-less meal. The savory can be had for snack with a dash of lemon.
Preparation Time: 5 min
Cooking Time: 5 minutes
Servings: 4 Large Servings
Ingredients Required For Making Moong Sprout Sabji (Indian Savory of Sprouted Whole Green Gram):
  • 150 gm. Whole Green Gram (Moong Dal)
  • 5-6 Curry Leaves (Kadi patta) (optional)
  • 1 Teaspoon Cumin Seeds
  • 1/2Teaspoon Mustard seeds
  • 2 Green Chilies
  • 1/2Lemon
  • Salt to taste
Direction For Making Moong Sprout Ki Sabji:
  • Wash the sprout in flowing water.
Washed Sprouts
  • Remove the seeds from the green chilies and cut them to small pieces.
  • Heat oil in a pressure cooker and when the oil is smoking hot lower the flame and add mustard seeds.
  • When the mustard seeds have spluttered add cumin seeds and pieces of green chilies. Let the cumin seeds splutter and green chili pieces change the color.
  • Add washed sprouts and mix nicely.
  • Add turmeric powder and salt.
Sprouts In Seasoning
  • Mix nicely and close the lid of cooker.
  • Bring the flame to high and cook till pressure is built in the pressure cooker.
  • Put the weight (Whistle) and lower the flame.
  • Cook for 2-3 min. after pressure is built and then remove the cooker from heat.
  • Allow the cooker to cool.
  • Sprouts will keep on cooking by the heat under pressure when the cooker is allowed to cool.
  • Mix the cooked sprouts and take out the cooked sprouts in a serving bowl.
  • Squeeze the lemon and sprinkle the juice on the sprouts.
  • Garnish with coriander sprigs (Cilantro) and fresh green chili.
  • Serve hot as side dish to main course or with soup and salad as main course.
  • Serve with some besan ki sev and finely cut onion and tomato as snack.
Moong Sprouts Ki Sabji
  • Always wash sprouts before use.
  • Sprouts should not be over whelmed with strong spices. If done so the delicate flavor of sprouts will be lost.
  • Lemon juice should be added only after cooking not while cooking, if lemon juice is cooked along with food it leaves bitter taste, thus spoiling the taste of food.
  • Do not cook sprouts for long time in cooker; over cooked sprouts do not taste good.
  • Always taste green chilies for hotness before adding and then change the amount of green chilies as per requirement.
Suggested Variations:
  • Sprouts can be cooked in wok instead of cooker. Time taken for cooking will change from 10 min. to 15 min.
  • Amchur powder can be added instead of lemon juice.
  • 1 finely cut tomato can be added to the oil after the cumin seeds have spluttered, and then sprouts can be added and cooked.
  • To the seasoning add finely cut one onion and cook till transparent. Add finely cut one tomato and cook till soft and then add sprouts and cook till soft (10 min. in wok and 2-3 min. in pressure cooker after the weight is placed)

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