Thursday, April 16, 2015

Sprouted Moong Upkari.


Sprouted Moong Upkari.


Clean one cup of whole green moong and soak in plenty of water overnight or for 8-10 hours. Wash well and drain the water. 


Put the moong in a vessel or tin with tight lid and leave aside for 12-20 hrs. near a warm place. They will start sprouting. These are called sprouted pulses. 


They can be consumed as it is or steamed a bit. Bhaji can be prepared with the same.


Heat 2 tblsp oil in a thick bottomed kadai. When hot add 1 tsp rai (sasam) when it splutters add 3-4 red chilly cut to pieces or you can add chilly powder too, a few curry leaves, 1 tsp hing powder and 1 tsp haldi powder.


Mix well add in the sprouts, salt to taste and one cup of water. Cover and let cook on medium heat till well cooked. Once done add ¼ cup of freshly grated coconut for garnishing. 


Serve with roti or as a side dish with dal-chawal.

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