Sprouted Moong and Potato Curry

Recipe from Banu’s Cookbook 

Ingredients:

1 Big cup of Sprouted Moongs (Cleaned and Washed)
2 Small Potatoes Chopped
1 Large Onion
2 Roma Tomatoes
2 tbsp Dry Corriander Seeds
1 Tbsp Cumin Seeds
1 Tbsp Black Pepper
1/2 Cup Grated Fresh Coconut
1/4 Bunch Corriander Leaves
8 Curry Leaves
1/2 tsp Mustard seeds
Oil for cooking
Salt to Taste

(Raw Sprouted Moong)

Method:

1) Slice Onions and Tomatoes. In a non stick pan, heat some oil and saute the onions and tomatoes. Set it aside.
2) In the same pan or another pan, heat some more oil, saute the corriander seeds, cumin seeds and Black Pepper. Once they are almost done, add the coconut and saute for a few more minutes.
3) Once all the sauteed ingredients are cool, grind them into a paste.
4) In a heavy bottommed pan or pressure cooker, add oil and add seasoning of mustard seeds and curry leaves.
5) Add the ground paste, sprouted moong, cut potatoes, salt and cook it until the moong and potatoe is done. If you are using a pressure cooker, pressure cook the whole thing for about 5-6 whistles.
6) Garnish with some Lemon juice and chopped corriander leaves.
7) Serve hot with either chapathi or rice.

       

(Cooked Curry)