- Any Sprouted pulses 2cups
- Oil 3tsp
- Onion chopped 1/2 cup
- Ginger garlic paste 1 1/2 tsp
- Tomatoes chopped 1 cup
- Curry leaves 5
- Turmeric powder 1/4 tsp
- Chili powder 1tsp
- Dhania powder 1 1/2tsp
- Coriander 1/2 cup
- Mustard 1tsp
- Coconut shredded 1/2 cup
- Salt to taste
- Water
- Potatoes cubed 1 cup (optional)
Method:
- Wash the sprouted pulses with water and put it in a pressure cooker.
- Add potatoes and pour water until the sprouts are covered fully with water.
- Cook just for 1 whistles. Remove form heat. Allow it to cool.
- Now take a mixie jar and grind the coconut, coriander and 2tbsp of cooked sprouts with little water to a fine paste. Keep aside.
- Not heat a kadai or wok. Add oil, when hot add mustard, when the splutters add onions and fry them until transparent.
- Add ginger garlic paste and fry well. Now add tomatoes and curry leaves, fry them until soft.
- Add turmeric, chili powder and dhania powder. Saute it.
- Now add the cooked sprouts and potatoes, pour more water and stir it. Add salt to taste.
- Now add the grounded paste and adjust the water. Allow to boil for 2mins.
- Transfer to a serving bowl.
- Serve with rice or rotis.
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