Sprouted moong is a very common item in our kitchens as an ingredient to make salads, as you know. Since it is such a healthy food item, I was just wondering how to make a more interesting salad out of it. Most important for me was that the raw smell of the sprout should go. So I tried this method and it so happened that the consistency of the sprouted moong also changed for better! So, try this. I am sure you will love it!
Sprouted moong
1 cup
Salt
1 teaspoon
Roasted peanuts 1 tablespoon (crushed)
Grated carrot(optional)
1 tablespoon
Grated coconut
1 tablespoon
Lemon juice
For seasoning:
Oil
1 teaspoon
Mustard seeds
1/2 teaspoon
Ingu/hing/asafoetida)
1
pinch
Green chily
1 (finely
cut)
Coriander leaves 1 tablespoon (chopped)
Heat oil in a kaDai. Add mustard seeds. When they sputter add cut chilies, hing and chopped coriander leaves. Join in the sprouted moong and salt, and immediately turn off the flame. (By doing so, the moong stays crisp and this is what gives that special consistency for the dish). Stir well. Keep the kaDai closed for a few minutes. When cool add grated carrot, coconut, crushed peanuts and lemon juice and mix well. The dish is ready to serve!
By just doing this, the raw smell of the moong disappears and you can consume four times the usual quantity that you consume This can even be more of a `between meal' very healthy snack than just a salad. Usually in mixed vegetable salads, the the proportion of sprouted moong is about one fifth the quantity of vegetables. Here you may or may not use vegetables- choice is left to you!
Try now!
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