For the first time this year, at the beginning of spring, I planted a couple of dahlia bulbs. It took a good long while for the first shoots to come out of the soil and it seemed like it took even longer for the first bud to show up on the plant. Finally last week, after what seemed like an endless wait the plant got its first bloom. And I have to admit that it seems well worth the wait when the result looks like this..........
Moving on to the reason for this post, a simple and satisfying sprouted mung bean curry. On my last visit to her home, my friend V made a salad with sprouted mung beans that I loved... Inspired by that salad, I made this curry that is just ridiculously simple to make. In addition because of the sprouted mung beans this curry packs a nutritional punch too. If you are in the mood for a simple, delicious curry to go with your phulkas or rotis or even just as a salad this might be the curry for you :-)
Click here for a printable view of this recipe
Ingredients and Method to make mung sprout dry curry
1 large onion cut fine
2 medium tomatoes cut fine
4 1/2 cups of mung bean sprouts ( to learn how to make mung bean sprouts check this post )
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida powder (hing)
1/4 tsp turmeric powder
3 Thai or Indian variety green chilies cut fine(or according to taste)
1 inch piece of ginger minced
salt to taste
water as required to cook the beans
Heat oil in a large heavy bottomed pan, add mustard seeds to it. When the mustard seeds start to splutter add cumin seeds, quickly followed by green chilies, turmeric powder, asafoetida powder and give it a quick stir.
Add onions and saute until it is transparent, add minced ginger and stir a few times. Add tomatoes and saute until it is cooked and it turns soft and mushy.
The copyright of this content belongs to Veginspirations.com
Add mung bean sprouts and a little bit of water and allow the sprouts to cook. Keep the pan closed with a lid to speed the process of cooking. When the sprouts are cooked, soft but not mushy, add salt to taste. (Add salt at the end because adding it earlier will not allow the mung beans to cook properly)
Allow the curry to remain on low to medium low heat for another couple of minutes for the flavors to mingle.
Remove and serve hot with rotis or as a side dish to any Indian themed lunch /dinner or even as a salad.
This sprouted mung bean curry is off to the MLLA-24 event being hosted by Diana originally started by Susan
Moving on to the reason for this post, a simple and satisfying sprouted mung bean curry. On my last visit to her home, my friend V made a salad with sprouted mung beans that I loved... Inspired by that salad, I made this curry that is just ridiculously simple to make. In addition because of the sprouted mung beans this curry packs a nutritional punch too. If you are in the mood for a simple, delicious curry to go with your phulkas or rotis or even just as a salad this might be the curry for you :-)
Click here for a printable view of this recipe
Ingredients and Method to make mung sprout dry curry
1 large onion cut fine
2 medium tomatoes cut fine
4 1/2 cups of mung bean sprouts ( to learn how to make mung bean sprouts check this post )
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida powder (hing)
1/4 tsp turmeric powder
3 Thai or Indian variety green chilies cut fine(or according to taste)
1 inch piece of ginger minced
salt to taste
water as required to cook the beans
Heat oil in a large heavy bottomed pan, add mustard seeds to it. When the mustard seeds start to splutter add cumin seeds, quickly followed by green chilies, turmeric powder, asafoetida powder and give it a quick stir.
Add onions and saute until it is transparent, add minced ginger and stir a few times. Add tomatoes and saute until it is cooked and it turns soft and mushy.
The copyright of this content belongs to Veginspirations.com
Add mung bean sprouts and a little bit of water and allow the sprouts to cook. Keep the pan closed with a lid to speed the process of cooking. When the sprouts are cooked, soft but not mushy, add salt to taste. (Add salt at the end because adding it earlier will not allow the mung beans to cook properly)
Allow the curry to remain on low to medium low heat for another couple of minutes for the flavors to mingle.
Remove and serve hot with rotis or as a side dish to any Indian themed lunch /dinner or even as a salad.
This sprouted mung bean curry is off to the MLLA-24 event being hosted by Diana originally started by Susan
