Moong Sprouts Cooked in Buttermilk


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This is a very tasty dish, prepared with moong dal sprouts cooked in thin buttermilk along with few spices.

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Moong Sprouts Cooked in Buttermilk recipe - How to make Moong Sprouts Cooked in Buttermilk

Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving

Ingredients
moong (whole green gram) sprouts - 2 cups
buttermilk - 1 cup
water - 1/4 cup
turmeric powder (haldi) - 1/2 teaspoon
salt as per taste

To Be Ground To A Coarse Red Chilli-garlic Paste
garlic clove - 10-15 pods
red chilly powder - 1 teaspoon
(or)
while dried red chilli - 2

Optional Ingredients
sonth powder - 1/2 teaspoon
cumin powder - 1/2 teaspoon
black peppercorns (kalimirch) powder - 1/2 teaspoon

For The Tempering
oil - 1 tablespoon
mustard seeds ( rai / sarson) - 1 teaspoon
cumin seeds (jeera) - 1/2 teaspoon
curry leaves (kadi patta) - 1 whole sprig
asafoetida (hing) powder - 1/2 tea spoon
green chilli - 3 , slit green chilli vertically
whole red chilli - 1
Method
  1. Boil Moong sprouts with water. If using a pressure cooker, they can be boiled for 2 whistles.
  2. In a pan, add the boiled sprouts, turmeric powder, salt and give it a stir.
  3. Add buttermilk to it and let it boil for 3 mins.
  4. Add the garlic-red chilli paste to the pan and give it a nice stir.
  5. Cover with a lid and let simmer for 5-7 mins. Sonth, black pepper powder, cumin powder can be added to the dish, at this stage. Though, these spice powders are optional.
  6. Heat oil in a small pan. Add mustard seeds, cumin seeds.
  7. When the seeds crackle, add asafoetida, slit green chillies, whole red chilli and curry leaves. Add the tempering to the cooked moong and mix well.
  8. Serve hot with whole wheat rotis, jowar rotis, bajra rotis etc. and even with rice.

Tip:

  1. Ensure that buttermilk is completely absorbed. We want the dish to be semi solid and not runny. Also, if boiled for a longer time, the dish might turn into a solid lump.
  2. So, ensure that the mix is semi solid when turning off the gas stove.


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This recipe was contributed by Ta Nuja on 26 Sep 2015


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