Healthy and delicious
I am currently in love with this dish! It's super healthy , cheap, easy and delicious. In my last post I showed you how to sprout your own mung beans at home - https://steemit.com/food/@mummyimperfect/veg-recipe-sprouted-mung-daal - this recipe is a good way to cook your sprouted mung beans. You can eat this sprouted daal with rotis, parathas, rice, quinoa or just with some vegetables or a salad for a light reduced carb meal.
Sprouted mung beans made from 1 cup of dried mung beans (they grow in size so you will have a medium bowl full)
1 large onion - finely chopped
2 green chillies - finely chopped
4 cloves of garlic - finely chopped
2 inch piece of root ginger - finely grated
1 medium tomato - chopped
2 tbsp sunflower oil
1 tsp mustard seeds
1 tsp of salt
1 tsp of turmeric
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
2 tbsp natural yogurt (optional)
small handful of coriander leaves for garnish
- Heat 2 tbsp of sunflower oil in a large pan. Add 1 tsp mustard seeds.
- When the mustard seeds start to pop, add the chopped onion and fry on medium heat until it's lightly browned.
- Then add all the dry spices ( 1 tsp of salt, 1 tsp of turmeric , 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander) and the chopped tomato. Stir continuously and cook until the you have a well combined spice paste that leaves the side of the pan. You can add a splash of water if it starts to get too dry. The point is that you are cooking the spices together.
- Add the sprouted mung beans and mix well. Then add half a cup of water and cover and simmer for 5 to 10 minutes. The sprouted beans should be tender and full of flavour.
- This is optional and of course vegans can leave out, but I added 2 tbsp of natural yogurt because I found that the chillies I put in were super hot and my kids would have refused to eat it! The yogurt cooled it down and gave it a nicer flavour.
- Garnish with coriander and enjoy with any of your favourite sides.
Bon Appetit Amigos! ;)