Sprouts Curry for Chapati
- 150 grams Sprouted Moong (green gram)
- 2 medium-sized Onions (finely chopped)
- 2 small Tomatoes (ground or finely chopped)
- 2 Green Chillies (de-seeded and finely chopped)
- 1 teaspoon Cumin Seeds
- 4 Garlic Cloves (chopped finely)
- ½ inch Ginger Piece (grated)
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 2 tablespoons Oil
- Water as needed
- 1 tablespoon Fresh Coriander Leaves (finely chopped)
Heat a thick bottom pan on low flame.
Add the oil and as it warms up, add the cumin seeds.
Let them splutter and then add the onion.
Saute till the color changes to light golden brown.
Add the tomatoes, garlic, green chillies, and ginger.
Stir-fry till the mixture looks well cooked and the tomatoes get darken in color.
Season with salt, red chilli powder, turmeric powder and garam masala powder.
Give a stir and add the sprouted pulses.
Let them cook for few minutes so that they take in the flavors.
Add about 2 cups of water and cover it with a lid.
Let it simmer for about 10 to 15 minutes till the pulses get soften and the gravy thickens.
Add more water if needed and reduce it accordingly.
The gravy consistency is to be on the thicker side so as to serve with rotis or chapatis.
Garnish with the fresh coriander leaves and serve hot with rotis, phulkas or chapatis.
Use a combination of sprouted pulses for more nutrition and variation in taste
The curry can also be cooked in the pressure cooker, thereby reducing the cooking time