Sprouted Moong with Potatoes

 

Sprouted Moong with Potatoes 

Sprouts are always a good choice of protein in a meal. It is easy to be prepared and tastier too. I generally sprout most of the pulses found in the grocery. This time green moong was my choice.   Usually pulses are sprouted by soaking it overnight and then hanging them on a piece of white cloth.But what I do is soak them overnight and remove all the water meant for soaking. The soaked pulses are then transferred to another dish layered with an absorbent paper [where some amount of water is sprinkled on it] & this is then kept for another day until the sprouts start popping up. I sprout in large quantity and keep frozen in a zipper bag. Hence has a long shelf life when deep freeze. 

2 cups of Sprouted Moong daal

1 medium size potato cut into small chunks

1 medium sized tomato sliced

Crushed garlic and ginger 1 tsp

Chopped green chilies of 2

Chopped coriander leaves- a handful

Red chilly powder 1 tsp

Turmeric powder ½ tsp

Coriander powder 1 tsp

Garam masala powder 1 ½ tsp

Jeera ¼ tsp 

Salt to taste

Oil as required

Water for cooking 

Method 

• Heat oil in a pan and add jeera to splutter.
• Add tomatoes, ginger & garlic and stir fry for 3 minutes until tomatoes are crushed and become saucy.
• Add all dry powders to this sauce.
• Then add potatoes and sauté for another 2 to 3 minutes.
• Add the sprouts to the mix and add a cup of water.
• Add salt and simmer the gas. Close the pan with a lid and cook until the sprouts and potatoes are soft enough.
• Garnish with chopped coriander leaves and green chilies.

 Serve with rice or rotis