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SPROUTED MUNG BEANS AND METHI DHAL/CURRY
by
Gita Jaishankar
Calificación: 4.0
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%20leaves,%201%20bunch.%3C/p%3E%3Cp%3EMedium-size%20red%20onion,%201.%3C/p%3E%3Cp%3EGreen%20chilies,%201-2.%3C/p%3E%3Cp%3EGarlic,%201%20clove%20or%20garlic%20paste,%201/2%20teaspoon.%3C/p%3E%3Cp%3EMustard%20seeds,%201%20teaspoon.%3C/p%3E%3Cp%3ECumin%20seeds,%201%20teaspoon.%3C/p%3E%3Cp%3EAsafetida,%201%20pinch.%3C/p%3E%3Cp%3ESalt%20as%20per%20taste.%3C/p%3E%3Cp%3ECurry%20leaves%20and%20chopped%20cilantro%20for%20garnishing.%3C/p%3E%3Cp%3ETurmeric%20powder,%20%C2%BD%20teaspoon.%3C/p%3E%3Cp%3EPREPARATION:%20Wash%20the%20mung%20bean%20sprouts.%20Remove%20the%20methi%20leaves%20from%20the%20stems%20and%20rinse%20them%20to%20take%20out%20the%20dirt.%20Dice%20the%20onion%20and%20green%20chili%20finely%20and%20crush%20the%20garlic%20coarsely.%20Take%20a%20pressure%20cooker%20or%20a%20pressure%20pan%20and%20put%20the%20washed%20mung%20bean%20sprouts,%20greens,%20diced%20onions,%20chilies,%20crushed%20garlic,%20curry%20leaves,%20turmeric%20powder,%20salt%20as%20per%20taste%20along%20with%20some%20water%20just%20enough%20to%20cover%20everything.%20Pressure%20cook%20for%20about%2010-15%20minutes%20up%20to%203%20whistles.%20When%20the%20pressure%20is%20released,%20mash%20the%20content%20with%20the%20back%20of%20the%20spatula.%20Meanwhile%20heat%20a%20small%20pan%20with%201%20teaspoon%20of%20oil.%20When%20the%20oil%20is%20hot%20enough,%20add%20the%20mustard%20seeds.%20When%20the%20mustard%20seeds%20start%20to%20splutter,%20add%20the%20cumin%20seeds,%20asafetida%20let%20them%20fry%20for%2030%20seconds%20and%20switch%20off%20the%20stove.%20Add%20the%20seasonings%20to%20the%20dhal%20and%20mix%20everything%20well,%20garnish%20with%20chopped%20cilantro,%20and%20serve%20hot%20with%20idlis,%20dosas,%20rotis,%20or%20rice.%3C/p%3E){kind=link}