Monday, 8 August 2011

Sprouted Green gram curry & Theplas (Maami's corner)


Sprouting enhances nutritive value of pulses & makes it easily digestible too.



INGREDIENTS:
Sprouted green gram: 250 g
Tomato: 2 chopped fine
Onion: 2 chopped
Cumin: 1/2tsp
Turmeric powder: 1/4tsp
Asafoetida: 1/4tsp
Oil: 2 tbsps

To roast & grind:
Coriander seeds: 1 tsp
Mustard seeds: 1/2tsp
Fenugreek: 1/4tsp
Pepper: 1 tsp
Aniseed: 1 tsp
Dry red chilli: 6
Coconut: 1/2cup

METHOD:

Heat 1 tbsp oil, fry ingredients under roast & grind, till it becomes light brown.
Grind & keep aside.
Heat remaining oil, add asafoetida, cumin & chopped onion. Sauté well, add tomatoes & turmeric powder.
Add sprouts & one cup water. Cover & cook till done
Add ground masala & salt.
Serve with rotis/theplas & raita.

THEPLAS:
Whole wheat flour: 1 cup
fenugreek leaves: 100 g
ajwain: 1 tsp
coriander powder: 1/2 tsp
red chilli powder: 1/2 tsp
green chilli: 2 crushed
ginger-garlic paste: 2 tsps
cumin powder: 1tsp
curd: 1/2 cup
salt to taste
oil/ghee: 2 tsps
Knead wheat flour with all the above ingredients to a smooth, pliable dough. Rest it for a while.
Make small balls of the dough, roll out each one & cook on a girddle/tawa till brown on both sides.
Smear more ghee, if you like. Serve with sprouted green gram curry.    

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