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.