Skip to main content
By
Post a Comment

SPROUTED WHOLE MOONG SALAD /MOLAKE HESARUKALU KOSAMBARI

By




·            Preparation time:20 min, Cooking time:15 min, yield:serves 2

      INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
SPROUTED WHOLE MOONG DAL
1 CUP
2
FRESHLY GRATED COCONUT
2 TBSP
3
GREEN CHILLIES
3-4 NOS
4
CHOPPED CURRY LEAVES
6-8 NOS
5
CORIANDER LEAVES
FEW
6
ASAFOETIDA
1/8 TSP
7
COOKING OIL
2 TSP
8
MUSTARD
1 TSP
9
LEMON JUICE
1 TSP
10
GRATED CARROT
1/2 CUP
11
SALT
TO TASTE

    METHOD:

 1.wash and Soak whole moong with enough water,cover and rest it for overnight.And drain all the excess water in the morning.         
2.Cover Strained whole moong with damp cloth, and place it in an air tight container and keep it in a warm place for about 24-30 hours to sprout.

3.  Heat the oil in a small frying pan,add mutard seeds,once it splutters add chopped green chillies, curry leaves, asafetida and fry for 30 secs.switch off the heat,and keep it aside.
4.  Take a mixing bowl, add sprouted whole moong, grated carrot, gratedcoconut,mustard seasoning, salt,and lemon juice and keep itide. 



TIPS:

Add all the ingredients in a mixing bowl, cover and keep it aside.before serving, mix all and serve immediately.

You can keep whole moong in a warm place for few more hours to get longer sprouts.

if you take one cup whole moong, it will be double in size once Sprouted.
Labels:

Comments

Post a Comment

please do not post spam link in the box.

Popular posts from this blog

BALEKAYI BAJJI/ RAW BANANA FLITTERS

By
  Preparation time:25 min Cooking time:45 min Serves:6-8   INGREDIENTS: SI NO CONTENTS QUANTITY 1 CHICKPEA FLOUR/BESAN 2 CUP 2 RICE FLOUR 2-3TBSP 3 BAKING SODA 1/4 TSP 4 CAROM SEEDS/AJWAIN 1 TSP 5 CHILLI POWDER 2 TSP 6 OIL FOR FRYING 7 GHEE/ CLARIFIED BUTTER ½ TSP 8 RAW BANANA 2 MEDIUM 9 SALT TO TASTE METHOD: In a mixing bowl add flour, chilli powder, carom seeds, baking soda, salt and 1 tsp of ghee, mix well. Adding little water at a time make soft lump free batter. Make sure, the batter should not be too thick or thin.  Wash and peel the raw banana and cut them into thin slices, drop all the sliced bananas into thin butter milk. (Mix one tsp of yogurt into 1 glass of water) Heat enough oil for deep frying.Take banana slices and dip it into a b...
Post a Comment
Read more

BENDEKAYI HASI GOJJU/ OKRA/ LADIES FINGER CURRY

By
 Preparation time: 20 min,  Cooking time:25 min,  Serves: 3-4  INGREDIENTS: S I NO CONTENTS QUANTITY 1 OKRA/LADIES FINGER 250 GRAMS 2 BLACK SESAME SEEDS 1 TSP 3 CUMIN SEEDS 1 TSP 4 FENUGREEK SEEDS 1/2 TSP 5 GREEN CHILLIES 8-10 6 CURRY LEAVES FEW 7 CORIANDER LEAVES FEW 8 TAMARIND PULP 1 TSP 9 GRATED COCONUT 2-3 TBSP 10 MUSTARD SEEDS 1 TSP 11 CHANNA DAL 1 TSP 12 URAD DAL 1 TSP 13 TAMARIND PULP 1 TSP 14 MASHED JAGGERY 1-2 TSP 15 SALT TO TASTE METHOD: Clean and cut the Okra/ladies finger into half inch thick round slices. Fry chopped Bendekayi/Okra with 2 tbsp of oil in a pan, till tender ad crisp. Transfer fried okras into bow...
Post a Comment
Read more

TOMATO KAI GOJJU/ GREEN TOMATO CURRY

By
Preparation time: 20 min,  Cooking time: 20 min, Yield: Serves: 4-5 SI NO CONTENTS QUANTITY 1 GREEN TOMATOES 4-5 2 GRATED COCONUT 1/2 CUP 3 CHANA DAL 1 TSP 4 URAD DAL 1 TSP 5 MUSTARD SEEDS 1 TSP 6 DRY RED CHILLIES 8-10 7 ASAFOETIDA/ HING 1/8 TSP 8 CURRY LEAVES FEW 9 MASHED JAGGERY 1/4 CUP 10 OIL 2-3 TSP 11 CILANTRO FEW 12 SALT TO TASTE METHOD: Heat 1 tsp of oil in pan, add chana dal, urad dal, curry leaves, coriander leaves, asafetida and red chills and fry till aromatic.  Or light brown. Add grated coconut to fried ingredients adding little water, make a fine paste and keep it aside. Heat the oil in pan add mustard seeds, when it splutters, add chopped green tomatoes, add little water ,...
Post a Comment
Read more