Wednesday, 3 June 2015

HEALTHY RECIPE : SPROUT MOONG MISAL


HEALTHY RECIPE :  SPROUT MOONG MISAL





















2 CUP SPROUTED MOONG 

1/2 CUP WHITE CHICKPEAS

1 POTATO - STEAMED, PILED THEN MASHED

2 ONION- FINELY  CHOPPED

1 CUP TOMATO - FINELY CHOPPED

1 TSP. GINGER PASTE

1 TSP. GARLIC PASTE

1 TSP. CHILLI PASTE


















2 TBSP. TAMARIND PULP

PINCH SUGAR

SALT AS PER TEST

7-8 CURRY LEAVES

PINCH MUSTARD

PINCH CUMIN SEEDS

1 TBSP. RED CHILL POWDER

1 TSP. TURMERIC POWDER

1 TBSP. CUMIN POWDER

1 TBSP. GARAM MASALA

1/2 TSP. ASAFOETIDA 

2 TBSP. CORIANDER LEAVES - FINELY CHOPPED

3-6 TBSP. BESAN SEV

3-6 TBSP. CHEVDA

*
PRESSURE COOK THE MOONG SPROUT AND WHITE CHICKPEAS TILL ONLY TWO WHISTLES.
















HEAT THE OIL IN A THICK BOTTOMED PAN. ADD THE MUSTARD SEEDS, CUMIN SEEDS, DRY RED CHILLI AND CURRY LEAVES.
WHEN THEY CRACKLE ADD CHOPPED ONION AND SAUTE TILL LIGHT BROWN.
ADD TURMERIC POWDER, RED CHILLI POWDER, GARAM MASALA,CUMIN POWDER AND ASAFOETIDA. 
MIX WELL.
ADD CHOPPED TOMATO, MIX WELL TOGETHER AND SAUTE FOR TWO MINUTES.
ADD GINGER PASTE, GARLIC PASTE AND CHILLY PASTE SAUTE FOR 2 SECONDS.
















ADD MASHED POTATO AND TAMARIND PULP.
MIX WELL.
ADD SALT AND SUGAR. MIX WELL.
ADD REQUIRE WATER TO MAKE LIQUEFY MISSAL. STIRRING CONTINUOUSLY 
ADD PRESSURE COOKED WHITE CHICKPEAS AND MOONG SPROUT INTO 

















MIXTURE. MIX WELL. 
AND BOIL 5 MINUTES OR TILL MISAL BEING SOME THICK LIQUEFY.
SERVE HOT SPROUT MOONG MISAL IN A DEEP SERVING PLATE.
SPREAD THE BESAN SEV AND CHEVADA OVER MISAL.




















GARNISH WITH CHOPPED ONION AND CHOPPED CORIANDER LEAVES WITH LEMON WEDGES. AND FRESH BREAD OR BUN.






  







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