My latest obsession is sprouting. I’ve started to sprout at least two legumes every weekend. This weekend it was masoor dal (whole red lentils) & moong beans. After sprouting, if not using right away, I keep them in an air tight container and they keep well for up to a week.
Moong dal sprouts – 2 cups
Swiss chard – 1 bunch, chopped fine
For masala paste:
Grated fresh coconut – ½ cup
Garlic - 2 cloves
Cumin seeds - 1 tsp
Green chilies - 3 (or more to taste)
Chana Dal - ½ tsp
Urad dal - ½ tsp
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Dry red chilies - 2
Curry leaves - 6
- Grind the ingredients for masala into a smooth paste with little water.
- Add 4 cups of water to the sprouts and bring to a boil; simmer until they turn tender, takes about 5-8 minutes. Drain and keep aside.
- Heat 2 tsp oil in a large saute pan; Add the tadka ingredients and once the seeds start spluttering, add the chopped chard. Cover and cook till the chard is slightly wilted, about 3-4 minutes.
- Add the ground paste,salt and the sprouts. Cover and cook till the raw smell of garlic vanishes and chard is completely cooked, should take another 5-8 minutes.