Sprouted Green Grams are my all time favorites. It can be raw, added into salads, chats etc. Sprouted green gram gashi called kirlail moogan gashi is the festive side dish made during Mahalaya avamasya. Will post that recipe sometime in the future. My favorite recipe is the Stir fried and lightly cooked green grams.
2 cups sprouted green grams
3 green chillies
1 sprig curry leaves
1/2 tsp mustard
1/2 tsp urad dal
pinch of hing
a tbsp shredded coconut, optional
Heat oil in a kadai, Splutter mustard seeds, add urad dal, slit green chillies, curry leaves. Add sprouted green grams, add little water and salt. Cook on medium flame. I cook it for just 5-10 minutes, I like mine crunchy. You can cook your desired consistency. Dissolve hing in a tsp of water and add. Optionally you can garnish with fresh coconut.
Serve it as a side dish or snack. I like it for breakfast too.
How to sprout?
Soak 1 cup of green gram/moong in 3-4 cups of water. Soak it overnight or for 8-12 hrs. Drain and rinse water 2 times with water. You can tie green grams in a wet thin cloth. I just spread it and cover in a wide pan. Let it rest for another day till the sprouts have grown.
2 comments:
I love this Manjula.Whenever I make Toamato saaru,I make usli as a side dish.It's delicious.I don't sprout it,it's a healthy option:))
Hi Manjula,
I make this dish often, although I don't use coconut or hing. Should try it with them. Even lemon juice adds a nice flavor. Thanks for sharing :)
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