Whole Moong Dal Sprouts and Pepper Masala - Andhra Inspired Flavours

I sprouted some Moong this week.. So it is Sprout Mania in the house. I made some amazing Moong Pulao with it the other day, flavoured with mint. Next was the perfect cake! Yes, you heard it right. I made a savoury Moong Sprout and Semolina Cake. That recipe is a keeper.

With the last of the Moong Spouts I made this gravy. I took inspiration from the Mirchi Ka Salan gravy. The spices are all Andhra Inspired. Power Packed Tasty Gravy, perfect for rotis.



Ingredients

Whole Moong Dal (Moong Sprouts) 3 cups
Onions 2
Green Pepper 1
Red Pepper 1
Yellow Pepper 1

Mustard 1/2 tsp
Fenugreek seeds 1/4 tsp
Curry leaves few

Turmeric powder 1/2 tsp
Coriander powder 1 tbsp
Kashmiri Chilli powder 2 tsp

Tamarind paste 1 tsp
Coriander leaves to garnish

Oil and Salt to taste

To be ground to dry powder 
Roasted peanuts 2 tbsp
Roasted sesame seeds 2 tbsp
Roasted cumin 1 tbsp

To be ground to a paste
Garlic 6
Ginger 1 inch piece
Tomatoes 2
Coconut 1/4 cup

Method of Preparation

1. Heat a pan. Add the peanuts and roast. When they are almost roasted, add the sesame and cumin. Roast till a nice aroma comes. Powder them. Keep aside.

2. Make a paste of garlic, ginger, tomatoes and coconut. Keep aside.

3. Heat oil in the pan. Add mustard seeds. When it sputters, add fenugreek seeds and curry leaves.

4. When it sizzles, add the onions. Saute till the colour starts to change.

5. Add the ground tomato paste. Saute for a few minutes till the raw smell is gone.

6. Add chopped peppers and saute for a few more minutes.

7. Now add the moong sprouts. Saute for 2 minutes.

8. Add coriander powder, cumin powder, chilli powder, turmeric and the sesame-peanut powder. Mix well and cook for a couple of minutes.

9. Add tamarind paste, salt and 4-5 cups of water. Bring it to a boil.

8. Simmer till the sauce thickens. Garnish with coriander leaves.

Serve hot with rotis.


I am hosting a Healthy Cooking Event - Cooking with Sprouts. It is Priya's event.