This is a traditional Maharashtrian recipe of spicy sprouts in a thin watery gravy which is usually eaten with bread or as it is. It is a quick and easy recipe and it is a healthy option for breakfast!
Moth beans, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.Apart from a high level of proteins, moth beans also contain dietary fiber, Folate, vitamin B1. Moth contain high levels of proteins, including the essential amino acids insolence and Elysian, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet.
1/2 kg. sprouted moth beans
1/2 litre water
1 tbsp oil
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp roasted coriander powder
1/2 tsp roasted cumin powder
1/4 tsp mustard seeds
salt to taste
2 tsp lemon juice
Finely chopped onion
finely chopped coriander leaves
1. Pressure cook the sprouted moth beans on medium heat for two whistles
remove from cooker when the steam escapes.
.2. Take a deep pan and add oil. When the oil becomes hot, add mustard seeds and wait till they splutter. Then add turmeric powder, salt, chilli powder and coriander and cumin powder.
3. Then put the sprouted moth beans in the deep pan.
4. Cook for two minutes.
5. Garnish with lemon juice and coriander leaves. Mix well.
6. Serve hot! Enjoy! 🙂
Note: You can serve with bread or you can eat it as it is. You can also serve with onions.