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Sunday, June 17, 2012

HOW TO SPROUT MOONG, MATH, RED CHOWLI BEANS


HOW TO SPROUT MOONG, MATH, RED CHOWLI BEANS

Soak 1 cup Moong/Math/Red Chowli in 4 cups of water overnight.

Next morning - you know that they are well soaked & hydrated when the skins have started splitting from the center, when you chew a few, they should be very soft & crunchy to the bite.

Put a fine mesh sieve or colander in the sink, pour the moong/mooth/chowli with all the water in it & drain out all the water.

Lift the colander & gently shake it up & down 8-10 times to drain out all the water.

Set the colander on the kitchen countertop & cover it.

During spring/summer days, sprouts are ready within 8-10 hours. During winter, it may take longer.

WHAT DO WE PREPARE WITH INDIAN SPROUTS ?

1. Eat as is - great crunchy snack packed with pure protein

2. Light Saute - Heat very little oil, add cumin, pinch of asafoetida, add ginger, garlic, green chilli paste, add sprouts, light saute, add salt to taste, pinch of turmeric, red chilli powder, coriander-cumin powder

3. To cook like Sabzi - Cook Chhole style by preparing an onion-tomato gravy, add sprouts, 1/2 cup water, add salt to taste, pinch of turmeric, red chilli powder, coriander-cumin powder, cover pan & cook till tender.

4. Salad - Sprinkle generously on everyday salads

5. Raita - Add to raitas - there are many variations of Raita in the printouts that I had given earlier.

6. Mexican Cooking - Add a handful in Tacos/Burritos/Quesadillas

7. Chinese Cooking - Add a handful in Fried Rice

8. Italian Cooking - Add a handful in Pastas/Sphagetti

9. Rice recipes - If you are tired of eating Plain Basmati Rice, add a handful in the Rice Cooker with Basmati Rice, they slow cook very well with Rice.

10. Make a wrap with a tortilla - add lightly sauted moong beans, add bell peppers, green chilli pieces, little thick salsa, warm on skillet.

Prepare & enjoy !!!

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