Sunday, June 17, 2012
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 !!!
Posted by falguni at 6:35 AM