Microwave yogurt kadhi made nutritious with addition of sprouts.
This is an exclusive website recipe.
Preparation Time :11-15 minutes
Cooking time : 26-30 minutes
Servings : 4
Gram flour (besan)
Jaggery (gur) grated
1 inch pieces
Dried red chillies broken into 2
Black peppercorns crushed
Fenugreek seeds (methi dana)
Place sprouted moong with two cups water in a microwave bowl. Cover and cook on Microwave MEDIUM (70%) for eight minutes. Remove and drain any excess water. Keep aside. Whisk together yogurt and gram flour till smooth. Add two cups water and mix well. Add jaggery and ginger. Pour the above mixture into a deep microwave casserole and cook, covered, on Microwave HIGH (100%) for ten minutes, stirring once after five minutes. The mixture will turn to medium thick consistency. Add salt, cooked moong and cook further on Microwave HIGH (100%) for five minutes. Put oil in another microwave casserole. Add red chillies, peppercorns, fenugreek seeds, cumin seeds, curry leaves and asafoetida. Cook, uncovered, on Microwave HIGH (100%) for two minutes. Remove and add to the kadhi. Serve hot.