Sprouted Moong Kadhi Recipe - Microwave yogurt kadhi made nutritious with addition of sprouts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sprouted moong(अंकुरित मूंग), Yogurt(दही)

Cuisine : Punjabi

Course : Dals and Kadhis

Sprouted Moong Kadhi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Dals and Kadhis recipes like Tamarind Leaves Dal, Vegetable Kadhi, Bhajanichi Vatana Amti, Garlic Rasam. Or try out these recipes from Punjabi Cuisine like Jau ki Kheer, Murgh Missi Roti, Gur Ke Chawal, Cheesy Egg Bhurji.

Sprouted Moong Kadhi Recipe - How to make Sprouted Moong Kadhi

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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Sprouted moong 3/4 cup

  • Yogurt 1 cup

  • Gram flour (besan) 1/4 cup

  • Jaggery (gur) grated 1 tablespoon

  • Ginger chopped 1 inch pieces

  • Salt to taste

  • Oil 2 tablespoons

  • Dried red chillies broken into 2 4

  • Black peppercorns crushed 6-8

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 7-8

  • Asafoetida 1/4 teaspoon

Method

Step 1

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.

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