How to make Sprouted Beans Kadhi -
Sprouted moong and kala chana make this kadhi more interesting
This recipe is contributed by Member madhavi krishnan.
Main Ingredients : Sprouted Green gram (अंकुरित मूंग), Sprouted black Bengal gram (kala chana) (अंकुरित काला चना)
Cuisine : Maharashtrian
Course : Dals and Kadhis
For more recipes related to Sprouted Beans Kadhi checkout Moong Phali Ki Kadhi. You can also find more Dals and Kadhis recipes like Buttermilk Sambhar - Cook Smart Methi Palak Dal Bengali Toker daal Lucknowi Dal
Sprouted Beans Kadhi Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sprouted Beans Kadhi Recipe
Sprouted Green gram boiled 1/2 cup
Sprouted black Bengal gram (kala chana) sprouted 1/2 cup
Yogurt 1/2 kilogram
Gram flour (besan) 4 tablespoons
Turmeric powder 1/2 teaspoon
Salt to taste
Black pepper powder to taste
Butter 2 tablespoons
Cumin seeds 1/2 teaspoon
Mustard seeds 1/4 teaspoon
Whole dry red chillies stemmed 2-3
Asafoetida a pinch
Onion chopped 1 medium
Ginger paste 1 teaspoon
Coriander powder 1 teaspoon
Tomato sauce 1 tablespoon
Green chillies chopped 2
Fresh coriander leaves chopped 2 tablespoons
Chaat masala 1 teaspoon
Method
Step 1
In a large bowl mix together yogurt, besan, turmeric powder, salt, black pepper powder and four cups of water and mix well.
Step 2
Heat butter in a non-stick pan. Add cumin seeds, mustard seeds, dry red chillies, hing, onion and ginger and saute till onion becomes translucent.
Step 3
Add the yogurt mixture and mix well. Bring it to boil stirring continuously.Add sprouted moong and sprouted kala chana and cook for ten to fifteen minutes on low heat.
Step 4
Add tomato sauce, green chillies and coriander leaves and cook for more two to three minutes. Serve hot sprinkled with chaat masala
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