How to make Sprouted Moong Kadhi -
Microwave yogurt kadhi made nutritious with addition of sprouts.
This recipe is from the book Microwave Cooking Made Easy.
Main Ingredients : Sprouted Moong (अंकुरित मूंग), Yogurt (दही)
Cuisine : Punjabi
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Fajeto - SK Khazana Rajasthani Panchmel Dal - SK Khazana Lauki Moong Dal Phoolkopi Motorshuti Diye Bhaja Mungerdaal
Sprouted Moong Kadhi Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sprouted Moong Kadhi Recipe
Sprouted Moong 3/4 cup
Yogurt 1 cup
Gram flour (besan) 1/4 cup
Jaggery (gur) grated 1 tablespoon
Ginger chopped 1 inch piece
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.
Step 2
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.
Step 3
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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