Soaking beans and sprouting them requires a bit of patience or a bit more patience to get it right. I had tough time sprouting my mung beans because of the quality of beans. From one cup of beans, I got only a half cup's worth of fully soaked and sprouted beans ie about 2 cups of sprouted beans. Well the rest of the beans went right into the trash. Anyway a very good recipe that inspired me to make this curry is from the very popular online cooking show 'ShowmetheCurry'. I have modified this recipe according to the ingredients in my pantry and the result was a very yummy,delicious and a tasty curry that I am going to experiment with other sprouted beans varieties too.
sprouted mung beans - 2 cups
curry leaves - 4 leaves
salt - to taste
mustard -1/4 tsp
fenugreek- 5 or 6
pepper corns - 6 or 7
In a frying pan add little oil and heat it. Now add the above ingredients in the given order. Add to the blender when they are all well fried. Proceed to step 2.
hing- a pinch
sweet onion - 1 med
Wipe the frying pan clean and now add little oil.Heat the oil. Add hing,turmeric and the chopped sweet onion.Saute well and combine this 'step 2' mixture and 'step 1' mixture in the blender. Add 70z (I used half of 13.5oz can which is 6.75 oz )of coconut milk to the blender and blend the ingredients to a fine paste. Keep the masala paste aside.
Cook sprouted mung in the pressure cooker for 2 whistles. While cooking, add half a cup of water to the sprouts. Dont add more, since it will make the sprouts mushy. When the sprouts are done, add the paste ,water(about 2 cups approx), few curry leaves and salt to taste. Simmer the curry for about 5 to 7 min. Delicious curry is ready to serve along with rice or chappathis.
I am so happy that this post will be eligible for Susan's MLLA (My Legume Love Affair)Event, hosted this month by Sowjanya of Ruchikacooks.