Sprouted beans in Matar ka Nimona.

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The other day i was searching for  a new recipe and was surfing hotel  websites and found Matar ka nimona in a local restaurant menu . Instantly  i found that many blogs had already blogged it and so decided to make it. But at that time i had only dry peas in hand and made this, yet it came wonderful. Later when i got fresh peas in Little India i wanted to make again and blog. This time i had sprouted beans in hand and i added this to the gravy which was a wonderful one. Instead of the spouted beans we can add potatoes or cauliflower too by slightly tossing it in oil.  This recipe i got from maayeka.blogspot.sg. This recipe is from Uttar Pradesh.

Ingredients:

Fresh peas shelled- 2 cups

Green chillies, chopped  – 1 tbsp

Ginger chopped- 1 tsp

Fresh coriander – 1.5 tsp

Tomato chopped – 1/3 cup

Turmeric – 1/3 tsp

Pepper powder – 1/2 tsp

Salt – to taste

Ghee – 2 tsp

Tempering:

Oil – 4 tbsp

Cumin seeds – 1 tsp

Hing – 1/4 tsp

Bay leaf -1

Clove -1

Green cardamom -2

To sprout beans

Beans or green gram – 1 cup

Water -1 cup

Soak the beans in water overnight. Next day drain the water away and keep this in an airtight container . Maybe we can sprinkle water on this .After 6 to 8 hours we can see sprouts emerging. Sprouted beans are live energy source and hence including this in food or even a salad will give us best benefits .Here i have not cooked but just added this to the gravy.

Method:

1.Boil peas in a cooker for 1 whistle. After it gets cooled mash it up well.

2.Grind together coriander leaves, tomato,green chilies, ginger and make a paste and take out in a bowl.

3. Heat oil in a wide vessel. Add   the tempering  and then add the coriander paste in the pan for about 2 minutes . Now add the ground coriander paste in the pan and saute for about 2 minutes . Now add the mashed pea paste and again saute for 2 to 3 minutes.

4.Add pepper powder, turmeric powder and required amount  of water.

5. When the mixture starts boiling add the sprouted beans and salt . Cook on medium flame .

6. Cook for 5 minutes , but don’t stir much . Add lemon juice and a tbsp of fresh chopped coriander leaves .Serve hot with roti.

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