Spicy Sprouted Moth Bean Curry

Ingredients

• 2 cups (400g) sprouted moth beans 2 cups (400g) sprouted moth beans
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add finely chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and slit green chilies. Sauté for a minute.
4. 4.
   Add tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. 6.
   Add sprouted moth beans and stir to coat them with the spice mixture.
7. 7.
   Add water as needed to achieve the desired consistency. Cover and simmer for 15-20 minutes or until the beans are tender.
8. 8.
   Sprinkle garam masala and garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or Indian bread.

Treat your ingredients with care...

• Sprouted moth beans — Ensure that the moth beans are properly sprouted before using them in the recipe. Soak the beans overnight and then drain and rinse them thoroughly. Keep them in a warm and moist environment for a day or two until sprouts appear. Rinse them again before using.

Tips & Tricks

• For a milder version, reduce the amount of red chili powder or omit the green chilies.
• Add a squeeze of lemon juice before serving to enhance the tanginess of the curry.
• Customize the consistency of the curry by adding more or less water according to your preference.
• Experiment with different garnishes like grated coconut or chopped onions for added texture and flavor.
• To save time, you can use canned sprouted moth beans instead of sprouting them yourself.

Serving advice

Serve the Spicy Sprouted Moth Bean Curry hot with steamed rice or Indian bread. Garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

Present the Spicy Sprouted Moth Bean Curry in a vibrant bowl, allowing the rich colors of the curry to shine through. Pair it with a side of steamed rice or a freshly baked naan bread to create an enticing visual contrast.