Credits: indianfoodforever
Img Credits: cooking4allseasons.blogspot
Ingredients:
1 cup sprouted Moong
1/2 cup sprouted Red Chana
1/2 cup sprouted Kabuli Chana
1/2 cup sprouted Peanuts (Moong Phali)
1 chopped Onion (Pyaj)
1 chopped Tomato (Tamatar)
1/2 tsp grated Ginger
4 crushed cloves Garlic (Lasun)
2 chopped finely Green chilli (Hari mirch)
1 tblsp chopped Coriander (Dhania)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
1/4 tsp Turmeric Powder (Haldi)
1/2 tsp or to taste Chili Powder (Mirchi Powder)
1 tsp Lemon Juice (Nimbu Ka Raas)
4 tblsp Oil
1/2 cup sprouted Red Chana
1/2 cup sprouted Kabuli Chana
1/2 cup sprouted Peanuts (Moong Phali)
1 chopped Onion (Pyaj)
1 chopped Tomato (Tamatar)
1/2 tsp grated Ginger
4 crushed cloves Garlic (Lasun)
2 chopped finely Green chilli (Hari mirch)
1 tblsp chopped Coriander (Dhania)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
1/4 tsp Turmeric Powder (Haldi)
1/2 tsp or to taste Chili Powder (Mirchi Powder)
1 tsp Lemon Juice (Nimbu Ka Raas)
4 tblsp Oil
Method:
· Boil the moong sprouts, red chana
sprouts, kabuli chana sprouts and sprouts peanuts.
· Don't cook in a pressure cooker.
· Drain it.
· Heat the oil and add cumin seeds and fry
till brown.
· Add onions and fry for a minute, then
add ginger, garlic, green chilies and sauté for few seconds.
· Now add chopped tomatoes, turmeric,
chili powder and coriander and fry.
· Add potatoes, drained sprouts and salt,
mix well.
· Pour lemon juice.
· Serve hot.
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