Moong Bean Sprouts Stirfry !

It has been a while I posted on the blog, thanks for having stopped by though. Last couple of days there isn’t much of heavy cooking and have been preparing some simple easy dishes. I had prepared this simple moong sprouts stirfy, very healthy and nutritious, prepared in Indian style, mentioning it because when it comes to mung sprouts, people tend to think of Chinese dishes. This used to be our snack as kids, as we were not allowed to have too much of chips or chocolates or eating anything out. This is a perfect dish if someone is on a diet plan !

Ingredients:
3 cups moong sprouts
1 1/2 tbsp oil
1/4 tsp  mustard seeds
2 –3 small green chilies, chopped
1 strand of curry leaves
1/2 cup onions, chopped
salt to taste
pinch of turmeric

Preparation Method:
Pre –Prep: To make the sprouts, soak moong beans in water for 6 –8 hours. Then drain the water and keep the soaked mung in closed container. Rinse with cold water after every 6 –8 hours. Sprouts will be ready in 36 – 48 hours
1. Heat oil in a large pan. Add mustard seeds, as they splutter, add curry leaves, chilies and onions. Sauté
2. Add the moong bean sprouts and saute for couple of minutes till cooked. Sprinkle little water if required
3. Add salt and turmeric and stir for few more minutes.
4. Serve as a snack/side with chapti or bread

Preparation Time: 10 mins
Serves: 2 – 3

Phodni Bhaat / Indian Fried Rice

This glowing yellow color rice is actually a breakfast dish prepared in Maharastra and Northern Karnataka where it is known as Phodni Bhaat, literally meaning tempered rice. A little dash of lemon and few more ingredients like chana dal converts it to a dish known Chitranna and Lemon rice down South. A leftover rice is usually used to prepare this, however if you are using a freshly prepared rice, then make sure to cool it down before using it to prepare the dish.
I had actually prepared this for brunch and made it wholesome by adding few veggies and nuts. These are optional but they sure make dish a little rich !

Ingredients:
4 cups rice, previously cooked
3 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds
1 strand of curry leaves
1/2 cup onions, chopped
2 –3 green chilies, chopped
1 cup spring onions, chopped
1/2 cup fresh/frozen (peas + chikpeas)
1/4 cup nuts (almonds, cashews, raisins)
1/8 tsp turmeric
salt to taste
cilantro for garnish

Preparation Method:
1. Separate the previous cooked rice with a fork. If using a freshly cooked rice, allow it to cool before using.
2. Heat oil in a large pan. Add mustard seeds, as they splutter, add cumin seeds, curry leaves, chopped onions, chilies and sauté for few minutes.
3. Then add the chopped spring onions, peas, chickpeas, nuts and saute for few more minutes
4. Add salt and turmeric. Add rice and give a nice stir till all the rice is coated with the mixture.
5. Garnish with cilantro and serve
 
Preparation Time: 10 mins
Serves: 2 - 4

Dalichi Koshimbir / Lentil Salad Side

This koshimbir/lentil side is a must during any festival occasions, a must when we made puran poli. With little variations, this dish is famous across Maharashtra and Northern Karnataka. The lentils are soaked for 3 – 4 hours and then coarsely ground and combined with other ingredients as mentioned below. I understand some people do not like the smell of the black salt, so you can skip it although it is a good digestive aid. Very nutritious, this dish does not have any oil or tempering and is a good option if you are on a self regulated diet plan :-) !

Ingredients:
2 cups chana dal/split gram/yellow split peas, soaked
1 small green chili (optional)
1/2 cup onions, thinly sliced
1 tomato, sliced
1 lemon juice
1/2 pinch of black salt
salt to taste
cilantro for garnish
Note:Could replace lemon juice with 1 cup of yogurt
         If needed, Add more veggies like tomato, cucumber, radish, carrots

Preparation Method:
1. Soak the gram dal/lentils for 3 – 4 hours.
2. Coarsely grind the green chili and soaked dal together.
3. In a bowl combine together sliced onions, tomatoes, ground dal, juice, black salt and salt.
4. Add other veggies if required
 
Preparation Time: 10 mins
Serves: 4 - 8