Serving: 4 |Type: Veg-Gravy
Ingredients:
Whole Green Gram | -½ cup(sprouted) |
Spinach(cut) | -½ cup |
Green onion(cut) | -½ cup |
Methi Leaves | -½ cup |
Coriander Leaves(chopped) | -¼ cup |
Green Tomato(diced) | -2 |
Ginger Garlic Paste | -1tsp |
Green chili | -4 |
Chili Powder | -1tsp |
Turmeric | -¼tsp |
Garam Masala | -1tsp |
Lime Juice | -1tsp |
Salt | -to taste |
Oil | -2tbsp |
Red chili | -2 |
Method:
Sprouted The Gram:
- Soak the whole green gram(Pasi payaru or Whole mung) for 12 to 15 hours.
- Drain the water and keep it in the hot pack and cover with lid.
- If you don’t have hot pack you can use any plastic container.
- Keep it 12 hours for sprout.
- Now ready to use it.
Method:
For Dhal:
- Take the pressure cooker cook the dhal for 1 whistle then turn off the stove.
- Take the pan heat with oil add mustard seeds, cumin, ginger garlic paste , red chili, turmeric and salt sauté for few seconds.
- Then add green onion, green chili and green tomato sauté for 2 to 3 minutes.
- Now add spinach, coriander leaves and methi fry for few seconds.
- Then add chili powder, garam masala and 1 to 2 cups of water mix it well.
- Cook for 5 minutes, then cooked dhal.
- Let it cook for 3 to 4 minutes then turn off the stove.
- Garnish with coriander leaves and lime juice.
- Serve hot with roti or rice.
Note:
- If you cannot find green tomatoes you can use tomatillo (Spanish green tomato).
- You can find tomatillo in all American and Mexican groceries.