Moong moth ki sabzi

Name: Moong moth ki sabzi
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 cup Moong; 1/2 cup Moth; 1/4 cup regular chickpeas; 1 large onion; 1 large tomato; 2 tbsp fresh ginger chillies garlic paste; 6 tbsp oil; 1 tsp mustard cumin seeds; 1/4 tsp asafoetida; 1/2 tsp turmeric powder; 2 tbsp red chilli powder; 2 tbsp coriander powder; 1 tsp Garam masala; 1/2 Juice of lemon; to taste Salt; 2 glasses water

Seema Tayal @seema888

#DSM

Seema Tayal @seema888

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Ingredients

30 mins

5 servings

1/2 cupMoong
1/2 cupMoth
1/4 cupregular chickpeas
1large onion
1large tomato
2 tbspfresh ginger chillies garlic paste
6 tbspoil
1 tspmustard cumin seeds
1/4 tspasafoetida
1/2 tspturmeric powder
2 tbspred chilli powder
2 tbspcoriander powder
1 tspGaram masala
1/2Juice of lemon
to taste Salt
2 glasseswater

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Steps

30 mins

1

Wash all the legumes with water and soak overnight. Next day tie with cloth and let them sprout. Sprouting should be nice enough.
2

Heat oil in a pressure cooker. Add mustard and cumin seeds. Add asafoetida and chopped onions. When onions are golden pink add in chopped tomatoes and ginger chilli garlic paste. Cook well until tomatoes are mushy and oil starts to separate.
3

Now add all spices. Turmeric powder, chilli powder coriander powder and gram masala. Add sprouts and cook for 2 mins.
4

Add in 2 glasses of water. Add salt to taste. Mix well and cover with lid. Cook until 2-3 whistles. Once done add in lemon juice. Mix well and serve with Baajri Rotla rice salad and buttermilk..