Wednesday, March 9, 2011

Sprouted Moong Chutney Powder

Tried and tasted by Nivedita
Hi All,
"Necessity  is the Mother of Invention"
This holds good in the field of cooking. And if you are a mother of a fussy child who hates eating healthy food, then you have to keep on inventing and reinventing the recipes to feed your child a good food. I come in that category and always think and plan of making new food which includes the best ingredients and which my younger daughter never likes to eat. I have already one Chutney powderr in my blog.
I prepared this chutney powder because my daughter hates to eat sprouted Moong. Last week, when I prepared Moth gravy and tried to feed her, she was so upset and started crying loudly. That was the time, I thought of making this chutney powder(Because of the event going on in my blog, my mind is more  alert for new ideas).
And then again I thought adding few more grains other than only moth.
Tried to take the photo with perfect cube, could not because the chutney powder is very dry :-)
So here comes the tastiest and healthiest chutney powder which goes very well with chapati, dosa, Idly, hot rice, bread and what else!!!

Ingredients :

Mixed moong - (Green moong, Moth, green and brown chana, Soya bean, Cow peas, dry green peas and any grain that can be sprouted) - 250 gm
Curry leaves - 15 to 20 leaves
Garlic - 10 to 15 cloves(if small, 6 to 8 if they are big)
Dry red chilly powder - 1 tsp or
Dry red chilly - 8 to 10
Cumin seeds - 1 tsp
Salt to taste
Sugar 1 tsp

Method :
Soak the grains in the water in a big vessel(it should cover double the grains) for at least 8 to 10 hours.
Drain the water.
Tie in a cloth or the way you keep the moongs to sprout.
Sometimes, I tie in the cloth or I keep it in a colander with proper cover.
Allow the grains to get little longer sprouts. It may take only one day in Summer or 2 days in winter. If keeping for two days, keep on mixing the grains every 6 hours. Otherwise it will start stinking.
Once the sprouting is done, keep the grains under the sun to dry. It takes again one more day in summer, and 2 or more days in winter.
You will get nice crispy grains once its fully dried.
Dry roast the grains till you get nice aroma on a low flame, as green moong, or small size moong takes less time to roast and bigger grains take more time.
When cold, add all the other ingredients and grind into a fine powder. 
Adjust the seasoning.
The aroma makes you feel like eating it just like that(I did it :-)  )

Sending this to two events:

One is My event 
A brain child of Pari.
['only'-original recipes[4].png]

Another is
event from Ammalu's Kitchen
which is started by  The well seasoned cook .

Keep Smiling,


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