Sprouted Mung Bean Curry with Dinner Rolls Indian Recipe

Sprouted Mung Bean Curry With Dinner Rolls Indian Recipe

Ingredients

• recipe for : Misal Pav
• 3/4 cup dried whole green mung beans or 1 1/2 cups sprouts

THE CURRY:

• 2 teaspoons safflower or other neutral oil
• 1 large red onion, chopped (1 1/2 cups)
• 4 cloves garlic, minced
• 1 (1-inch) knob of ginger, minced
• 1 teaspoon coriander seeds
• 2 cloves
• 4 black peppercorns
• 2 teaspoons Kashmiri chile powder or paprika
• 1 tablespoon coconut flakes, fresh or dry
• 2 teaspoons sesame seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 cup finely chopped tomato
• 3/4 to 1 teaspoon salt
• 1/2 teaspoon sugar
• 3 cups water, divided
• 1/2 to 1 teaspoon tamarind paste
• 1/2 teaspoon cayenne

GARNISH:

• 1/4 cup finely chopped red onion (soak the onion in water for 5 minutes, then drain and use)
• sev, farsan, any Indian snack mix, tortilla strips, or crumbled potato chips
• 1/2 cup finely chopped tomato
• 2 tablespoons roasted peanuts
• 1/4 cup chopped cilantro
• 1 to 2 teaspoons lemon juice

Method

1. If sprouting beans: Wash the mung beans and soak in double the water for 6 hours or overnight.
2. Drain, rinse, and cover with a damp towel.
3. Rinse the beans every 8 hours.
4. Depending on the ambient temperature, the beans will sprout in 1 to 2 days.
5. Or use 1 1/2 cups sprouts.
6. The curry: Heat the oil in a large skillet over medium heat
7. Add the onions and cook until golden, 7 to 8 minutes
8. Add the garlic, ginger, coriander seeds, cloves, and peppercorns, and cook for 3 minutes
9. Add the paprika, coconut flakes, sesame seeds, cinnamon, and turmeric
10. Mix well and cook for 2 minutes
11. Add the tomatoes and cook until saucy, about 5 minutes.
12. Blend this mixture in a blender with the salt, sugar, and 1 cup water, until smooth.
13. Add the blended mixture back to the same skillet
14. Add the remaining 2 cups of water, tamarind paste, cayenne, and the sprouted beans
15. Mix, partially cover, and cook until the beans are tender, 15 to 20 minutes
16. Add the beans to a bowl
17. Top with chopped onions, tomatoes, sev/farsan or tortilla strips, cilantro, and lemon juice
18. Serve some of the thin watery sauce in a small bowl on the side

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