(No onion Garlic recipe)
This is an amazing combination which is not only nutritious and healthy dish but yummy too.
Whole masoor takes a while to cook on open pan but sprouted ones takes less time say about 10 to 15 minutes on medium flame.
It’s rich is fibre and has amazing health benefits like blood sugar control and lowers cholesterol.
Fenugreek sprouts enhances the dish with its unique flavour and also has many health benefits.
Whole Masoor – 1/2 cup( soaked overnight and and then allowed to germinate into sprouts)
Fenugreek/Methi sprouts – a handful (should be atleast 2 inches and tender.)
Fenugreek seeds – 1/2 spoon roasted.
Green chilli-1 finely sliced
Jaggery – 1 spoon.
Tomato – 1 sliced finely.
Coriander and cumin powder – 1 table spoon.
Red chilli powder – 1 spoon.
Amchur powder – 1 spoon.
Turmeric – 1/4 spoon
Saunf /fennel seeds powder – 1/2 spoon
Oil – 2 tablespoons
Salt as per taste.
Kasturi methi – 1 spoon.
Coriander leaves for garnishing.
Heat a pan and add in the sliced green chillies and fenugreek seeds and then the sliced tomatoes and sauté for about 2 to 3 minutes.
Add in the washed and strained masoor sprouts and toss in gently and cook on medium heat on a closed lid for about 8 to 10 minutes until it’s cooked.
Now add the chilli powder, coriander cumin powder, turmeric powder , amchur powder, saunf powder and salt as per taste.
Sauté for another 2 minutes and then add the methi sprouts and jaggery and put off the flame.
Mix well and garnish with kasturi methi and finely chopped coriander leaves.