Sprouted Moong dal & Swiss Chard Sauté

Recipe by Cook's Hideout

My latest obsession is sprouting. I’ve started to sprout at least two legumes every weekend. This weekend it was masoor dal (whole red lentils) & moong beans. After sprouting, if not using right away, I keep them in an air tight container and they keep well for up to a week. Serve with steamed rice or roti. Very healthy and delicious.

Ingredients

• 2 cups Moong dal (sprouts)
• 1 bunch chard (Swiss – chopped fine)
• frozen peas (Grated fresh)
• 2 cloves garlic
• 1 tsp Cumin seeds
• 3 chilies ((or more to taste) Green)
• frozen peas
• frozen peas
• frozen peas
• frozen peas
• 2 chilies (Dry red)
• 6 curry leaves

Method

1. Grind the ingredients for masala into a smooth paste with little water.
2. Add 4 cups of water to the sprouts and bring to a boil; simmer until they turn tender, takes about 5-8 minutes. Drain and keep aside.
3. Heat 2 tsp oil in a large saute pan; Add the tadka ingredients and once the seeds start spluttering, add the chopped chard. Cover and cook till the chard is slightly wilted, about 3-4 minutes.
4. Add the ground paste,salt and the sprouts. Cover and cook till the raw smell of garlic vanishes and chard is completely cooked, should take another 5-8 minutes.

View the recipe instructions at Cook's Hideout