A very healthy vegetarian dish which is quick and easy to make.
Ingredients:
250g Sprouted mung bean (see below how to sprout the beans)
1 large onion, finely chopped
1 tin chopped tomatoes
2 tsp tomato puree
2 large potatoes, cubed
1 cup peas
1 cup diced carrots
1 cup sliced french beans
1 green chilli chopped finely
2 flakes garlic
1 tbsp ginger/garlic paste
1 tsp turmeric powder
1 tsp cumin
1 tsp coriander powder
1 tsp red chilli powder
2 tsp pav bhaji masala
1 tsp amchur (dried mango) powder
2 tbsp butter
1 tbsp sunflower oil
2 tsp lemon juice
2-3 tbsp freshly chopped coriander
salt and pepper for seasoning
Method:
1. In a saucepan boil some water, add the sprouted mung beans. Boil for 5-6 mins, do not over cook, it should be crunchy. Drain and keep aside. Similarly in another saucepan boil the rest of the veg, but make sure it is cooked until very soft. Drain & mash everything together, keep aside.
2. Heat oil . Add the cumin seeds, once they start to splutter, add the green chilli, garlic and onions. Stir , add the ginger/garlic paste. Saute until onions are translucent.
3. Add the tinned tomatoes and tomato puree. Season with salt. Cook until the oil separates.
4. Mix in the turmeric, coriander,chilli powder & pav bhaji masala. Season if required. Cook well until it starts to bubble.
5. Add in the mashed mung & veg, stir well. Add the butter and amchur powder. Taste for salt . Crush some fresh pepper. Add little water if required. The consistency should be thick.Cook for 5-8 mins
6. Add the coriander & lemon juice, stir well. Serve hot.
Tips:
To sprout the mung, you will need to soak overnight the mung beans in some water. Next morning drain the water and seal the mung beans in an air tight container. Store in a warm place. It should sprout in 2 days.
You could use fresh desi ghee instead of butter.
Ingredients:
250g Sprouted mung bean (see below how to sprout the beans)
1 large onion, finely chopped
1 tin chopped tomatoes
2 tsp tomato puree
2 large potatoes, cubed
1 cup peas
1 cup diced carrots
1 cup sliced french beans
1 green chilli chopped finely
2 flakes garlic
1 tbsp ginger/garlic paste
1 tsp turmeric powder
1 tsp cumin
1 tsp coriander powder
1 tsp red chilli powder
2 tsp pav bhaji masala
1 tsp amchur (dried mango) powder
2 tbsp butter
1 tbsp sunflower oil
2 tsp lemon juice
2-3 tbsp freshly chopped coriander
salt and pepper for seasoning
Method:
1. In a saucepan boil some water, add the sprouted mung beans. Boil for 5-6 mins, do not over cook, it should be crunchy. Drain and keep aside. Similarly in another saucepan boil the rest of the veg, but make sure it is cooked until very soft. Drain & mash everything together, keep aside.
2. Heat oil . Add the cumin seeds, once they start to splutter, add the green chilli, garlic and onions. Stir , add the ginger/garlic paste. Saute until onions are translucent.
3. Add the tinned tomatoes and tomato puree. Season with salt. Cook until the oil separates.
4. Mix in the turmeric, coriander,chilli powder & pav bhaji masala. Season if required. Cook well until it starts to bubble.
5. Add in the mashed mung & veg, stir well. Add the butter and amchur powder. Taste for salt . Crush some fresh pepper. Add little water if required. The consistency should be thick.Cook for 5-8 mins
6. Add the coriander & lemon juice, stir well. Serve hot.
Tips:
To sprout the mung, you will need to soak overnight the mung beans in some water. Next morning drain the water and seal the mung beans in an air tight container. Store in a warm place. It should sprout in 2 days.
You could use fresh desi ghee instead of butter.
No comments:
Post a Comment