Mixed Sprout Usal

Ingredients

1 cup mixed dry lentils
2 medium onion finely chopped
1 tbsp of oil
1 tsp mustard seeds
Pinch of asafoetida
½ tsp turmeric powder
1 tsp red chili powder (or to taste)
½ tsp roasted cumin powder
½ tsp coriander powder
2 tbsp fresh grated coconut
2 tbsp finely chopped green coriander
Salt to taste

Method:

1.    Soak mixed lentils for 6-8 hours. I usually soak them overnight. My favorite combination is 1/3 cup whole moong, 1/3 cup matki, 1/3 cup whole masoor and 1 tbsp black chana.
2.    Rinse and transfer the soaked sprouts to a colander and keep it covered for 6-8 hours to get good sprouts.
3.    Heat oil in a pressure pan. Add mustard seeds.
4.    When the seeds sputter, add onion and saute till translucent.
5.    Now add asafetida, turmeric powder and mix well.
6.    Add sprouts, chili powder, cumin powder and coriander powder.
7.    Mix well and saute on medium flame for 4-5 minutes.
8.    Now add 4 cups of water and let it come to a boil.
9.    Close the pressure pan and cook for 4 whistles.
10. Once the pressure releases, add salt. Mix well and cook further for 2-3 minutes.
11. Serve hot with chapatti or rice.

Sprout Parafait

Ingredients:

1 cup mixed sprouts (or just moong sprouts), steamed
1 cup curd (remove any excess water)
1 small tomato finely chopped,
1/2 cucumber finely chopped
2 tbsp. of fresh coriander finely chopped
1 small green chili finely chopped (optional)
1 tsp chili powder (or to taste)
1 tsp cumin powder
1 tsp chat masala
2 tbsp tikha shev for garnish
1 tsp finely chopped coriander for garnish
Salt to taste

Method:
1.      Beat the curd till smooth. Mix chili, cumin powder and salt in the curd and beat well.
2.      Refrigerate the curd for some time. Mix tomatoes, cucumber, coriander, chili and salt.
3.      Take a broad base glass and add 1 tbsp of curd at the base. Spread an inch layer of sprouts.
4.      Add a layer of curd and then spread salad mix. Repeat if the glass has space.
5.      Top with some more curd and garnish with sev and coriander
6.      Best served chilled

 

Mix Sprout Pulav

Ingredients:

1 cup basmati rice washed and drained
1 small onion finely chopped
1 tbsp sajuk tup (ghee)
1 tsp cumin
1 clove, 1 small piece of cinnamon
½ cup mixed sprouts (moong, matki, masoor, chawli well sprouted)
2 tbsp fresh coconut
2-3 sprigs of coriander
1 green chilli (or to taste)
1 clove of garlic
1 small piece of ginger
½ tsp garam masala
½ tsp turmeric powder
1 tsp chili powder (or to taste)
Salt to taste

Method:
1.      Blend coconut, coriander, green chili, garlic and ginger to a paste using 2-3 tbsp of water.
2.      Take 3 cups of water and keep it to boil.
3.      Heat a pressure pan and add ghee. Once ghee is hot add cumin, clove and cinnamon.
4.      Add onion and sauté for a couple of mins.
5.      Add the masala paste and cook for 2-3 mins. Now add turmeric and chili powder.
6.      Add sprouts and rice and mix well.
7.      Add boiling water to it and mix well. Add salt as per taste.
8.      Put the lid on and cook for 3 whistles.
9.      Serve hot.

Matki Usal

Ingredients:
1 cup matki soaked and sprouted
1 medium onion finely chopped (optional)
5-6 kadhipatta
1 tbsp oil
1 tsp mustard seeds
½ tsp turmeric powder
Pinch of hing
1 tbsp chili powder (or to taste)
2 tsp goda masala
2-3 tbsp fresh grated coconut
2 tbsp fresh coriander finely chopped
Salt to taste

Method:
1. Heat oil in a thick bottom pan. Add mustard seeds, hing, turmeric powder. Add kadhipatta.
2. Add onions and sauté for 5 mins
3. Add sprouted matki and sauté for another 2-3 mins
4. Add chili powder and goda masala. Mix well.
5. Add 2 cups water (to just cover matki). Let the mixture come to boil and then cook covered on simmer till matki is almost cooked.
6. Now add salt, fresh coriander and coconut. Mix well and cook for further 2-3 mins.

चवळ्या पातळ भाजी

Ingredients
1 wati chawali, soaked for 4-5 hours
2-3 tbsp fresh grated coconut
4-5 black pepper
4 cloves of garlic
2 green chillies
1 medium onion finely chopped
salt to taste

Method:
1. Rinse chawali and add  garlic, whole chillies and onion. Add enough water to cover chawali.
2. Pressure cook for 4 whistles.
3. Once cooled, transfer to bigger vessel and add 1 cup of water and put on simmer.
4. Grind coconut and pepper to a fine paste suing 1/2 cup water.
5. Add the paste to the chawali mixture and add salt.
6. Bring to boil and cook on simmer for 3-4 mins.
7. Serve hot.

Hummus

Ingredients:
1/2 cup chick peas (chole) soaked in water for 6-8 hours
2 fat cloves of garlic, chopped
4 tbsp olive oil
juice of 1/2 lemon
3-4 tbsp roasted sesame seeds (til)
salt to taste
pinch for chilli powder and 2 tbsp of Extra Virgin Olive Oil for serving

Method:
1. Rinse the soaking liquid of the chole and add water till it is just covered.
2. Pressure cook for 6 whistles and then put on low for 5 mins
3. Once the chole are cooled, remove their skins. Reserve the cooking water
4. Add sesame seeds in medium mixer jar
5. blend till fine powder consistency. Add 4 tbsp olive oil and blend again till you gate a runny paste
6. Now add chole, garlic, lemon juice and salt
7. Pulse it till well mixed. Now add 1-2 tbsp of cooking water and mix till it is a smooth paste. Add more water if required
8. Serve it with Extra Virgin Olive Oil and a pinch of chilli powder. Use pita bread or toasted bread strip for dipping.

Masoor Amti

Ingredients:
1 cup masoor (soaked in water for 3-4 hours) or matki
1 medium onion finely chopped
1 tbsp chilli powder
1 tsp turmeric powder
3-4 amsul
4 tbsp dry coconut grated and lightly roasted
1/2 tsp sugar (as per taste)
Salt to taste

Method:
1. Pressure cook masoor, onion, chilli powder and turmeric in a vessel for 3-4 whistles.
2. Once cooled add 2-3 cups of water and keep for boiling.
3. Add amsul and salt as per taste
4. Grind the roasted coconut to fine powder and add to the boiling mixture. Add sugar.
5. Cook for 5 mins on simmer and serve hot with rice or chapati.
6. This can also be made with mataki, use sprouted mataki.