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Mithi ghani dal
Sprouted mung beans in yogurt sauce
 

Soaking time: overnight
Sprouting time: at least 24 hrs
Preparation and cooking time: 1 hr

11/2 cups (300 g) whole mung beans
1 teaspoon turmeric
1 cup (250 ml) yogurt or buttermilk
2 tablespoon chick-pea flour
1 teaspoon cumin seeds
1 tablespoon grated fresh ginger
1/4 teaspoon asafoetida
5 curry leaves (if available)
2 teaspoon salt
fresh chillies, seeded and minced
11/2 teaspoon sugar
4 tablespoon chopped fresh coriander leaves
21/2 cups (600 ml) water
3 tablespoon ghee or vegetable oil
Wash the mung beans and soak them overnight. The next morning, tie them in a moist cloth and hang them for at least 24 hours before cooking, so they can begin to sprout. Check from time to time to make sure the cloth does not dry out.
Mix the chick-pea flour with the yogurt or buttermilk and set aside. Heat the ghee or vegetable oil and fry the cumin, ginger, chillies, and asafoetida. When the cumin seeds darken, add the curry leaves, turmeric, salt, and sprouted mung beans. Pour the water into the pan and cook over medium heat for 30 - 40 minutes, adding a little more water if necessary. When the beans are soft, add the yogurt or buttermilk; then add the sugar and cook for 5 more minutes. Garnish with the chopped coriander leaves. Serve with plain white rice or an Indian bread.