Thursday, April 12, 2012

Sprouted Beans Usal - Ruchira modified version

Sprouted beans are great sources of phytonutrients and proteins.

I started with fresh sprouted beans.

Fresh sprouted beans, courtesy of Creative Commons

1 tbsp coconut oil
1 medium white onion
ginger-garlic paste (apx 1.5 tbsp)
1 tbsp Cumin Seed Powder (or dried seed if you wish)
3 cups sprouted beans
1 can (or 1 cup cooked) garbanzo bean
1/4 c shredded coconut
2 cups water (or use coconut milk and water)
2 fresh or dried chilis (to taste)
1 tbsp masala powder of choice (kala masala if you have it)
1 tsp turmeric

In a wok, fry onion in the coconut oil. Add in ginger-garlic paste. When the onions are translucent, add in the cumin and fry. Follow soon after with the beans and cover with the liquid. Salt the beans. Cover and bring to a low simmer/boil.

Once a boil has started, add in masala, stir well. Add in turmeric, stir well. Cover. Add chopped tomato if you choose.

Simmer for 15 or so minutes.



(Optional: Tadka - in a small pan/metal spoon, heat oil, add in 10-12 mustard seeds, allow them to pop, turn off, sprinkle Hingon top, followed quickly by curry leaves and Cumin Seed Powder. Will be aromatic - spread over top of the vegetables)

Serve with roti or naan.

Serve







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