SERVING – 3 (PORTION SIZE/SERVING-= 1/2 STD CUP)
- SPROUTS (MUNG) – 1 CUPS
- ONION MEDIUM – 1 FINELY CHOPPED
- GINGER – 1 INCH GRATED
- GARLIC – 3 PODS CRUSHED
- RED CHILLY CURD – 3
- CURD – 1 CUP
- CHICK PEA FLOUR – 1/4 CUP
- TURMERIC POWDER – 1/2 TSP
- CUMIN SEEDS – 1 TSP
- OIL – 1 TSP
- SALT TO TASTE
- WATER AS REQUIRED
METHOD
- Whisk the curd along with the flour, turmeric ,salt and chilly powder into a smooth paste.
- Steam the sprouts till are half cooked but crunchy
- Cook the paste on low flame, adding water as required till you get a thick custard like consistency. Take care to stir the mixture constantly.
- Once the mixture starts bubbling switch of the stove and mix in the sprouts.
- Temper with red chilly and crushed garlic.
- Garnish with chopped coriander.
- Serve hot with roti or rice
