Sprout Sabzi

Sprouts are a rich source of proteins and many other essential nutrients, and enable weight loss as well. It is recommended to include sprouts in our regular diet as they provide wholesome nourishment. Sprout salad is very commonly had worldwide however, sprout also tastes great in cooked form. Cooked sprout or Sprout sabzi is an ideal main course dish which is easy to digest. This recipe is using Moth which you can replace with any sprout seed of your choice.

Ingredients:

• Sprouted moth – Made of 1/2 cup of moth
• Coriander(Dhaniya) powder – 1/2 tablespoon
• Turmeric powder – 1/4 teaspoon
• Red chilly powder – 1/4 teaspoon(optional)
• Cumin seeds(jeera) – 1/4 teaspoon
• Asafoetida(hing) – 1 pinch
• Cooking Oil – 1/2 teaspoon
• Salt to taste

Servings: 2 persons

Cooking Time: 10 mins

Method

Soak moth(half cup) in water for 5-6 hours during summer and 7-8 hours during winter.

Drain out water and tie up in muslin cloth or net cloth and hang for 18 to 20 hours till sprout comes out.

You can also use a sprout maker for the sprouting process, if you have one.

Once sprouts are ready, heat oil in a pressure cooker and add cumin seeds and hing,

When cumin seeds start to splutter,  add sprouted moth, salt, turmeric powder, chilly powder, coriander powder and mix well.

Add approximately 1 and 1/2 cups of water, close the cooker and let sprouts get cooked till the pressure cooker whistles.If you like very soft moth, let it get cooked upto two whistles.

Serve hot Sprout Sabzi with rotis or any bread that you like.