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Sprouted Moong Chutney Powder
Tried and tasted by Nivedita Hi All, "Necessity is the Mother of Invention" This holds good in the field of cooking. And if you are a mother of a fussy child who hates eating healthy food, then you have to keep on inventing and reinventing the recipes to feed your child a good food. I come in that category and always think and plan of making new food which includes the best ingredients and which my younger daughter never likes to eat. I have already one Chutney powderr in my blog. I prepared this chutney powder because my daughter hates to eat sprouted Moong. Last week, when I prepared Moth gravy and tried to feed her, she was so upset and started crying loudly. That was the time, I thought of making this chutney powder(Because of the event going on in my blog, my mind is more alert for new ideas). And then again I thought adding few more grains other than only moth.  Tried to take the photo with perfect cube, could not because the chutney powder is very dry :-) So here comes the tastiest and healthiest chutney powder which goes very well with chapati, dosa, Idly, hot rice, bread and what else!!! Ingredients : Mixed moong - (Green moong, Moth, green and brown chana, Soya bean, Cow peas, dry green peas and any grain that can be sprouted) - 250 gm Curry leaves - 15 to 20 leaves Garlic - 10 to 15 cloves(if small, 6 to 8 if they are big) Dry red chilly powder - 1 tsp or Dry red chilly - 8 to 10 Cumin seeds - 1 tsp Salt to taste Sugar 1 tsp Method : Soak the grains in the water in a big vessel(it should cover double the grains) for at least 8 to 10 hours. Drain the water. Tie in a cloth or the way you keep the moongs to sprout. I Sometimes, I tie in the cloth or I keep it in a colander with proper cover. Allow the grains to get little longer sprouts. It may take only one day in Summer or 2 days in winter. If keeping for two days, keep on mixing the grains every 6 hours. Otherwise it will start stinking. Once the sprouting is done, keep the grains under the sun to dry. It takes again one more day in summer, and 2 or more days in winter. You will get nice crispy grains once its fully dried. Dry roast the grains till you get nice aroma on a low flame, as green moong, or small size moong takes less time to roast and bigger grains take more time. When cold, add all the other ingredients and grind into a fine powder. Adjust the seasoning. The aroma makes you feel like eating it just like that(I did it :-) ) Sending this to two events: One is My event A brain child of Pari. ![['only'-original recipes[4].png]](http://lh4.ggpht.com/_aFMcjwAILRc/TWaXpjLTi-I/AAAAAAAAJh4/O7r4HMgZI2I/s200/%27only%27-original+recipes%5B4%5D.png) Another is event from Ammalu's Kitchen which is started by The well seasoned cook .  Keep Smiling,  related searches : Sprouted
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