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Sprouted Moong Chutney Powder

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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 
Event Announcement "Only Original Recipes" and Giveaway :-)))
A brain child of Pari.
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Another is
event from Ammalu's Kitchen
My Legume Love Affair ? 33 
which is started by  The well seasoned cook .


Keep Smiling,

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By Nivedita's Kitchen (Visit website)






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