Ingredients
Green Gram - 100 gms
Oinion Finely chopped - 1
Tomato Finely chopped -2 nos
Cumin seeds - 1 teaspoon
Green chilli -2 nos
Ginger garlic paste - 1 teaspoon
Dry Mango powder - 1 teaspoon (optional)
salt as per taste
Oil- 3 tablespoons
Corriander - finely chopped.
water - 200 ml
Soak the green gram for about 6 hours in water. Drain water and allow to sprout over night. Take a thick bottomed pan add oil and heat it. Once the oil is hot add the cumin seeds and allow to splitter now add the onion and green chilli and saute until done. Add the ginger garlic paste and tomatoes and add salt and saute until the tomatoes soften. Now add dry mango powder and the sprouted green gram and water and cover with a lid. Cook until the green gram gets cooked.
Once the green gram is cooked put off the stove and garnish with corriander leaves.
This dish is high in protein content and serves right for roti.
Green Gram - 100 gms
Oinion Finely chopped - 1
Tomato Finely chopped -2 nos
Cumin seeds - 1 teaspoon
Green chilli -2 nos
Ginger garlic paste - 1 teaspoon
Dry Mango powder - 1 teaspoon (optional)
salt as per taste
Oil- 3 tablespoons
Corriander - finely chopped.
water - 200 ml
Soak the green gram for about 6 hours in water. Drain water and allow to sprout over night. Take a thick bottomed pan add oil and heat it. Once the oil is hot add the cumin seeds and allow to splitter now add the onion and green chilli and saute until done. Add the ginger garlic paste and tomatoes and add salt and saute until the tomatoes soften. Now add dry mango powder and the sprouted green gram and water and cover with a lid. Cook until the green gram gets cooked.
Once the green gram is cooked put off the stove and garnish with corriander leaves.
This dish is high in protein content and serves right for roti.
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