Potato And Sprouted Bean Curry

Ingredients

• • Moong beans (dry) - ¼ cup
• • Potato (small) - ¼ kg
• • Garlic crusheds - few
• • Garlic (peeled) - 6
• • Onions (chopped) - 2 tablespoons
• • Salt - as required
• • Sugar - as required
• • Turmeric powder - ¼ teaspoon
• • Tamarind extract (thick) - 1 tablespoon
• • Red chilly powder - 1 ½ teaspoons
• • Coconut (grated, fresh, for garnishing) - a little
• • Coriander leaves (for garnishing) - a little
• • Oil (for frying) - as required

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Ingredients For Seasoning

• • Mustard seeds - ½ teaspoon
• • Cumin seeds - ½ teaspoon
• • Asafoetidas - a pinch

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Method

• 1. Soak beans in water for 24 hours.
• 2. Tie it in a thin muslin cloth and allow to sprout for another one day. (Sprinkle water now and then)
• 3. Next day remove the outer skin using finger tips.
• 4. Scrape outer skin from potatoes.
• 5. Heat oil in a frying pan, add mustard, cumin seeds, asafoetida and then crushed garlic, half of the onions.
• 6. Fry for two minutes, add chilly powder and vegetables.
• 7. Add water, cover and cook till vegetables are done.
• 8. Add rest of the peeled garlic, onions.
• 9. Add salt, sugar, turmeric powder and tamarind extract.
• 10. Cook till dry. Garnish with grated coconut and coriander leaves.