Try out this spicy palak and Moth Bean curry with sprouted Moth beans and spinach, both of which are notable health boosters. A rather offbeat tempering of mustard seeds, garlic and curry leaves adds a nice touch to this curry.
Preparation Time: 15 mins
Cooking Time: 22 mins
To Be Ground Into A Smooth Paste
1/2 tsp coriander (dhania) seeds
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
1 clove garlic (lehsun)
3 whole dry kashmiri red chillies , broken into pieces
1/4 tsp turmeric powder (haldi)
1/4 cup freshly grated coconut
1/2 cup water
1 cup sprouted matki (moath beans)
2 cups finely chopped spinach (palak)
1/2 cup finely chopped tomatoes
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
4 garlic (lehsun) cloves , crushed
10 curry leaves (kadi patta) , torn into pieces
1.Combine the sprouted matki, spinach, tomatoes and salt with 1½ cups of water in a microwave-safe bowl, mix well and microwave on high for 10 minutes, stirring thrice in between after every 3 minutes.
2.Add the prepared ground paste, mix well and microwave on high for 8 minutes, stirring twice in between after every 3 minutes. Keep aside.
3.Put the oil in another microwave-safe bowl and microwave on high for 30 seconds.
4.Add the mustard seeds and microwave on high for 40 seconds.
5.Add the garlic and microwave on high for 2 minutes.
6.Add the curry leaves, mix well and microwave on high for 20 seconds.
7.Pour this tempering over the curry and microwave on high for 1 minute.
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