“Keeping your body healthy is an expression of gratitude to the whole cosmos: the plants, the clouds, everything.” An old proverb says. Here is a hope that this north Indian kadi inspired recipe will contribute to the cause. Garden fresh green bell peppers are cooked with moong bean sprouts in dahi sauce. The cooling dahi sauce provides an interesting and characteristically North-Indian contrast to somewhat earthy bell peppers. This nutritious and easy to prepare recipe can be served as a main course accompanied with rice or roti.
Bean Sprouts with Bell Peppers
(for 2 to 4 for 2 to 1 meal)
2 cups moong bean sprouts
4 bell peppers, remove the end&seeds and chop to chunks, 2 cups
1 semi ripe tomato, finely chopped, 1/2 cup
1 small onion or shallot, finely chopped, 1/2 cup
1 cup, dahi (Indian yogurt)
1 tablespoon besan (gram flour, chickpea flour)
1/2 teaspoon each – salt, red chilli powder and garam masala powder
1/4 teaspoon – turmeric
1/4 cup, finely chopped fresh cilantro leaves for garnish
for Kasuri methi Tadka:
1 tablespoon peanut oil
1 tablespoon kasuri methi
pinch each- cumin and methi seeds
1. In a large skillet, heat peanut oil. When oil is hot, add and toast kasuri methi, cumin and methi seeds in that order to fragrance.
2. Add onion, tomato, bell pepper one after another and saute until softened, about ten minutes.
3. Add moong sprouts and salt, chilli, garam masala powder and turmeric. Pour about half cup of water. Mix well. Cover the skillet and steam-saute until the moong sprouts are soft and tender.
4. In a cup, take dahi and add besan flour. Mix them well without any lumps.
5. Reduce the heat to low. Stir a little of this dahi-besan mix into the subji, then gradually add the entire mixture. Simmer on low heat for about two minutes. Turn off the heat. Garnish with cilantro leaves. Serve warm.
Bean Sprouts with Bell Peppers ~ For Meal Today