Chatpatta moong

Today I am adding a very healthy chatpatta moong recipe hope u like it & enjoy it too.

Something about sprouting first,Sprouting is the practice of soaking, beans until they germinate and begin to sprout, One of the most common sprouts we get in India is that of the moong & matki beans

Moisture, warmth, and in most cases, indirect sunlight are necessary for sprouting. Some sprouts, such as mung beans, can be grown in the dark

Sprouting increases the nutrient value, and digestibility of beans. Sprouts have the maximum amount of nutrients per calorie as compared to any other food so is supposed to be the healthiest of all. This is why many people on a low-calorie diet include sprouts in their diet.
Little time, effort & space is needed to make sprouts.

This is how I sprout my moong,

1. To sprout them, soak them in water for 7-8 hours. Drain all the water and tie them up in a muslin cloth & keep it in a warm place away from sunlight. (As done in most homes in India)
2. Another way to sprout them is to keep them in a closed casserole. Soak the beans for 12 hours and then drain the water. Now put them in the casserole and close it tightly.(I usually keep this in a oven) The sprouting time is usually 12 to 24 hours depending on the variety of beans.
   
3. Rinse the sprouted beans well to remove odour

How sprouted Beans can be Used???????
These beans can be steam cooked and used as a substitute for dal’s /channa and added to curries and sambar. There are a lot of Indian recipes which can be made using them like missal pav, mood aalelya moongachi umtti,ussal Or they can be used raw in salads, chats too. Adding sprouts to chats is the best way to feed sprouts to the kiddies.

Ingredients:

1 cup Sprouted moong

1/2 cup finely chopped onions

1/2 cup finely chopped tomatoes

1/4 cup finely chopped coriander

1/2 tsp chat masala

1/2 tsp lime juice

1/2 tsp sugar

Salt for taste

Procedure:

1. In a bowl mix sprouted moong onions, tomatoes & coriander.
2. Add chat masala, sugar ,limejuice & salt
3. Its ready to eat!this can be eaten just like that at anytime or can be served as a koshimbir in vegeterian lunches.

1. 

Vaangya che bharit (Baingan ka bharta)/spicy baked & mashed eggplant

Today’s recipe is vaangyache bharit very popularly known as “baingan ka bharta”all over India, but more specifically in the north of India, it’s called vankaaya pachadi in Andhra ,vaangya che bharit in kolhapur & yenne badnekayi in karnataka. The flavour of the roasted brinjal/egg plant is very unique it's authentically supposed to be roasted on coal (kolsha chi chul). Out of the different varieties of brinjals , usually big round green -white brinjals are used to prepare vaangyache bharit but I make do with the big aubergines we get in the super markets. Vaangya che bharit is usually served with jowar bhakri in most of the homes in Kolhapur, but the dish goes well with bajri or rice bhakri or even naan,phulka & chapatti.




Ingredients:
1 medium Baigan (eggplant/ aubergines)
2 finely chopped onion
1/2 tsp Red chili powder
3 tsp roasted peanuts
1 tbsp Vegetable oil
2 tsp Chopped coriander
2tsp grated coconut
Salt to taste

Procedure:

• Pierce the baigan (eggplant) with a fork all around at least prick it 10- 15 times,than brush it with oil and roast it on a gas burner over medium heat or bake it oven at 450 degrees for 15- 20 minutes.
• Turn the eggplant upside down inbetween, until fully roasted.
• Prick a knife & check if it’s done once done, keep it covered under a pan or in a pan placing the lid, this will help to loosen the skin.Cool it and peel off the darkened skin.
• Mash the flesh of baigan (eggplant).
• Mix in the finely chopped onions,grated coconut & coriander.
• Add red roasted peanuts, chili powder, salt & oil.
• Mix thoroughly & vaangya che bharit is ready to eat.
  This time we had it with naan & it was superb, hope you like it too.At home the roasted peanuts are replaced with tender fresh green peas or tender fresh green chickpeas(harbaryache dane) depending on the season, but have to do with the peanuts for the timebeing :)