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VEGGIE

Stuffed green Sprouted moong

peppers THESE HEALTHY SPROUTS ARE A GREAT ADDITION TO WRAPS AND SALADS

1 onion chopped
Sprouting time: About 2 days
Cooking time: 15 minutes
Serves 2-4 1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
THIS IS A DISH WHICH EXISTS IN DIFFERENT FORMS AROUND THE WORLD You will need: 1 tsp fresh crushed garlic
1 tsp fresh crushed ginger
1 cup whole moong or 1 tsp red chilli powder
Preparation time: 10 minutes 3 tbsp cooking oil 1-1½ cups ready sprouted moong Salt to taste
Cooking time: 15 minutes 1 tsp salt 2 tbsp cooking oil 1 tsp fresh crushed green chillies
Serves 4 1 tsp red chilli powder 1 tsp cumin seeds ½ cup hot water
1 tsp fresh crushed garlic
You will need: A pinch of sugar Method
1 tbsp ground peanuts (optional)
4-5 medium green peppers Freshly chopped coriander to garnish 1 To sprout the moong, wash well and soak them in warm water overnight.
1 cup gram flour
2 The folllowing day, wash and drain all the water from the moong. Place the soaked moong in a
damp muslin cloth or a thin dish towel. Tie the cloth and leave inside a colander.
Method 3 Cover and keep in a warm, dark place away from drafts. (Placing it in an oven in the off position
1 Wash and cut the peppers in half so they form a cup shape. Remove the seeds and the pulp and works well, too.) Leave the moong for 2 days checking on it occasionally in case it sprouts sooner.
keep the empty pepper shells to one side. If the cloth seems to have dried up, lightly sprinkle with water to re-moisten.

2 Roast the gram flour in 2 tbsp oil on a low heat. Stir until the colour changes. Add the spices and 4 Wash the sprouts several times to remove the loose skins while retaining the sprouts. (If using
peanuts if desired. Stir well. Taste and adjust. Divide this mixture into the green pepper cups. ready sprouted moong, omit steps 1-3.)

3 Heat 1 tbsp oil in a separate pan and place the peppers in it, spread apart. 5 Heat the oil in a pot and add the cumin seeds. When the seeds start to pop, add the onion and cook
for 1-2 minutes. Add the rest of the ingredients except the water. Cover and cook for 5 minutes.
4 Cover and let them simmer. They should cook in their own juices but check frequently and add a
small amount of water if the mixture is too dry. Garnish with coriander and serve. 6 Add the sprouted moong and mix well. Add ½ cup water, cover and allow to steam-cook. Do not
overcook as this will make the moong go mushy. Leave on a medium heat for 15 minutes. Garnish
with coriander and serve hot with roti.

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