Sprouted Moong

Ingredients:
1 1/2 cup green whole moong (soak overnight in warm water)
1 small onion chopped
1 small green chilli (optional)
2 small chopped tomato
1/2 tsp ginger grated or paste
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp olive oil
2 cups of water
1 tbsp lemon juice
Spring of cilantro chopped
Salt to taste

How to Sprout Moong:
Wash and soak whole moong in warm water overnight. Strain the water completely and put it in an air tight container. Leave the moong to sprout for almost 12 hours, it may take longer depending on the weather. If the weather is warm, then it takes less time to sprout. After it is sprouted, it can be left in a refrigerator before it is cooked.

Directions:
Heat oil. Add cumin seeds and green chilli. Add onions and saute until translucent in color. Add ginger, turmeric powder, coriander powder, and red chilli powder. Saute for a few seconds then add tomato. Cover and cook the tomato until soft. Add Moong, salt and 2 cups of water. Cover and cook on medium heat till Moong is cooked. Make sure not to overcook it. Add lemon juice and garnish with cilantro leaves. It can be served with Roti or Rice or it can taken for breakfast or lunch.

Aloo Gobhi Matar Sabji

Ingredients:
1 medium sized cauliflower cut in florets
3 medium sized potato chopped
1 large onion chopped
2 small tomato chopped
1 tbsp ginger grated or paste
1 green chilli chopped (optional)
1 tsp cumin seeds
2 pinch of heeng (asafoetida)
3 cloves garlic paste
1 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp red chilli powder
1 tsp amchur powder
1/2 tsp garam masala powder
1/2 cumin powder
1 spring of cilantro chopped
1 tbsp olive oil
Salt to taste

Directions:
Heat oil, add cumin seeds, heeng, and black mustard seeds. Let it sprinkle, then add onions. Saute onions till it is golden brown in color, Add cauliflower, potato, and turmeric powder. Mix it well, then cover and cook on medium heat till the vegetables are half cooked. Add ginger garlic paste, and saute for a few seconds. Add fresh or frozen green peas, cover and cook for a few minutes. Add turmeric, salt, red chilli, coriander, amchur, and cumin powder. Mix the spices well, cover and cook on medium heat till the vegetables are tender. Garnish with cilantro leaves. Serve with Roti (Indian bread) or Rice.