U need:
Sprouts(moong,mixed): 2 cups( semi boiled)
Pav bun: 4
Butter to toast the pav bun
Oil: 2 tablsp
ginger grated: 2 tsp
green chilli minced: 2 tsp
pav bhaji masala: 1 tsp (optional)
lime juice: 2 tsp
coriander leaves: 2 tsp
Mustard seeds: 1/2 tsp
Grind together:
coconut scraping: 1/4 cup
green chillies: 1
curry leaves: 1 tsp.
Method:
1. Heat oil in a frying pan. Add mustard seeds.When they sputter add the grated ginger and minced green chillies.Saute on medium heat.Add the ground paste and continue stirring.Add the pav bhaji masala and salt to taste.
2.Drain the water from the cooked sprouts and add the sprouts to the cooking paste.Stir well and continue cooking for 6 to 8 mins.Add lemon juice and coriander leaves. Transfer to a cooking bowl.
3.Toast the pav buns on a tava using some butter.Serve these buns with the sprout usal curry.
Note: This usal tastes great with fresh plain bread slices too.A healthy breakfast dish,you can omit the pav bhaji masala if you don't want too much masala taste.
The liquid from the cooked sprouts can be used to make chappati dough or add to any dal gravy.
Sprouts(moong,mixed): 2 cups( semi boiled)
Pav bun: 4
Butter to toast the pav bun
Oil: 2 tablsp
ginger grated: 2 tsp
green chilli minced: 2 tsp
pav bhaji masala: 1 tsp (optional)
lime juice: 2 tsp
coriander leaves: 2 tsp
Mustard seeds: 1/2 tsp
Grind together:
coconut scraping: 1/4 cup
green chillies: 1
curry leaves: 1 tsp.
Method:
1. Heat oil in a frying pan. Add mustard seeds.When they sputter add the grated ginger and minced green chillies.Saute on medium heat.Add the ground paste and continue stirring.Add the pav bhaji masala and salt to taste.
2.Drain the water from the cooked sprouts and add the sprouts to the cooking paste.Stir well and continue cooking for 6 to 8 mins.Add lemon juice and coriander leaves. Transfer to a cooking bowl.
3.Toast the pav buns on a tava using some butter.Serve these buns with the sprout usal curry.
Note: This usal tastes great with fresh plain bread slices too.A healthy breakfast dish,you can omit the pav bhaji masala if you don't want too much masala taste.
The liquid from the cooked sprouts can be used to make chappati dough or add to any dal gravy.
