- 2 cups Mung Bean Sprouts
- 1 tsp Coriander Seeds
- 1 tbsp Black Gram (Minapappu, Urad Dal)
- ½ tsp Fenugreek Seeds (Menthulu, Methi)
- 1 tbsp red Chili powder
- ¼ tsp Cumin Seeds
- 1 tsp Lemon Juice
- A pinch of Turmeric powder
- Few Curry Leaves
- 1 tsp Oil
Feb 28, 2011
Mung Bean Sprouts Chutney
This is healthy chutney good for the stomach as well as taste buds.
Heat oil in a pan and add cumin seeds + urad dal and sauté until dal changes color. Then add coriander seeds + fenugreek seeds and sauté well. Transfer the contents to a plate to cool.
In the same pan add mung bean sprouts + curry leaves + turmeric powder and sauté well for some time until the sprouts appear to be cooked.
Allow the contents to cool for a while. Then add the urad dal mixture to the blender first and run until it becomes powdery.
To this, add mung bean sprout mixture + salt + red chili powder + lemon juice and blend until smooth. Add water only if needed, but very little.
Transfer the chutney to a serving bowl and serve with rice or chapathis. Yum!!