Matki Ki Sabji
|Whole green gram||1⁄2 Cup (8 tbs), picked and washed|
|Cooking oil||1 1⁄2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Onion||1 Small, finley chopped|
|Green chilies||To Taste, finely chopped|
|Red chili powder||To Taste|
|Water||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , juiced|
Soak the gram in water overnight then throw away the water, cover the gram with a wet cloth and leave for another 8-10 hours in a warm place.
At the end of this time, you will find the gram has sprouted and is crunchy to taste.
The sprouted tails will however be short you may keep it longer if you like.
Put the pan on fire with the oil.
Let it heat up for a few minutes.
Drop in the cumin seeds.
Let them turn a shade darker.
Add the onions and chillies and fry till the onions are just turning pinkish.
Do this step on a slow fire.
Add the salt, pepper and chilli and stir another few seconds.
Add the sprouts and water.
Stir well, cover the pan, put the tavn underneath and cook 10-15 minutes.
The length of time you cook actually depends on how soft or crunchy you like the sprouts.
Check on them after 10 minutes and then decide how much longer you want to keep them on the fire.
Stir in the lime juice and sugar.
Again, add just as much sugar as you like.
If you don't like sweet-sour tastes, avoid it altogether