Sprouted Mung Beans and Amaranth Leaves Daal #daal #healthy #vegan #amaranth #sproutedbeans #comfortfood #winterwarmer

Don't we all whine about how time flies and don't have enough time to finish allotted tasks. So True, 'Time and Tide waits for no Man' ! The passing time and the movements of the oceans happens with or without human intervention. In other words time never remains still regardless of events or how we feel about it,   Already November is slipping away from our hands, nature doing it's job with perfection !

While this year November did not make it's mind to show it's true nature as we witnessed hottest November this year reaching temperatures around 22-23 C, never mind if November show it's true colour or not we made our mind up and finished all the important 'autumn-chores-clean' in the house and outside the house too. Thoroughly cleaned both gardens front and back, and put both of them 'to bed' !

This summer I harvested few types of veg and herbs in our back garden, plump and juicy tomatoes , Mild jalapeno, Aromatic Basil  ( The king of Herbs ) , flavourful Mint and  one of my favourite greens Amaranth. Surprisingly Amaranth grew so beautifully. Now that crops have been harvested and the gold and sunny colours has faded from the gardens, we cleared away all the decaying vegetation of the summer, and picked up whatever last fresh produce we had.

I picked almost 200-250 g Amaranth leaves, weren't enough to make Sabzi on it's own so decided to use with Sprouted Mung beans.  Any daal with greens are always super hit in the family, It could be Mixed daal with Turnip leaves , Mixed daal with Spinch , Spinch Daal or Puy lentils with Swiss Chard Daal, I just had to make sure that I prepare more chapattis that day, yep with Hot and Comfort daal you don't realize but mop it down one or two more :)

I am delighted that now I have one more recipe on our menu Sprouted Mung Beans with Amaranth leaves. Delicious and flavourful. Enriched with so much goodness and so easy to prepare.

You will need:-

• 2 cup sprouted Mung beans ( How to sprout beans, see here ) I added few spoons of Moth beans too.
• 250 g amaranth leaves or more ( cleaned, washed and roughly chopped )
• 3 tbsp oil
• 1 tbsp whole spices ( cloves, cinnamon, bay leaves, black cardamom, cumin seeds )
• 1 medium onion finely chopped
• 1 tbsp. garlic-ginger puree
• 2 green chillies finely chopped
• 2 medium tomatoes chopped
• salt to taste
• 1 tsp. red chilli powder
• 1/2 tsp. turmeric powder 
• 2 tsp. ground coriander and cumin
• 1/2 tsp. garam masala
• 1/2 tsp. amchoor powder or 
• 1/2 tsp. kasoori methi 

Method :-
Wash sprouted mung beans in running water and leave it aside.
Heat oil in a pressure cooker, add whole spices.
Once they crackle add onion and saute till light pink.
Add ginger-garlic paste and cook for a while.
Add chopped tomatoes and cook till you can see oil on the sides pan.
Now add all the masala except garam masala and amchoor powder.
Saute masala for few seconds and add sprouted mung beans and green chilies.
Mix gently and add one and half cup water.
Cook beans till 3 whistle.
Let it cool naturally.
Once cooled, open the pressure cooker and stir mung beans and slightly press mung beans with ladle.
Once again turn the heat on, add amaranth leaves, garam masala and amchoor powder.
Cook daal for further 2-3 minutes.
Serve hot daal with roti, rice or paratha.
Enjoy !




















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