This is a typical GSB style sprouted moth beans curry with added tender cashew nuts and Madras cucumber, tempered with onions. Tastes heavenly with hot rice and dal.
Ingredients
1 cup sprouted cowpeas/ moth beans
1 cup Madras cucumber/magge cut into chunks
10-15 cashew nuts(you can also use tender cashews)
Salt to taste
For the masala paste:
1 cup grated coconut
3-4 red chillies roasted in little oil
little tamarind
Grind the above into a fine paste and keep aside
For the tempering:
1/4 cup finely chopped onions
6 tsp oil
Procedure
Remove the skin of the sprouted beans and cook with madras cucumber/magge and cashew nuts with half a cup of water
Transfer the cooked beans to a vessel, add salt, masala and little water and adjust the consistency
Once it is boiled switch off the gas
For tempering, in a Kadai put oil and fry onions chopped till dark brown and add this to the curry
Enjoy with hot rice.
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