Sprouted Moong Dal subji

Moong dal  2 cups, soaked for 6 hours, drained and keep it over night to sprout.
Just steam for 5 minutes and keep aside.
Grated coconut 1 1/2 cups, garlic cloves 2, shallots 3. green chilly 2, cumin seeds 1/4 tsp.
Grind these ingredients into a coarse mixture.
Coconut oil 1 tbsp., mustard seeds 1/4 tsp., red chilly 2, broken into 2, curry leaf 1 sprig.
Heat oil in a pan, drop in mustard seeds, allow to pop, add red chilly, followed by curry
leaves, add coconut mix, sauté for 30 seconds, add steamed moong dal, combine well.
Transfer into a serving bowl. Serve with rice, roti and chapatti.

Curd salad

Salad cucumber 2, chopped,
Green chilly 3, cut into rings,
Yogurt 2 cups, salt to taste.
Chopped cilantro 2 tbsp.
Combine the ingredients together and serve.

Carrot rice

Basmati rice 3 cups, cooked in six cups of water, spread and allow to cool.
Carrot 500 gram, beans 100 gram, both chopped, onion 1, chopped, ginger garlic paste
2 tsp., vegetable oil 3 tbsp., salt to taste.

Heat oil in a pan, drop in onion, sauté till light brown, add garlic paste, followed by
carrot and beans, sauté till tender, add salt, mix, add rice, combine well.
Serve with salad and papad.
 

Simple salad

Carrot 2, Salad Cucumber 1, both spirally sliced,
salt to taste, lemon juice 2 tbsp.

Combine the ingredients, salad is ready. Serve after 15 minutes.
Have this salad before main meals to avoid over eating.

Methi Paratha

 Methi leaves a bunch, cleaned and chopped, turmeric powder 1/3 tsp., salt to taste, ginger garlic paste 1 tsp., cooking oil 2 tbsp.
Heat oil in a shallow pan, drop in methi leaves, ginger garlic paste,
sauté for two minutes, add turmeric powder, mix well.

 Potato 2, cooked, peeled and smashed. Add smashed potato into
the methi leaves, combine well and sauté for 2 minutes. Allow to cool.

 Add two cups wheat flour to the mix, add salt to taste. Combine the ingredients and prepare soft dough. Keep for half an hour.

 Divide the dough into lemon shape balls and press into round
parathas. Heat a pan and prepare parathas stewing both sides.

Paratha is ready. Serve with vegetable kurma or chicken curry.

Healthy meal for lunch or dinner...

Chapatti, Dal methi curry, vegetable subji and salad....

Chapatti
Wheat flour 1 cup, salt to taste, curd 1 tbsp.
Combine the ingredients, add enough water and prepare dough. Keep for half an hour.
Divide into lime size balls. Press the ball and spread.
Heat a pan, stew both sides and prepare dry chapattis.

Dal Methi leaves curry
Dal 1 cup, pressure cooked, methi leaves 1 bunch, cleaned and separated, shallots 3, chopped,
garlic 2 cloves, crushed, chenna masala 1 tsp., salt to taste, sunflower oil 1 tbsp. Heat oil in a pan,
drop in shallots, garlic, sauté, add methi leaves, sauté till cooked, add masala and salt, add dal,
combine well.
Veg subji
Onion 1, carrot 2, potato 1, beans 5, cube all veggies. Cook well. Add 1 tsp. cooking oil, salt to
taste, little coriander leaves and combine well.
Salad
Mix some cucumber and carrot slices , sprinkled with little lime juice and salt to taste.

Sprouted Moong Dal salad...

 Green gram (Moong Dal) 2 cups, soak for 6 hours, drain out balance water, allow to sprout over night. Steam cook the dal,
with 1/4 tsp. turmeric powder and salt to taste.
Grated coconut 2 cups, crushed pepper 2 tsp., honey 3 tbsp.
Combine the ingredients and serve.
This dish is delicious and contains high protein.