Sprouts Yogurt Curry

I make sprouts at home with mung beans.  I have added instructions on how to make them at the bottom of this recipe.  They are easy to make, nutritious and can be added to salads, eaten raw and tasty.  This is a curry that I saw on the internet and decided to try - it is a mild curry and quite tasty.

Ingredients:

1 cup mung bean sprouts

1 and a 1/2 cups yogurt

1 tablespoon chick pea flour

1/2 cup to 1 cup water

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2 green chillies, chopped

1 dry red chilli

1 bay leaf

2 tablespoons oil

salt to taste

Chopped coriander leaves for garnishing.

Method:

In a deep dish, add yogurt, chick pea flour, turmeric powder, chilli powder and enough water to make a runny yogurt.  Whisk well and set aside.

In a saucepan, add oil.  When the oil heats up, add the mustard seeds and cumin seeds.  When the seeds splutter, add the green chillies, dry red chilli, bay leaf and add the mung bean sprouts.  Saute for a few minutes and then add 1/4 cup of water and let the sprouts cook till tender.

Reduce the heat and add the whisked yogurt.  Add salt to taste. Keep stirring continuously until the yogurt is cooked and warmed through.  This should take about 4 to 5 minutes.

Garnish with the chopped  coriander leaves. Serve hot with rice or chappaties.

Note:  To make Mung Bean Sprouts.

Take one cup of dry mung beans, soak it in water overnight.  The next day, wash it, drain it and put it in a muslin cloth and keep it inside a bowl in a dark place in the kitchen.  After 2 to 3 days you will see the beans sprouting.  Wash it before use.