Sprouts Stew & Sautéed Spinach with Soft Boiled Egg / Grilled Tomato
Ingredients:
Sprouts Stew: 1 cup sprouted mixed pulses (moong, toor, masoor, etc.), 1 cup diced white pumpkin, 1 cup diced yam, 2.5 cups water, 2 tbsp oil, ½ tsp cumin seeds, pinch of asafoetida, 2 chopped medium-sized onions, 1 tsp ginger-garlic paste, 1/3 cup diced tomatoes, 2 chopped green chilies, ½ tsp turmeric powder, ½ tsp cumin powder, 1 tsp coriander powder, ½ tsp garam masala powder, 3 tbsp chopped coriander leaves. Grilled Tomato : 1 halved tomato, crushed pepper and dried herbs (oregano, thyme, etc) to taste.
Soft Boiled Egg: 2 eggs.
Sautéed Spinach: 2 cups spinach leaves, 1 tbsp oil, 2 minced garlic cloves, Salt to taste.
Method:
Sprouts Stew: In a pressure cooker, combine the sprouted pulses, white pumpkin, and yam with 2.5 cups of water. Stir and pressure cook for 3 to 4 whistles on medium to high flame. Heat oil. Add ½ tsp cumin seeds and a pinch of asafoetida. Stir. Add chopped onions and sauté until translucent. Add ginger-garlic paste, sauté until the raw aroma disappears. Add diced tomatoes and chopped green chillies. Sauté until the tomatoes soften. Add turmeric powder, cumin powder, coriander powder, and garam masala powder. Stir well. Add the cooked mixed sprouts along with the stock. Add the sprout paste to thicken the stew. Season with salt and mix well. The stock should cover the sprouts. Cover and simmer the stew for 10 to 12 minutes, stirring occasionally. Add chopped coriander leaves and stir well. The stew should have a slightly thin consistency.
Grilled Tomato: Cut the tomato in half. Sprinkle with salt, crushed pepper, and dried herbs. – Heat a pan on high flame and add a small amount of oil.
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Dinesh Joshi