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Prep Time: 1440 Minutes Cook Time: 40 Minutes |
Ready In: 1480 Minutes Servings: 4 |
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This delicious and healthy breakfast recipe was submitted by Mrs. Veena Raheja to the Thursday magazine and appeared in their issue dated September 13th to 19th'2007. She won the R.O. 20 Philips coupon to for the week! This is a filling breakfast and one that's become my family favourite. I would be glad if you tried and enjoyed it as much as we do. Note: Preparation time includes soaking time of lentils in order to obtain the sprouts. Ingredients:
1 cup semolina |
1 cup sprouted green lentil (moong) |
1/2 cup french beans, chopped |
1/2 cup carrot, chopped |
1 teaspoon mustard seeds |
2 -3 fresh curry leaves, washed and torn |
1 -2 green chili |
2 tablespoons fresh coconut, grated and to garnish |
2 tablespoons fresh coriander leaves, washed and chopped, to garnish |
salt |
1 teaspoon turmeric powder |
1 tablespoon refined sunflower oil (cooking oil) |
2 cups water |
Directions:
1. In a wide bottom pan, dry roast the semolina till it turns lightly brown.
2. Remove from heat and allow to cool.
3. Then, in a clean bowl, soak the roasted semolina in two cups of water, adding a little salt. Keep aside for 2 hours.
4. Heat a pan.
5. Pour in some oil.
6. Add mustard seeds and allow to crackle.
7. Once they stop crackling, add curry leaves and green chillies.
8. Stir-fry for a minute or two, then fold in the carrots and sprouted lentils.
9. Mix thoroughly.
10. Cook the veggies until half done and then fold in the soaked and roasted semolina.
11. Add some more salt to taste and turmeric powder.
12. Mix well and cover with a lid.
13. Cook on low heat for 10 to 15 minutes.
14. Serve hot garnished with coconut and corriander leaves.
15. Enjoy!
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