Why recepie famous for?
This sumptuous and simple dish is enlivened with the addition of vegetables and sprouts. Sprouting not only enhances the nutritive value of foods but also makes them easier to digest.
Ingredients
1/2 cup broken wheat (dalia)
1/2 cup sprouted matki (moath beans)
1 tsp oil
1/2 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1/4 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped french beans
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
salt to taste
Instructions
Heat the oil in a broad non-stick pan and add the cumin seeds.
When they crackle, add the asafoetida, cloves and bayleaf and sauté on a medium flame for a few seconds.
Add the onions, carrots and french beans and sauté on a medium flame for 4 to 5 minutes.
Add the bulgur wheat, matki sprouts, turmeric powder, chilli powder, coriander powder and salt and mix well.
Add approx. 2½ cups of water, cover with a lid and cook over a medium flame till the bulgur wheat and matki are cooked.
Serve hot.
Disclaimer:
It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
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