Bhakri (rice chappati) and sprouted moong beans curry

The sprouted moong curry was experimental and it was a success. My husband liked it a lot. I am thinking of making it again. It uses just one spice which is readily available. Well this can't be prepared using the readymade sprouts from stores as they are too much sprouted for this curry, you have to sprout them at home for about a day or two (depending on the temperature).

The rice chappati called "bhakri" in konkani is recipe given to me by my grandmother. She makes them so easily and we all munch on them. This was the second time I was making it, it did not turn out to be as easy as I saw her make it. It was a little bit of disaster. But yet I am recording this recipe for my future refernce. If you want to make it, make at your own risk. The preparation is tough but it is very tasty.

Bhakri

Ingredients

1 cup rice flour

3/4 cup water

1/4 tsp salt

Method

Boil the water and salt . When the water starts boiling , add all the rice flour and switch off the flame. quickly mix it into a dough. You will see how quickly the flour absorbs all the water. You will then have to make small balls out of them and roll it into thick sized bhakris. I couldn't make thin ones because it was breaking. If you are unable to roll them and it breaks or the dough is little watery then u can add some more rice flour . Now cook it on a pan / tava on a medium flame with little oil rubbed on the pan. Cook both the sides till red or brown spots appear.

Moong Curry

Ingredients

1 cup sprouted moong cooked in pressure cooker

2 large tomatoes chunked

1 tsp tamarind juice (optional)

1 medium sized potato chunked and cooked

1 large onion coarsely chopped

1 tsp salt

1 tsp red chilli powder

1 tsp oil

Method

Heat oil and saute the onions till golden brown. Add tomatoes (you can add salt at this point to aid tomatoes to cook quickly)till they are cooked and become mushy. Add chilli powder and salt (if not added earlier) , and tamarind juice. Cook for 1 min and then add moong and potatoes. Cook for 10 mins till veggies get infused with the spice. Curry is ready to be served.