Chatpate moth

 This is one dish which I grew up eating very frequently in Nagpur. My mom is one of the best cooks in this world. Have adapted quite a lot from her as well as my M-I-L...so my cooking is a blend of both and some extra effects which I keep adding off n on and surprise both of them even today. One drastic difference in theirs and mine is they both use red chilly powder and I don't, until it is absolutely required.  Matki chi usal as called in Maharashtra and chatpate moth in MP.....try it...

Chatpate moth

Turkish gram(moth)-     2 bowls (sprouted)

Onion-                              1 large sized (chopped)

Tomatoes-                      2 Medium sized (chopped)

Green chillies-                3-4 (chopped)

Cummin-                         half tsp.

Mustard seeds-              1 tsp.

Ginger-garlic paste –     1 tsp.

Oil-                                3 tbsp

Dry coriander powder- 2 tsp.

Turmeric powder –        1 tsp.

Goda masala/garam masala: 1 tsp.

Green Coriander-            1 bunch (chopped)

Curry leaves:                    9-10

Sugar-                                half tsp

Salt to taste

Method:

Soak the Turkish gram for 12 hours. Wash & drain the water and leave it in a tight container for sprouting. When sprouted it is ready for making the chatpate moth.  Heat oil in  a pan/kadhai. Put mustard & cumin seeds to splutter. Add curry leaves, chopped onions, chopped green chillies and ginger garlic paste. Once, golden brown add the chopped tomatoes. Put all the dry masala, sugar & salt and let it fry evenly till oil leaves the surface of the pan. Add the sprouted moth. And mix well. Add a little water and let it cook on a slow flame for 15 minutes. Garnish with chopped onions and green coriander and sev (optional).

Sprouts are very healthy. High in proteins u can consume it, raw with salad also.