Massor Dhal with Methi Sprouts

I am suddenly becoming a big fan of sprouting. It is such a easy and simple thing to do and in all my research it seems to be one of the best ways to consume these grains. Typically I soak the grain overnight. I drain and wash the soaked grain few times. I then keep these soaked grains in a strainer covered with a moist paper towel, with a vessel beneath to catch any excess water. I keep this in a dark place and the grains start to sprout overnight. Now once they sprout I store them in a airtight container in my fridge. Now I have sprouted grains to use throughout the week for my cooking.

So recently I sprouted a bunch of Methi seeds. They sprout very well and once you sprout them they tend to loose their bitter taste. I made a simple dhal using these methi sprouts

Ingredients:
- 1 cup massor dhal
- 1/2 cup toor dhal
- 2 tomatoes chopped finely
- 2 tbsp sprouted Methi. If the Methi is not sprouted then you might want to use 1/4 tsp
- 1 tsp jeera
- 1 green chili slited
- salt to taste
- 1 tsp oil

Method:
1. Soak your dhal for atleast an hour. Microwave it for 10 minutes removing it frequently in between and giving it a stir.
2. In a seperate tawa add oil and jeera. Once it starts to splutter add the chopped chili and tomatoes. Cook until this turns to a mushy consistency. Add salt.
3. Add the sprouted Methi seeds and cook for a minute. Add this to your cooked dhal and microwave it again for 4 minutes. If you feel it is a little dry add 1/4th cup of water.

Serve it hot with roti or rice. With the addition of Methi seeds this becomes one healthy dish.

This one finds its way to Think -Spice - Think Fenugreek hosted by Priya Mitharwal and originally started by Sunitha.
I am also sending this to Priya's Easy N Tasty - Let's sprout event.