Moth bean curry/ madki kalu palle

This is generally eaten in north karnataka along with jowar (pearl  millets). rotti or bajra (black millets) rotti (flattened bread)
These millets form  the staple diet of people in North karnataka. They are eaten in the form of rottis along with different varieties of bean curries, raw onion, curd and chutney pudi.( spicy powder)
I learnt this recipe from  my cousin who makes very good north karnataka dishes.

INGREDIENTS
2 cups soaked moth bean
3-4 green chilies
1/2 tsp jeera (cumin)
1'' piece ginger
2 cloves garlic
1 large onion
A few curry leaves
A few coriander leaves
2 tsp oil

METHOD
Grind the green chilies ,cumin,ginger, garlic, curry leaves and coriander leaves  along with salt to a  thick paste and keep aside. This paste can be store in the refrigerator for a week and used when required.

Heat oil in a pan.  Add a little mustar and cumin. When mustard splutters, add curry leaves.
Add chopped onions and saute till they become transparent.Now add the soaked moth beans/madki. Add 2-3 tsp of the ground paste.Add salt. Sprinkle a liitle water and cover with a lid. Cook for a few mins till the beans become 3/4th cooked and remove from flame. The beans should not become too soft.
Serve with chapatis.

MIXED SPROUTS

This dish is very simple to make but very healthy and tasty.

INGREDIENTS

2 cups mixed sprouts

1 medium sized onion

1 medium sized tomato

a few curry leaves

a pinch of haldi

Chilly powder and salt as per your taste.

METHOD

Soak legumes like moong(green gram), matar(peas) ,chana (bengal gram) etc. for 4-5 hours. Then tie them in a thin cloth and allow them to sprout. (Keep the cloth wet by sprinkling water occasionally for better results). 

I have used moong, moth, chana, matar, green chana and methi(fenugreek) seeds. Adding methi gives a nice flavour.                                                                                                             

                                                                Heat oil in a pan. Add mustard seeds, curry leaves and a pinch of hing. Now add the chopped onions and saute till they become transparent. Add chopped tomatoes and salt. Fry till the water of the tomatoes almost dries up. Add haldi and chilli powder. Mix well and add the sprouts. Add a little water and cover and cook till the sprouts become soft.

This goes well with rotis and also rice.
This can also be served garnished with finely chopped onions, corriander leaves and fine sev.