In India during shravan month (a month where most Indian do not eat non-veg for religious reason), there is one day that’s called Navmi. On this day it is said that to protect a child’s sprite knives are not used in a house. While I do not know if its true or not this practice is still followed in few places.
As on this day knives are not used, this stew is prepared in my house. Since I was a kid I have been having this stew and it it still one of my favorite. In spite the tradition being of only a day, this dish is cooked several times a year in my house the same way (without using any knife). Try it out.

Cooking time: 30-40 min

Serves: 4 people

Calorie per serving: 327.85

Ingredients:

120 g – Moong (green gram)
120 g – Matki (Turkish gram/moth bean)
70 g – Kabuli Chana (Chickpeas – brown)
100 g – Split Val (butter beans)
90 g – Chawli (black eyed beans)
5 – Onion (big – crushed)
2 inch – Ginger (crushed)
8-10 – Kashmiri red chili dry (for color)
5 – Green chili (mild spicy)
3 tbsp – Oil
Salt to taste.

Method:

In a bowl, mix all sprouts. Add water and soak it for 4-5 hr. Remove the water after that. Then wet a muslin cloth. Put all the sprouts in it and tie it tightly. Leave it in muslin cloth for another 4-5 hr.
In a pressure cooker put water (double the amount of sprouts). Add oil. Put it on the flame. Do not close the lid. Let the water – oil come to boil.
While that is happening, Using a pestle crush the onion and ginger (note: the flavor is not the same when chopped. crushing releases the juices more properly and give the stew the its flavor). Remove the stem from the chili and break the chili into 2-3 parts. Remove the seeds of dry red chili, do not add seeds in stew.
When the water is boiled add the sprouts, crushed onion, crushed ginger, kashmiri dry red chili and green chili. Stir well. Close the lid. Let it cook for 20-25 min on full flame. Then lower the flame and cook for more 10 min.
Serve hot. Enjoy!

Happy munching!🌶🥬🌰🥘🥄

Like if you have tried it or would love to try it out.