A slight twist to a regular kadhi with adding sprotuts and bell pepper makes it more healthy, nutritious, flavorful, colorful and appealing.....to kids as well as of all ages......this dish can be a wholesome meal as a lunch or dinner when side with steamed rice........this recipe is rich source of proteins, vitamin C, A, fibers,calcium phosphorus and many more.......!
Take 1 tbsp moong dal, soak overnight to sprout it, blanch and keep aside.
Take a mixing bowl add 4 tbsp curd, 2 tsp besan, 1/2 tsp grated ginger, 1/8 tsp black pepper powder, 1/4th tsp salt, 1/2 tsp lemon juice and 1/2 tsp sugar.
Whisk until smooth, pour in a little water to obtain a liquid consistency and further whisk it.
Take a frying pan and melt 1/2 tsp ghee.
Add 1/8th tsp rai, 1/4th tsp jeera, 1/2 cinnamon, 1 clove, 4 curry leaves, 1 tsp chopped yellow capsicum, 1 tsp chopped red capsicum, previously cooked 1 tbsp whole moong sprouts and sauté well.
Pour in the previously made curd mix and stir it properly.
Allowing it to simmer for a few minutes, transfer to a serving bowl.
Garnish with coriander.
Serve hot with rice.