I tried this wholesome recipe today, and cannot resist sharing it with you.
It’s filling and it’s fabulous. What’s more, it’s really good for you, because the bread gives you fiber, the sprouted mung beans pack in protein, the yogurt has vitamins, and the herbs lavish lots of antioxidant-powered flavor.
What you need:
What you do:
1. Steam or stir-fry the sprouted mung beans with some salt, and set aside. I like their raw crunch, too.
2. Lightly dip the bread slices in cold milk or water, then crumble and mash them. Make 6 to 8 lemon-sized balls, dent each one with your thumb to let the mung-bean filling go in, then roll into dumpling shapes.
3. Beat the plain yogurt (which should be chilled in the fridge for best flavor), adding about 1/2 cup water if it is too thick.
4. Place the dumplings in a deep bowl, and pour the yogurt over them.
5. Sprinkle the paprika, cilantro leaves and cumin seeds on top.
6. Enjoy cool!
Try these fun variations:
Sprinkle a few pomegranate leaves atop the yogurt, for extra crunch and a pop of ruby color.
Add 1/2 each of a grated cucumber and grated carrot to the yogurt.
Fill the bread with a mixture of crumbled paneer, mashed potato and salt.
Try making the dumplings with sandwich bread for a more delicate flavor.
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