Once again, I have to apologise for not posting more regularly! I have a lot of exams at the moment, and in addition to this I have been working on a large piece of coursework. If that wasn't enough, I am trying to finish all the recipe testing and photographs for my next book, as well as planning something a bit special…a move to Allahabad for 2 years! So lot's of stressful, exciting, crazy stuff going on.

To make up for my absence I thought I would share a delicious and healthy recipe that makes a perfect breakfast, and can also be served with chapati for a full meal - sprouted moth bean fry. I had it for breakfast with aSouth Indian style courgette chutney.

Moth beans are known as matki in Marathi and are probably most popular in a slightly moist dish called matki chi usal. In this dish however they are kept quite dry.

Ingredients:

1 cup moth beans, soaked overnight and then sprouted for 1-2 days until they have short tails

1 tablespoon ghee or oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

A large pinch asafetida

A handful of curry leaves

2-4 minced green chillies

1/2 tablespoon minced ginger

1 cup chopped shallots or onion

1/2 teaspoon turmeric

1/4-1/2 teaspoon chilli powder

Salt, to taste

2 tablespoons grated fresh coconut

Lemon juice, to taste

3 tablespoons chopped fresh coriander

Heat the oil in a pan. When hot, add the mustard seeds and cumin. When the mustard seeds begin to pop, add the asafetida, quickly followed by the curry leaves, chillies and ginger.

Stir once, then add the shallots or onion. Stir and fry for about a minute, then add the sprouted moth and stir to mix. Sprinkle in the turmeric, chilli powder and salt. Continue to stir and fry, adding a splash of water every now and then if necessary until the beans are slightly tender but still have a bit of bite to them. Stir in the coconut, then turn off the heat. Add the lemon juice and coriander and mix. Serve.

And here’s my recipe for the courgette chutney:

Ingredients:

2 medium courgettes, chopped

2-3 dried red chillies, torn into 3 pieces each

Small lemon size ball of tamarind, soaked in hot water to just cover

Salt, to taste

Ghee or oil

1 teaspoon mustard seeds

1 ½ teaspoon urad dal

A large pinch asafetida

A handful of curry leaves

Put the courgettes in a pan with about 1 teaspoon ghee or oil and the chillies. Stir and fry until just tender. Then, squeeze a thick paste out of the soaked tamarind and add to the pan. Cook for about a minute more. Add the salt. Blend this mixture to a thick paste.

Heat a little more ghee or oil in a small pan. When hot, add the urad dal, followed by the mustard seeds. When the dal reddens and the mustard seeds pop, add the asafetida and curry leaves. Stir once or twice then tip over the chutney. Stir in and serve.