Name: Sprouted Moong stuffed whole wheat taco cups with Peanut sauce recipe by Nirmala Sundari at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Whole wheat flour - 1/2 cup; Sprouted Moong dal - 1/2 cup; Finely chopped Onion - 1; Chaat Masala - 1/2 tsp; Chilli powder - 1/2 tsp; Grated Carrot - 2 tbsp; chopped capsicum - 2 tbsp; Blanched Peanut - 1/4 cup; Dry red chilli - 1; Salt - as required; Oil - as required

ABOUT Sprouted Moong stuffed whole wheat taco cups with Peanut sauce RECIPE

Mini taco cups made with whole wheat flour is stuffed with sprouted moong dal and served with peanut sauce

Ingredients Serving: 2

Whole wheat flour - 1/2 cup
Sprouted Moong dal - 1/2 cup
Finely chopped Onion - 1
Chaat Masala - 1/2 tsp
Chilli powder - 1/2 tsp
Grated Carrot - 2 tbsp
chopped capsicum - 2 tbsp
Blanched Peanut - 1/4 cup
Dry red chilli - 1
Salt - as required
Oil - as required

Instructions

Make a soft dough with the whole wheat flour as usual like chapathi dough.
make small balls out of the dough and roll them into thin sheets.
With a lid, cut a round from the rolled dough, around 7-8 cms in diameter.
Cook this in tawa like normal chapathi.
Then, in a preheated oven (200 degree C) place the chapathis in a greased muffin tray and bake for 5-7 mins, till the chapathis are firm.
Meanwhile, grind the Sprouted Moong dal into a coarse paste with little onions, salt, chaat masala and chilli powder.
Once the while wheat taco cups are ready from the oven, stuff it with the moong dal paste and top it with some chopped onions, capsicum and grated carrot.
Bake again for 5-7 mins.
Meanwhile, we can make peanut sauce. Grind the peanuts with a little salt and dry red chillies (adjust to taste).
In a pan, add oil. Once hot, add the peanut paste and let it boil for 2-3 mins.
Finally, drip some peanut sauce over the baked taco cups and enjoy!!!

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