I tend to sprout whole moong beans at least once in a week and, depending on what I fancy making, let the beans germinate for 2-3 days on my kitchen window platform.
One cup of raw moong multiplies 3-4 times as seen in this plate of uncooked sprouted moong.
Cooked sprouted moong is my go-to dinner when I fancy something simple and fuss-free as was the case last night.
One cup moong beans
1 teaspoon chilli powder (or according to taste)
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin poder
A pinch of asafoetida (hing)
Salt to taste
1 tablespoon oil
Juice of 1-2 lemons (depending on size)
- Wash and soak moong beans for 8-10 hours.
- Drain the water and put soaked moong beans in a container with holes so that excess water drains and there is room for air to circulate. Place the container with holes on another container so that its bottom doesn’t touch any surface directly.
- Cover and leave for 24-48 hours.
- When you are ready to cook the sprouted moong, heat the oil in a wok like pan.
- Mix chilli powder, turmeric, coriander powder, cumin powder and salt to taste in a bowl.
- Add asafoetida to the hot oil.
- Add the dry masala powders from step 5 (keep the heat to minimum so that they don’t burn).
- Add lemon juice and give everything a good stir for 30 seconds.
- Add the sprouted moong, stir once again so that everything is mixed well.
- Cover and cook for 10 minutes.
- Switch off the gas and let it sit, covered, for further 5 minutes before serving.
you can serve this as a side-dish to an Indian meal
- Slow cooked sprouted moong curry with tomato gravy (eatingwelldiary.wordpress.com)