Wednesday, April 3, 2013



I learnt this simple Sprouted Moong Curry from one of my Maharashtrian friends during our days in Pune. Moong in Hindi means Whole Green Gram.  I make this quite often as the sprouted moong is considered to be very nutritious especially for the antioxidants it provides. This dish  goes great with puris and rotis and has long been a favourite in my house. 

The first step is to sprout the moong beans. You do this by soaking moong beans overnight for 7-8 hours. Drain the water the next day and keep the beans in a wet muslin cloth in a cool place for it to germinate. On the third day, you will find that the beans have sprouted. 

By way of information, usually 1 cup of moong beans should give you about 3 cups of sprouted moong. Of course, these days you do get sprouted moong in packets.

  • Sprouted Moong, (Sprouted Whole Green Gram ), 2 to 2 and 1/2 cups
  • Oil, 2 tbsp
  • Cumin Seeds 1 tsp
  • Hing, (Asafoetida) a large pinch
  • Onions, finely chopped, 2
  • Garlic, grated, 1 tbsp
  • Coriander powder, 1 tsp
  • Garam Masala, 1/2 tsp
  • Coconut, freshly grated, 1/4 cup
  • Tomatoes, chopped, 2
  • Chilly Powder, 1 to 1 and 1/2 tsp as per taste
  • Jaggery, grated, 2 tsp
  • Salt, to taste
  • Coriander Leaves, chopped, for garnishing

Heat oil in a kadai, add cumin seeds, when they sizzle, add hing and mix.
Next add finely chopped onions and fry till golden brown. 
Add grated garlic and cook for 1 minute.
Add coriander powder and garam masala powder. 
Mix well and add the grated coconut. Cook for 2 -3 minutes. 
Add chopped tomatoes, chilly powder, mix well. Add a little water and cook till tomatoes are soft.
Now add the sprouted moong, salt, jaggery and water.
Keeping it covered, cook on medium heat till the moong is done. 
Garnish with coriander leaves.
Serve hot with rotis.

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