SPROUTED MOONG CURRY
Today's recipe is an easy to make side dish made with Sprouted Moong (Green Gram Sprouts), a nutritious legume. Whole Green Gram is called Hesarukalu in Kannada, Sabut Moong in Hindi and Moog in my mother tongue, Konkani.
Sprouted Moong Dal has numerous health benefits.
Elsewhere in this blog, you will find recipes for dishes made with Spouted Moong, such as:-
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. Usually 1 cup of moong beans should give you about 3 cups of sprouted moong. Of course, these days you can use store-bought sprouted moong for convenience.
I happened to have sprouted moong at home so did not have to use the above procedure.
We enjoyed the Sprouted Moong Curry with hot chappatis.
- Sprouted Moong (Sprouted Green Gram), 2 cups
- Medium-sized Onions, 2
- Garlic Cloves, 4
- Green Chillies, 3
- Cumin Seeds, 1 tsp
- Coriander Leaves, 1/4 cup
- Turmeric Powder, 1/4 tsp
- Salt, to taste
- Mustard Seeds, 1 tsp
- Urad Dal, (Black Gram Dal), 1 tsp
- Curry leaves, a sprig
- Oil, 1 tbsp
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