SPROUTED MOONG CURRY

 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:-

• Sprouted Moong Cutlets, 
• Sprouted Moong Salad.
• Sprouted Moong and Methi Chila
• Kirlayil Mooga Ghashi 

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. 

Ingredients:-

• 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

For Seasoning :--

• Mustard Seeds, 1 tsp
• Urad Dal, (Black Gram Dal), 1 tsp
• Curry leaves, a sprig
• Oil, 1 tbsp 

Method:-

Wash the sprouted moong and discard the excess water 

Chop the onions

In a vessel, cover and cook the sprouted moong with adequate water adding a little salt till it gets fully cooked

Take care that the spouted moong does not get overcooked. It should be cooked but remain firm.

 

In a small mixer jar, grind together green chillies, garlic cloves, coriander leaves, and cumin seeds to a smooth paste adding very little water. Keep aside

In a thick-bottomed kadhai, heat the oil and on medium heat add the mustard seeds. When they splutter add the urad dal and saute till it changes colour. Next add the curry leaves and saute for a few seconds.

To this add the chopped onions and saute till they become translucent.

Now add the freshly ground paste, mix well and saute till the raw smell goes

Next add the cooked sprouted moong, turmeric powder, and salt to taste. (Remember you have added a little salt while cooking the sprouted moong). Mix well. 

Cover and cook for 5 minutes on medium flame.

Switch off the gas and transfer the Sprouted Moong Curry to a serving bowl

Serve hot with chapatis, rotis.