Sprouted Moong Dal

I love this recipe, it is my go-to for days when I want to watch my carbs but not starve ( You know what I mean right ;-)). It is more an Indian recipe with a touch of Goan spices and fresh grated coconut. It does take planning to make this recipe as you need to soak the moong beans at-least overnight or for 2 days. If you have a pressure cooker then you can skip soaking.

At times I like to sprout extra moong dal (mung beans) so I can make a Goan Tea time sweet called “Chunn” which was made years back. Traditionally it is made with chana dal but I use moong beans since I usually have it in my pantry. It is made by steaming the moong beans and then mixing it with fresh grated coconut, cardamom and Goan coconut jaggery( I get mine imported from Goa).

Soak the mung beans in water overnight. Then pour out the water and let it sprout one more day. Cover the top of the moong dal with wet paper towel. A 1.25 cup of dry moong dal will yield approx 3.5 to 4 cups of sprouted mung beans.

Serving Size: 4-6 people

Ingredients:

4 cups of sprouted moong beans

1 medium onion diced

1 medium tomato chopped

4-5 garlic cloves diced

3 tbsp of xacuti masala

1/2 cup fresh grated coconut

1.75 cup of water

salt to taste

Directions:

Fry the onions till translucent. Next add the tomatoes, garlic and saute for 2-3 minutes till the tomatoes soften.

Then add the xacuti masala spice mix and saute for another 2 minutes. Add water, season with salt, cover and bring to a simmer.

Next add the sprouted moong dal, mix well and cook covered on low medium heat for 15-20 minutes. Check on salt.

Garnish with fresh chopped cilantro/coriander. I also like to garnish it with fresh made salsa.

Serve with hot white rice, bread or naan. If you love moong dal (mung beans) like me then check out more recipes made with moong.

Gorchem – Moong Dal Pudding made with fresh grated coconut and jaggery.

Moong Dosa – Moong beans savory pancakes