Sprouted Moong is a healthy snack, perfect for any time. It can even be served as a salad if you don’t boil the moong.
|Preparation Time: 2 Days||Cooking Time: 15 minutes|
|Servings: 4||Difficulty: Easy|
|Whole moong||1 cup|
|Finely chopped red onions||1/2 cup|
|Finely chopped tomatoes||1/2 cup|
|Finely chopped ginger||2 tbsp|
|Green Chillies||1 tsp chopped|
|Fresh coriander leaves||For garnish|
|Garam Masala||1/2 tsp|
|Chaat Masala||1/2 tsp|
|Jeera (cumin seeds)||1/2 tsp|
|Heeng (asafoetida)||A pinch|
|Vegetable Oil||1 tsp|
- To make the sprounts, soak whole moong for 4-5 hours. Drain the water and put moong in a wet muslin cloth. Put the moong with the cloth in a container, cover it and leave it in a warm place. Keep checking every 12 hours and wet the cloth if it’s dry. Moong will sprout within 24 hours.
- Put it in a pressure cooker with a cup of water and cook it. Once the cooker whistles, turn off the heat.
- Chop all the vegetables.
- Heat the oil in a wok. Add cumin seeds and asafoetida and wait till the cumin seeds puff up.
- Toss sprouted moong and vegetables in the wok.
- Sprinkle all the remaining spices and squeeze the lime in the wok. Mix lightly.
- Sprouted Moong is ready to serve.
- If you want to serve it as a salad, just mix everything except cumin seeds, asafoetida and oil and it’s ready.