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 |
Ingredients
| 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 |
| Fresh lime | 1 |
| Garam Masala | 1/2 tsp |
| Chaat Masala | 1/2 tsp |
| Jeera (cumin seeds) | 1/2 tsp |
| Heeng (asafoetida) | A pinch |
| Salt | 1/2 tsp |
| Vegetable Oil | 1 tsp |
Method
- 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.
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Notes
- If you want to serve it as a salad, just mix everything except cumin seeds, asafoetida and oil and it’s ready.
Summary
Recipe Name
Sprouted Moong
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)