Sprouted Moong Bean Curry/ Moong Sprout Curry

Moong is low in calories and rich in fiber, Vitamin B, C and K and so, it is super food for our health. Sprouting the Moong Dal provides antioxidants and helps in detoxifying our body by boosting the oxygen levels. Also, sprouting increases the level of minerals and vitamins including vitamin D. And it helps in easy digestion also. Clean the Moong Beans and then wash them well and transfer them to a bowl. Add water so that the Moong Beans are covered with water. The water level should be about 1 inch above the Moong Beans. Cover with a lid and allow to rest overnight. You will see the Moong Beans have swelled next day morning. Drain the water completely, cover with a lid and allow them to rest for two more days. You will now see that the Moong Beans have sprouted well. We will use this sprouted Moong Beans for making a very tasty Moong Bean Curry now.

Ingredients:

Oil – 2 tbsp

Cumin Seeds- ¾ tsp

Ginger – 1 inch long piece

Garlic – 5 pods

Green Chillies – 2

Onion – 1 (finely chopped)

Green Gram (Moong) sprouts – 1 cup

Tomato -2 (finely chopped)

Chilli Powder- 1 tsp

Coriander Seed Powder- 1 sp

Cumin Seed Powder – ½ tsp

Kitchen King Masala – ½ tsp

Turmeric Powder- 1/8 tsp

Salt – to suit one’s taste

Grated Coconut – 3 tbsp

Method:

Crush Ginger, Garlic and Green Chillies .

Heat the Oil in a pressure cooker. Add the Cumin Seeds and allow them to sizzle. Add the crushed ginger, garlic and green chili paste and saute for a minute.

Add the Onions and cook them till they turn light brown in color. Add the Tomatoes and cook for 2 to 3 minutes in medium flame.

Add all the spice powders, mix well, add 3 to 4 tbsp of water and cook for 3 to 4 minutes. Add the grated Coconut and mix well.

Add the Moong Sprouts. Mix them. Add 1 ½ to 2 cups of water (or as per your preference). Add the Cilantro. Mix well. Cook now in the pressure cooker for 3 to 4 whistles in medium flame till the Moong Sprouts are done.