Sprouted Moong (sprouted lentil side dish)
Lentils, (several varieties are available in Indian grocery stores) are packed with protein and other nutrients. Lentils, called dhal in Hindi can be cooked in a few different ways and each type has a distinct taste. Read dhal recipes on this Web site. to cook sprouted lentils. This in particular, is tasty.
Sprouting:
Moong beans are the ones typically used in Indian cooking. To sprout moong - Wash them in cold water, drain and cover them with a wet white cloth and leave the container in a dark spot of the house, I usually keep them overnight inside the oven.
Note: Oven should not be turned on. Wash and rinse lentils the next morning and repeat the process. In about 3 days the lentils will sprout. Sprouted lentils can be eaten raw or cooked. Add them to salads, soups, casseroles or steam or stir fry them with other vegetables.
Ingredients:
- 1 cup sprouted moong following the above method
- 1 Tbsp. olive or canola oil
- 2 tsp. turmeric^
- 1 Tbsp. red chillie powder
- 2 tsp. coriander powder^
- 2 tsp. cumin powder^
- 1 tsp. garam masala^
- 1 medium sized onion chopped
- 2 medium-sized tomatoes chopped
- 4 cloves garlic diced
- 1 clove^
- 1/4" cinnamon stick^
- 2 Tbsps. chopped fresh coriander (cilantro)
Method:
Place wok^ on stove. Warm. Then add oil. Add the clove, cinnamon and garlic. Sauté for about 5 minutes. Next add the onions and continue sautéing. Add tomatoes to the mixture. Let the tomatoes cook a little approximately 10 minutes. Add turmeric, chillie, cumin, coriander and garam masala powders. Add salt to taste. If the mixture is too dry. Add 1/2 cup of water. Add the sprouted moong. Since it is already soft there is no need to pressure cook the moong. Mix the contents well and close with a lid. Let it cook for about 10-12 minutes. Finally add garam masala. Turn off stove.
Serve with rice, or chappathis.
Right before serving sprinkle the fresh coriander.
Read health benefits of sprouted moong.
^ Please contact me for any of these ingredients or utensils. |
