Sprouted Moong Masala

So as promised, here comes the healthy side dish that I had made to pair up with the healthy vegetable chapathi! Very simple to make, provided you have sprouted moong in hand, takes very little time, hardly any oil and makes a yummy side dish. And you don’t have to have a bit of guilt either, as it is almost fat free and protein filled.

Go ahead and make it... you’ll love its simplicity and taste.

Sprouted Moong Masala

Preparation time : 10 min
Cooking time : 20 min, including cooking Moong
Serves : 4-5

Ingredients:
Sprouted Moong (Green gram) - 2 cups
Onion - 2 medium sized, chopped
Tomatoes - 2 -3 medium sized
Coconut - 2 Tbsp, grated
Coriander leaves - 1 Tbsp, chopped
Cooking oil - 2 tsp
Mustard seeds - 1 tsp
Salt - ½ tsp or as per taste
Green chilies - 1-2, vary depending on taste
Ginger - ½” cube, grated
Red Chili powder - ½ to 1 tsp
Method:
• In a pressure cooker, cook sprouted green gram and tomatoes, for less than one whistle. Make sure the gram is neither too hard nor overcooked
• Meanwhile, chop onions, slit green chilies
• After the cooker cools, remove the cooked tomatoes, grind it to a paste, along with half of the onions, coconut, coriander leaves and green chilies
• In a pan, heat oil, add mustard seeds and allow to splutter.
• Add the remaining chopped onion and grated ginger, and sauté till the onions turn translucent
• Add the ground paste, red chili powder and bring to a gentle boil
• Now add the cooked green gram and salt and let it boil well, for a few minutes, till the raw smell of onion disappears
• Serve with a chapathis / pooris / rice

Notes:
• Ensure the raw small of onion is gone.
• Be sure not to over cook or under cook the green gram. In my cooker, switching off just before the first whistle is blown, cooks the sprouted moong perfectly. Cooking in an open vessel takes a longer time and wastes more gas, so I avoid it.