I guess I’m on a sprouts overdrive! This is the third sprouts-related stuff I’m posting back-to-back. To my defence, all the sprouts were used in absolutely different ways AND it is healthy all the way. Sprouts were ground to make batter for adai (savoury crepe) the day before; yesterday, I ground them into a dough for papdi (poppadoms); and today, I turned them into a simple, wholesome dal (lentil in curried gravy).
Moong (green gram), both whole and split, is one of the most popular dals. Its nutritive value goes up when sprouted and it can be consumed raw in this state. I’ve read that sprouting enhances the vitamin, mineral, protein, water and fibre content of the grain/legume in question. The taste of sprouted moong is also particularly sweeter than the original seed.
Moong sprouts are generally used in salads to impart taste, added crunch and sweetness. I also like treating it like traditional moong to make a liquid dal. This cooks much faster and tastes markedly different from normal whole moong dal. It is a very simple dal to prepare and spells comfort food for me!
Moong sprouts – 2 cups
Tomato – 3 (chopped)
Onion – 1
Green chilli – 2 (slit lengthwise)
Ginger – ½ inch piece (grated)
Fresh coriander leaves (chopped) – a handful
Red chilli powder – ½ tsp
Coriander powder – ½ tsp
Garam masala (optional) – ¼ tsp
Jeera/Cumin seeds – 1 tsp
Oil – 2 tsp
Heat oil and add cumin seeds
When seeds splutter, add green chilli, ginger and onion
Sauté for a min till onion turns transparent
Add chopped tomatoes, moong sprouts, red chilli and coriander powders and mix well
Add 1½ cups of water, close lid and let it simmer for 5 mins till tomatoes turn mushy
You can heat it for another 10 mins if you want moong sprouts to be soft
Add salt and garam masala
Let it simmer for 2 mins and take off heat
Add chopped coriander leaves. Mix well and serve