Gravy side-dishes

Dal with Moong Sprouts

Dal with Moong Sprouts

 

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!

Today's lunch platter - Sprouted Moong Dal, Beans-capsicum curry, Cucumber-carrot raita and rice

 

Ingredients:

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

Salt

Method:

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

Simple and comforting Sprouted Moong Dal

This was for Day 4 of Blogging Marathon #12 hosted by Srivalli

 

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