HOW TO SPROUT MOONG DAL RECIPES

Steps:

• Wash the moong dal in water for 3 to 4 times.
• Take it in a wide bowl and add water.
• Let it soak overnight.
• Next day morning, drain off all the water completely in a strainer. ( you can use this nutritious water in cooking )
• Add it to the wide bowl.
• Cover the moongdal with a lid and place a heavy object over it. ( I placed my marble chapathi stone over it. )
• Keep them in a warm, dark place in your kitchen.
• Leave it undisturbed for 1 to 11/2 days.
• After 1 day, you will see beautiful small sprouts.
• That’s it…The sprouts will be ready. .!!
• For longer sprouts, you can keep it for one more day.
• The below pic are Moong after 1 day.
• These healthy sprouts can be taken as it is or can be used to prepare your favorite recipes.
• These sprouted moong remain fresh in fridge for 3 to 4 days and use as required.
• Also you can sprout black chickpea, peas, kabuli chana dal, peanuts, garbanzo,
• Bengal gram etc.
• To make Sprouted Moong dal Salad:
• Take sprouted moong dal in a wide bowl.
• Sprinkle finely chopped onion, coriander leaves, mango, carrot pieces and pepper
• Season with salt and few drops of lemon juice and mix well.
• Garnish with lemon slices and coriander leaves.
• Serve Moong sprouts salad immediately.

Steps:

• Wash the sprouts well to remove any odour.
• Heat ghee or oil in the pressure cooker .
• Now add the tempering ingredients like Mustard Seeds (Rai), asfoetida (Hing), Haldi, Curry leaves if adding.
• When seeds start crackling, add green chili, garlic and ginger, add chopped onion and tomato if adding and stir fry for few seconds.
• Now add sprouts and all the dry spices and stir fry for few seconds.
• Add 1/4 cup water and pressure cook for 1-2 whistles on medium heat.
• When cool down then open the pressure cooker and add lemon juice and fresh coriander.
• Mix well and serve as a snack or side dish.