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Grandma's Spiced Sprouted Moong (Mung Beans, Green Gram)

2 and half cups moong
Salt to taste
1/2 cup water + a little more, if required
1 sprig curry leaves
1 medium onion (chopped)
1/2 cup dessicated coconut (fresh, frozen or dried)
1/2 lime or lemon
1 tbsp oil

To grind together:

3 – 6 dried mild long red chillies (
1 small onion (chopped and fried)
4 flakes garlic (pounded and fried)
1 tsp coriander seeds
10 peppercorns
1/2 tsp whole cumin seeds (
1/2 tsp turmeric
A small bit of tamarind or 2 tbsp tamarind paste

Method

Soak the moong in warm water until sprouted (it takes about 24 - 36 hours, depending on how warm it is outside)

Toss together the chillies, coriander seeds, cumin and peppercorns in a heavy pan, until toasted. Blend the spices with the fried onion and garlic, with a little water, until finely ground.

Fry the chopped medium onion and the curry leaves together in a little oil.

Add the finely ground masala and fry gently till the initial rawness of the ground spice starts to disappear (about 8 to 12 minutes)

Add the water, salt and the sprouted moong and bring to the boil. Simmer gently till all the raw smell of spices disappears. Taste and adjust seasoning. Squeeze the juice of 1/2 a lime or lemon on top.

Stir in the dessicated coconut, at the last minute.

Serve with boiled rice or chapatis.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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