Sprouted Moong Gravy

My mom makes lovely salads and curries using the sprouted moong, known for its rich fibre content. I have used it in salads both cooked and raw. Each combination is flavorful and gives the dish a different dimension.

Ingredients

Sprouted moong 2 cups

Chopped onions 1 cup

Chopped tomatoes 1 cup

Ginger garlic paste 1 tbsp

Cooking oil 1 tsp

Dry red chillies 2 pcs
Curry leaves

Hing 1 tsp

Mustard and cumin seeds 1 tsp each

Turmeric

Chilli powder

Salt

Water 1 cup

Juice of lime

Chopped coriander

Method

1. To sprout the moong, soak it for 8 hours and drain. Keep the sprouts in a colander and keep sprinkling water until it sprouts.

2. Heat oil and splutter red chillies, cumin-mustard seeds, curry leaves, ginger-garlic paste and hing.

3. Add the onions and cook until it turns a lovely pink.

4. Now add the tomatoes and saute.

5. Add turmeric, chilli power and salt.

6. Add the moong and a cup of water.

7. Allow the gravy to cook until the moong softens.

8. Garnish with juice of lime and chopped coriander.