Ingredients

The following ingredients have 8 Servings
  • 1 cup dry mung beans or moong, sprouted ((see tutorial above))
  • 1 tsp vegetable oil
  • 1 medium onion, (thinly sliced)
  • 1 tomato, (finely diced)
  • 2 green chillies, (slit through the middle)
  • 2 cloves of garlic, (minced)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric
  • 2 tsp garam masala ((use goda masala if you have this))
  • Juice of 1/2 lemon
  • 1 tsp sugar, (optional)
  • 1/4 cup finely chopped coriander leaves
  • Salt to taste

Instruction

  • Heat the oil in a large wok or kadhai or saucepan
  • Add the onions and a pinch of salt. Saute until the onions start to turn golden-brown.
  • Add the garlic and green chillies and saute for a few seconds.
  • Add the tomatoes, turmeric, garam masala, coriander and cumin powders and cook until the tomato starts to break down but isn't quite mushy.
  • Add the sprouted mung beans and mix well. Cover and let the beans cook over medium-low heat for about 15 minutes. Stir every once in a while and, if needed, add a couple of tablespoons of water to prevent sticking. You can let the beans cook longer if you want them to be softer. I like mine a little al dente with some crunch to them.
  • Add salt to taste, sugar and the lemon juice. Mix in the coriander leaves.
  • Serve hot.