Aren’t sprouted moong dal about the cutest things? I sprouted some extra and saved half in the freezer for next time.
Its very easy to do, if you havent tried it. Soak the whole green moong dal in plenty of water overnight. Be sure all the beans have plumped up. Drain the water and place in a strainer or colander and cover with a damp cloth. Once or twice a day rinse the dal with fresh water and cover again with the cloth until the sprouts grow as long as you like.
This is a super simple and healthy side with sambar and rice or chapathi.
Here is what I did:
- 1 tsp mustard seeds
- 1 tsp urad dal
- sprig curry leaves
- 3-4 dried red chilies
- sprinkle of turmeric
- pinch of hing
- 1/2 whole moong sprouted
- 1/2 small head cabbage grated or julienned finely (I used red cabbage)
- 1-2 TBS grated coconut
Boil 1c of water and add the moong. Cook this only for a couple minutes then drain. Just enough to take the raw taste off and soften them, but do not overcook.
Heat a saute pan and add oil. Then splutter the mustard seeds, add urad dal, curry leaves, red chilies and hing. Then add the cabbage, salt and turmeric and stir fry for 5 minutes. Add in the moong dal and about 2 tsp of water and cover the pan, letting it cook for another 10 minutes or so, until the cabbage is done to your liking. Remove from the heat and sprinkle fresh shredded coconut on top.