Sprouted Moong Beans (Mung Beans) are very healthy and light and this curry is a great way to enjoy them! As a Gujarati, this is one curry that we enjoy eating hot or cold and taking on a picnic.
I cook this curry the way my mother-in-law taught me: to cook the curry first then do the tempering at the end. I must say that this tip she gave me has made me a great fan of this dish! I hope you enjoy this curry as much as we do!
Sprouted Moong (Mung) Bean Recipe Cooking Time 45 Minutes (Approx)
Serves 6-8 People
INGREDIENTS:
2 Cups Whole Moong Beans - (Note: Double my Sprouting Moong Bean Recipe Video)
2 Medium Onions, Sliced Thin
1/4 Cup Chopped Fresh Coriander
2 Tbspn Oil (Sunflower, Corn, Vegetable)
3 Tbspn Ginger-Garlic-Chili Paste
2 tspn Salt
1 tspn Turmeric
1 tspn Red Chili Powder
6 tspn Coriander-Cumin Powder
1 Cup (250ml) Cold Tap Water
Tempering
1/3 Cup (60ml) Oil (Sunflower, Corn, Vegetable)
2 Dry, Red Chilis
1 tspn Mustard Seeds
1 tspn Hing (Asafoetida)
METHOD:
Sprout 2 cups of moong beans following the instructions on my "How to Sprout Moong Beans" video.
In a large pot, add the Sliced Onions, Sprouted Moong Beans, Oil, Coriander, all the spices except the tempering ingredients and the Water and mix the using a spoon.
Cover the pot and cook on low heat for about 30 minutes.
Check to see if the Moong Beans are cooked. They should be cooked but not mushy, soft when pressed but still keeping their shape. If you need to cook it slightly longer, it's ok.
Once the Moong Beans are cooked, remove the pan from the heat and heat up another pan.
Add the Oil and let it heat up.
Add the Mustard Seeds and the Red Chilis. Wait for the Mustard Seeds to pop.
After the start to pop, add the Hing (Asafoetida). Let this sizzle for a few seconds.
Then add the cooked Moong Beans using a large spoon. Be gentle to avoid breaking up the Moong Beans.
Mix this well but gently. Then cook covered for about 5 minutes.
Sprinkle with Coriander.
