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Instructions |
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How to sprout the moong (beans)
1 cup (100 g) moong (green gram)
2 cups water
1/2 metre muslin cloth (or suitable clean /
hygienic cotton cloth)
Method 1-
Wash and soak moong in 2 cups water for 6 hours or
over night. Drain out water thoroughly, pack it
loosely in clean cloth. Set aside in a bowl for 2
days to allow moong to sprout or germinate.
Sprinkle water occasionally (must ensure the pack
is not immersed in water - the moong may get
spoiled instead of germinating).
Alternate Method-
The beans can also be soaked for 2 days in a
container and then strained in a colander for a
couple of days.
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Make a thick paste of above ingredients with 2 tablespoons water. Keep
aside.
Wash sprouted moong carefully. Pour enough water
to cover the sprouts and add green chilli and
pressure cook till 1 whistle on high heat (more
than 2 whistles will overcook moong sprouts).
Switch off the heat. Allow the cooker to cool
naturally.
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Add ground coconut paste and salt. Adjust with extra
¼ cup (50 ml) water if required. Mix well. Cover
with a lid and cook on a low heat for 10 minutes or
until done and gravy slightly thickens
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Seasoning-
Heat oil in a frying pan. Add mustard seeds. When
they splutter, add jeer, methi and curry leaves.
Saute for 2 minutes until fragrant and crisp. Pour
the seasoning over curry and mix well.
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| Serving
Suggestions |
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Serve with rice.
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Originally Submitted
9/9/2012
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