Sprouted Moong are nutrient-rich, protein-packed vegetarian super foods which is also low in carbs. It is very light and easy to digest.
India is the largest producer of this legume. Green moong dal is also known by several names such as pachai payaru in Tamil, cherupayar in Malayalam, pesara parupu in Telugu, hesaru kaalu in Kannada and moong dal in Hindi.
Though moong dal is very healthy, sprouting them increases the nutritional value which helps in digestion. The young sprouts have 10 to 100 times glucoraphanin which protects the body from cancer causing agents. They are rich in antioxidants and they help in detoxifying your body.
In this recipe, we are going to make the healthy, spicy and tasty Indian way of cooking these sprouted moong dal which I make normally at home. This curry goes well with rice, chapati or roti for lunch or dinner.
- Sprouted moong dal- 1 cup ( 450 ml.)
- Onion- 2 ( medium sized, finely chopped)
- Tomato- 3 ( medium sized, finely chopped)
- Ginger garlic paste- 1 tbsp
- Cumin seeds- 1 tsp
- Fennel seeds powder- 1 tsp
- Green chilli- 2 ( slit lengthwise)
- Chilli powder with coriander powder mix- 1 tbsp
- Asafoedita powder- 1/4th tsp
- Turmeric powder- 1/4th tsp
- Amchur powder- 1/2 tsp
- Coriander leaves- as needed
- Salt- as needed.
- 1/2 tsp of garam masala can be also added along with other masalas if you would prefer.