Moong sabzi or moong usal is a very easy and nutritious recipe. It goes well with both rice and chappati and is great for tiffins. You can buy sprouted moong at the grocery store or sprout it at home. To sprout moong, soak it in warm water for around 12 hours. Wash the moong well and tie it in a muslin cloth. Sprinkle handful of water over the muslin cloth bag to keep it wet. Keep a heavy weight over the muslin cloth bag and let it remain for another 12 hrs. If you don't have a muslin cloth, just let it remain in any vessel in a warm place for 12 hours after draining the water.
Ingredients
2 cups of sprouted moong
2 table spoon chopped coriander or cilantro
1 tablespoon chili powder
1/2 teaspoon turmeric powder
salt as per taste
1 teaspoon mustard seeds
5 pinches asafoetida
6-7 curry leaves
1/2 teaspoon maharashtrian goda masala (optional)
1/4 teaspoon sugar or gur
1 teaspoon oil
Method
Heat oil and and mustard seeds. When they splutter, add asafoetida, curry leaves, turmeric powder. Add the moong and cook covered till the moong is soft. Add salt, sugar/gur and chili powder for taste. Garnish with cilantro. Serve hot with chapatti or rice.
Preparation time: 25 minutes excluding sprouting time
Serves: 2
