Sprouted Moong Dal
Sprouted Moong dal is healthy, nutritious and has an excellent fresh flavor. It can be eaten raw as a salad or as a snack.
Process of sprouting the beans increases the nutrition value of the beans. They are high in protein and good source of dietary fiber. Sprouting beans are fun to sprout and lot easier than you think. Sprouted moong dishes are healthy for people of all ages. Lentils (dal) are an important part of our daily food and one can get tired of eating same style of cooking but if we make variation our food will taste much better.
Process of sprouting the beans increases the nutrition value of the beans. They are high in protein and good source of dietary fiber. Sprouting beans are fun to sprout and lot easier than you think. Sprouted moong dishes are healthy for people of all ages. Lentils (dal) are an important part of our daily food and one can get tired of eating same style of cooking but if we make variation our food will taste much better.
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Ingredients for dal:
1 Cup whole Moong dal (after sprouting it will become 3 cups ) ½ Teaspoon turmeric powder 1½ Teaspoon salt or to your taste 4 Cups of water (see how to sproute moong dal) Ingredients for onion tadka: 1 Medium size onion – finely chopped 2 Teaspoons minced garlic (optional) 1 Medium ripe tomato- chopped 1 Medium green chili - chopped 1 Tablespoon fresh grated or fine chopped ginger 2 Tablespoons chopped coriander leaves 2 Tablespoons vegetable oil Ingredients for cumin seed tadka: 1 Teaspoon cumin seeds 1 Pinch of asafetida (Hing) 1 Tablespoon vegetable oil Ingredients for hot chili tadka: ½ Teaspoon crushed red chilies or red chili powder 2 Tablespoons melted butter or ghee Cooking measurement conversion Measurement converter |
Sprouted moong dal
Tomatoes, Onion, Ginger, Garlic
Green Chilies, Coriander Leaves 
Crushed Pepper, Butter, Cumin Seeds, Asafetida (Hing)
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Direction for cooking dal:
1. Place the sprouted dal in a strainer and wash, changing water several times
until the water appears clear.
2. Transfer washed sprouted Moong into the Pressure cooker.
3. Add 5 cups of water, Turmeric powder and salt mix and close the lid of the
pressure cooker and place the weight on the lid and cook on medium heat.
1. Place the sprouted dal in a strainer and wash, changing water several times
until the water appears clear.
2. Transfer washed sprouted Moong into the Pressure cooker.
3. Add 5 cups of water, Turmeric powder and salt mix and close the lid of the
pressure cooker and place the weight on the lid and cook on medium heat.
Wash Sprouted Moong
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Add washed Moong into cooker
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Add Water in Sprouted Moong
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Add Turmeric Powder and mix
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Add Salt and mix
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Close the pressure cooker
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4. In about 8 to 10 minutes pressure cooker will start steaming turn the heat down and cook for 3 minutes. Turn the stove off and wait until steam goes down. Different brand of cooker require different time to cook.
5. Open the pressure cooker, turn the stove on to medium heat, with the cooking
spoon mix dal well so there are no lumps, if the dal is thick then add more
water if it is too watery then cook little longer.
6 While dal is cooking prepare the Onion and Cumin seed tadka and keep them
aside. (see below for tadka directions)
spoon mix dal well so there are no lumps, if the dal is thick then add more
water if it is too watery then cook little longer.
6 While dal is cooking prepare the Onion and Cumin seed tadka and keep them
aside. (see below for tadka directions)
7 Add Onion tadka to the dal and cook for 5 minutes or until dal and masala blend
well.
8. Add Cumin seed Tadka and cook for 1 minute and turn the stove of or until
you have the desired consistency.
9. When ready to serve transfer the dal in a serving bowl and garnish it with coriander leaves and pour hot chili tadka over dal.(See below for hot chilie tadka)
well.
8. Add Cumin seed Tadka and cook for 1 minute and turn the stove of or until
you have the desired consistency.
9. When ready to serve transfer the dal in a serving bowl and garnish it with coriander leaves and pour hot chili tadka over dal.(See below for hot chilie tadka)
Open the Pressure cooker
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Add Onion, Tomato tadka and mix
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Add Cumin seed Tadka
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Sprouted Moong Dal is cooked
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Add chopped Coriander leaves & mix
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Sprouted Moong Dal
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Sprouted Moong Dal
Tips:
1. If sprouting moong dal for chat or for making dal then do not sprout them for
too long because they become bitter after cooking. Use them for cooking when
you start seeing the sprouts.
2. Use pressure cooker for cooking dal, otherwise it takes too long to cook dal.
3. If you wish you can skip onion tadka or any other tadka and alter Dal to your
taste.
4. It takes about 34 to 36 hour to sprout the beans. If you are going to cook on Saturday morning then on thursday night soak the beans, Friday morning drain the water out and cover with a damp towel. Friday evening you will start seeing little sprouts, and towel and beans becomes dry, wet the towel and rinse the beans and place them back. Saturday morning beans will be completely sprouted and ready to cook.
Directions for onion tadka: (tadka)
1. Heat small frying pan, add 2 tablespoons vegetable oil, sliced onions and minced garlic, and sauté them on medium high heat for 5 to 6 minutes or until onions become light brown, while frequently stirring them.
2. Add chopped tomatoes, grated or chopped ginger and chopped green chilies and cook. With the spatula try to mash the tomatoes so that they become soft quickly. In about 5 to 6 minutes tomatoes will become soft and blend with onions. Turn the stove off.
Directions for cumin seed tadka: (tadka)
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida and fry them for 2 to 3 minutes on medium heat or until cumin seeds become brown.
Directions for hot chili tadka: (Hot oil) (tadka)
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.
1. If sprouting moong dal for chat or for making dal then do not sprout them for
too long because they become bitter after cooking. Use them for cooking when
you start seeing the sprouts.
2. Use pressure cooker for cooking dal, otherwise it takes too long to cook dal.
3. If you wish you can skip onion tadka or any other tadka and alter Dal to your
taste.
4. It takes about 34 to 36 hour to sprout the beans. If you are going to cook on Saturday morning then on thursday night soak the beans, Friday morning drain the water out and cover with a damp towel. Friday evening you will start seeing little sprouts, and towel and beans becomes dry, wet the towel and rinse the beans and place them back. Saturday morning beans will be completely sprouted and ready to cook.
Directions for onion tadka: (tadka)
1. Heat small frying pan, add 2 tablespoons vegetable oil, sliced onions and minced garlic, and sauté them on medium high heat for 5 to 6 minutes or until onions become light brown, while frequently stirring them.
2. Add chopped tomatoes, grated or chopped ginger and chopped green chilies and cook. With the spatula try to mash the tomatoes so that they become soft quickly. In about 5 to 6 minutes tomatoes will become soft and blend with onions. Turn the stove off.
Directions for cumin seed tadka: (tadka)
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida and fry them for 2 to 3 minutes on medium heat or until cumin seeds become brown.
Directions for hot chili tadka: (Hot oil) (tadka)
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Split black urad dal Black urad dal (Ma ki dal)
Moong dal with spinach Split green moong dal
Whole green moong dal Split green moong dal & rice khichdi
Sprouted moong dal chat lachha roti (Spiral layered roti)
Boiled white rice Methi roti (Roti with fenugreek leaves)
Split black urad dal Black urad dal (Ma ki dal)
Moong dal with spinach Split green moong dal
Whole green moong dal Split green moong dal & rice khichdi
Sprouted moong dal chat lachha roti (Spiral layered roti)
Boiled white rice Methi roti (Roti with fenugreek leaves)
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