SPROUTED MOONG DAL

Course: Dal/Legumes – Mains

Preparation Time: 5 minutes

Cooking time: 15 minutes

Total Time: 20 minutes

Serves: 4 to 6 

Ingredients for preparation of sprouts:

• 200 gram sabut moong dal
• Enough water to soak it
• The sprotes can be made in advance also

Preparation for salad:

• 200 gram Sprouted dal
• 2 tbsp olive oil
• ½ tsp rye (mustard) seeds
• 1 onion, cut into tiny pieces
• Few lemon wedges, half to be kept for decoration
• 1 red chili,  cut into tiny round pieces (optional)
• ¼ tsp red flakes chili (optional)
• ¼ tsp haldi (turmeric powder)
• ½ tsp of rock salt ( more can be added as per taste)
• ¼ tsp of pepper
• 1 tbsp lemon juice
• Few tablespoon of water, if required
• Few stigs of coriander leaves cut coarsely, half to be added while preparing and half to be kept for decoration

For preparation of sprouts:

1. Add dal in a medium sized bowl. Rinse it three times and fill it up with water. Keep it overnight.
2. In the morning, take these out of the water and spread the sprout evenly in both the containers of the sprout maker.
3. Close the top tightly and leave it for 24 or 36 hours until dal starts sprouting.
4. Once sprouted, rinse it  2 to 3 times and keep aside in a strainer so that most of the water comes out.
5. Sprouts can be made in advance and kept in freezer and used as and when required.

Preparation for salad:

1. Keep a heavy based frying pan on a medium heat. When it gets hot, add olive oil and soon after add rye seeds. 

1. As soon as these start bubbling, add onion and as soon as the onion gets a little pink, add lemon wedges, haldi, salt and soon after add sprouted moong and chili. Stir these nicely. Cover the pan.
2. Reduce the heat and leave it covered for 5 to 7 minutes. If it starts sticking to the pan, 1 to 2 tablespoons of water can be added.
3. After 10 minutes, check if these have become soft. If still hard, keep it on the heat for a few further minutes. Please make sure there is no water left.
4. Once soft, move it to a shallow plate and mix half of the coriander, lemon juice and pepper.
5. Decorate it with remaining coriander, lemon wedges and chili pieces.

Special Notes:

• Spices can be added less or more as per your requirements