12 November, 2013
sprouted moong sundal (dry curry)
This is another delicious way to use the slow-cooked moong sprouts that were made in this post:
Makes a quick protein-rich snack.
Preparation time: 5 minutes
cooked moong- 1 cup
canola oil- 1 tbsp.
dry red chillies- 1 or 2
mustard seeds- 1/2 tsp.
dry urad dal- 1 tbsp.
asafoetida (hing) powder- 1/4 tsp.
curry leaves- 2
turmeric powder- 1/4 tsp.
salt- to taste
dry coconut powder- 1 tbsp. (optional)
1. In a pan, heat oil, add mustard seeds, asafoetida, red chillies and urad dal. When the seeds pop and the lentils brown, add curry leaves, moong beans.
2. Add turmeric powder, salt and stir till well blended. Add coconut powder and garnish with coriander leaves.
Serve warm and enjoy!