Sprouted Moong

Preparation info

  • Difficulty


  • Serves


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 2 mugs moong beans
  • ¾ tsp each mustard and cumin seeds mix
  • ¾ tsp turmeric
  • 6 fresh tomatoes, chopped small
  • ½ tsp sugar
  • Lime juice
  • 3 tbsp sunflower oil
  • 1 tsp crushed garlic and green chilli
  • 1 dried red chilli
  • A pinch of asafoetida
  • 2 tsp mix of powdered cumin and coriander (dhania jeera)
  • Salt to taste


  • Two nights before you want to cook this dish wash, then soak the moong beans.
  • The next day, drain and wrap the beans in two clean cloths and leave in a warm place.
  • Check that night to see if they are sprouting.
  • The next morning they should have pretty little shoots.
  • Warm the oil, and chuck in the seeds and red chilli.
  • When they splutter, add tomatoes, spices, garlic and asafoetida, and stir as they cook for a good seven minutes. You may need to add a little water if they stick.
  • Add two mugs of water and when that comes to the boil put in the beans.
  • Cover and cook for five minutes, then remove the lid and simmer slowly until the mixture is quite dry.
  • Add sugar, lime juice and salt.