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

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

2 mugs moong beans
¾ tsp each mustard and cumin seeds mix

Method

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 t

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Sprouted Moong

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of