Sprouted Moong Sabzi

1. 1

   Prepare the sprouted moong.

   If starting with dry moong beans, rinse them well and soak in ample water for at least 8 hours or overnight. Drain the water completely, transfer the beans to a muslin cloth or a sprouting jar. Keep in a warm, dark place for 24-48 hours, rinsing once or twice a day, until sprouts of about 1/2 inch appear.

   TIPEnsure the beans are just moist, not waterlogged, to prevent them from spoiling during sprouting.
2. 2

   Prepare the vegetables.

   Finely chop the onion and tomatoes. Grate the ginger and mince the garlic. Slit the green chili.

3. 3

   Make the tempering.

   • Heat mustard oil in a pan or kadai over medium heat until it's lightly smoking.
   • Reduce the heat, then add the cumin seeds and let them splutter.
   • Add the pinch of asafoetida and stir for a few seconds.

   TIPHeating mustard oil well is important to remove its pungent raw taste.
4. 4

   Sauté the aromatics.

   • Add the chopped onion to the pan and sauté until it turns soft and translucent.
   • Add the grated ginger, minced garlic, and slit green chili.
   • Sauté for another minute until the raw smell of garlic disappears.
5. 5

   Cook tomatoes and spices.

   • Add the chopped tomatoes and cook until they become soft and pulpy.
   • Add the turmeric powder, red chili powder, coriander powder, and salt.
   • Mix well and cook for 2-3 minutes, until the oil starts to separate from the masala.
6. 6

   Cook the sprouted moong.

   • Add the sprouted moong to the pan and mix gently to coat them with the masala.
   • Pour in the water, stir, and bring to a simmer.
   • Cover the pan and cook on low heat for 5-7 minutes, or until the sprouts are tender but still retain a slight crunch.

   TIPAvoid overcooking the sprouts as they can become mushy. They should have a pleasant, firm bite.
7. 7

   Finish and garnish the sabzi.

   Turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish with chopped coriander leaves and serve hot.

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