Servings:

Sprouted Moong Dal

This Sprouted Moong Dal is inspired by Maharashtrian mugachi usal, sprouted moong complemented with coconut, garlic, and mustard seeds.

Prep: 5 min
Cook: 12 min
Total: 17 min
Servings: 4
Sprouted Moong Dal

Ingredients

  • 2 cups sprouted moong
  • 1 Tbsp oil
  • 1/2 cup onion (chopped)
  • 1/4 tsp turmeric
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 2 Tbsp dried (grated coconut (optional))
  • 2 tsp garam masala
  • 1 tsp ginger paste (grated ginger)
  • 1 tsp garlic paste (2 cloves grated)
  • 1 green chili (or to taste)
  • 1 tomato (chopped)
  • 1 1/2 cups water
  • salt (to taste)

Instructions

  1. Heat oil on sauté mode, until it shimmers. Add mustard seeds and curry leaves.
  2. Add onions. Cook until softened.
  3. Add coconut, tomatoes, ginger, garlic, garam masala, and chili. Cook until the tomato is jammy.
  4. Add 2 cups sprouted moong and 1 1/2 cups water.
  5. Cook under high pressure for 2 minutes, followed by natural pressure release for 10 minutes.

Nutrition

  • Calories: 79
  • Carbohydrates: 9
  • Protein: 3
  • Fat: 4
  • Saturated Fat: 0.3
  • Polyunsaturated Fat: 1
  • Monounsaturated Fat: 2
  • Trans Fat: 0.01
  • Sodium: 52
  • Potassium: 243
  • Fiber: 3
  • Sugar: 4
  • Vitamin A: 431
  • Vitamin C: 55
  • Calcium: 57
  • Iron: 1