Moong Usal Recipe:
Ingredients:
For Sprouting Moong:
- 1 cup whole moong beans
- Water for soaking
For Moong Usal:
- Sprouted moong beans
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
- Fresh grated coconut for garnish (optional)
- Lemon wedges for serving
Instructions:
1. Sprout the Moong:
- Wash the moong beans thoroughly and soak them in water for about 6-8 hours or overnight.
- Drain the water and tie the soaked moong beans in a muslin cloth. Keep it aside for another 6-8 hours until sprouted.
2. Cook the Sprouted Moong:
- Steam the sprouted moong beans until they are tender but still have a bite to them. Set aside.
3. Prepare Moong Usal:
- Heat oil in a pan. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
- Add finely chopped onions and sauté until they become translucent.
4. Add Aromatics:
- Add ginger-garlic paste and sauté until the raw smell disappears.
5. Spice it Up:
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
6. Add Tomatoes:
- Add finely chopped tomatoes and cook until they are soft and the oil starts to separate.
7. Combine with Moong:
- Add the steamed sprouted moong beans to the masala. Mix everything well.
8. Season and Simmer:
- Season with salt and let it simmer for a few minutes, allowing the flavors to meld.
9. Garnish and Serve:
- Garnish the moong usal with chopped coriander leaves and fresh grated coconut (optional).
- Serve hot with pav, rice, or as a standalone dish.
- Squeeze some lemon juice on top before serving for an extra burst of freshness.
10. Enjoy:
- Enjoy this nutritious and flavorful moong usal as a wholesome and protein-packed meal.