|1.||Sprouted moong / pachai payaru / hesaru kaalu / pesalu 1 cup|
|2.||Oil 2-3 teaspoons|
|3.||Mustard 1/4 teaspoon|
|4.||Curry leaves 1 sprig|
|5.||Hing / asafoetida 1 pinch|
|6.||Green chilies 2-3|
|7.||Jeera / cumin seeds 1/4 teaspoon|
|9.||Coriander leaves 4-5 sprigs|
|10.||Coconut Pieces 1 tablespoon|
|11.||Salt to taste|
|12.||Lemon juice to taste|
sprout mung beans.
Wash sprouted mung / moong / pachai payaru / hesaru kaalu / pesalu.
Chop the onion.
oil till it
curry leaves and hing when the mustard seeds
Fry till the onion becomes golden brown.
water so its level is same as the moong.
the utensil with a plate.
Cook tiil most of the water is absorbed by the moong.
grind coconut, chili, coriander and jeera
the ground mixture and the salt to the mung
Cook till all the water is absorbed by the moong and till it is soft.
If moong is not soft, add little water and cook till the mung becomes soft.
lemon juice. Mix.
Moong sprouts sundal is ready.
|TIPS||Moong Sprouts Sundal|
|1.||If you want to use moong sprouts sundal as a side dish for chapati, add more coconut in Step 9 and add more water while cooking to make a gravy sundal.|
|2.||Use this recipe to make sundal, using, if you wish, another legume.|
can cook the moong sprouts in a pressure cooker, from Step 8, keeping
the flame in sim mode. Switch off the stove after a few minutes after
the pressure builds up.
Use less water, if you are using pressure cooker to cook the mung.