Sprouted Mung Beans in Sweet & Sour Sauce
A delightful dish featuring sprouted mung beans cooked in a tangy and flavorful sauce, perfect to be enjoyed with rice and bread.
Ingredients
| ½ | cup washed and picked over mung beans |
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| ½ | finely diced onion (optional) |
| 2 | finely minced green chilies (or more) |
| 1 | tablespoon finely shredded ginger |
| 1 | teaspoon cumin seed |
| 1 | teaspoon mustard seeds |
| 1 | lime, juice of |
| 1 | lime, quartered (garnish) |
| 2 | teaspoons finely chopped cilantro |
| 1 | teaspoon jaggery (or sugar as a substitute) |
| 1 | teaspoon canola oil |
| ½ | teaspoon ground coriander powder |
| 1 | teaspoon salt, more to taste |
Instructions
| 1. | To sprout the mung beans, thoroughly wash and pick over them until the water runs clear. Place the beans in a pot, ensuring they are just covered with water. Cover the pot and keep it in a warm spot, checking and adding water every 6 hours. The beans will sprout in approximately 24-48 hours. |
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| 2. | Once the sprouts are about 1/2 cm long, add 2 cups of water to the pot and pressure cook the dhal until tender. The dhal should be soft and tender, but not mushy. |
| 3. | In a heavy pot, heat 1 teaspoon of canola oil, along with mustard seeds and cumin seeds. When the cumin seeds start sputtering, add ground coriander powder and green chilies. Sauté for 1 minute before adding finely diced onions. Sauté until lightly browned. |
| 4. | Add the cooked dhal, 1 cup of water, finely shredded ginger, most of the cilantro, salt, jaggery or sugar, and lime juice. Bring to a boil for 2 minutes, then simmer on low heat for 7-8 minutes. |
| 5. | Serve the dish in small 'vatkis' (dhal bowls) along with rice and roti. Garnish with cilantro and lime quarters for an extra burst of flavor. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 129.4 kcal |
| Protein | 7.6 g |
| Fat | 2.1 g |
| Carbohydrates | 22.5 g |
| Fiber | 5.9 g |
| Sugar | 2.8 g |
Published on Jul 22, 2024 by Luminița