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
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.
  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.

Jul 22, 2024