SWEET & SOUR SPROUTED MUNG BEANS
This is an Indian hearty dhal (lentil soup) from the state of Gujarat, that was taught to me by mother-in-law. The preparation requires some planning, but the results are excellent. Two notes: 1) the original dish was meant to be 'Saatvic' (a type of Hindu food considered pure), which usually means no onions or garlic, but it is tasty both ways and; 2) the recipe calls for jaggery, which can be bought in a local Indian grocer, but sugar works almost as well.
Provided by Meera
Categories Curries
Time P2DT30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sprout the mung beans: Wash and pick over the dry mung beans until the water runs clear. Add enough water to the pot so that the beans are just covered, and then cover the pot and keep in a warm place (during the summer, a window is good; during the winter, the oven is a good spot). Keep checking the water level every 6 hours, and add water if the beans look dry. The beans should sprout in about 24-48 hours.
- Once the sprouts are about 1/2 cm long, add about 2 cups water to the pot, and pressure cook the dhal until tender (each pressure cooker is different, but on mine, I turn off the cooker 5 mins after it begins whistling). Regardless, you want the dhal to be very soft and tender, but not mushy.
- In a heavy pot, heat up 1 tsp oil, and mustard seeds and cumin seeds. When the cumin seeds start sputtering, add the coriander powder and green chilies and sauté 1 minute. Now add the onions, and sauté until lightly brown.
- Add the cooked dhal, 1 cup of water, shredded ginger, 3/4 of the cilantro, salt, jaggery/sugar, and juice from lime. Bring to a rolling boil for 2 mins, and then simmer for 7-8 mins on low heat.
- Serve in small 'vatkis' (dhal bowls) with rice and roti (bread). Garnish with cilantro and lime quarters (so that people can add more lime if they wish).
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Sk Afghan
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a hit with my family and friends.
Bandile Masango
[email protected]This dish is so versatile. You can serve it over rice, noodles, or quinoa. You can also add your favorite vegetables.
Kendra Duncan
[email protected]I love the combination of sweet and sour flavors in this dish. It's a perfect balance.
Amahle MahleR
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also really affordable.
Olivia asubonteng
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it and asked for the recipe.
Anne Ella
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and sour sauce.
Sameerjutt sameerjutt
[email protected]I'm always looking for new ways to cook sprouted mung beans and this recipe is a keeper. The beans are cooked perfectly and the sauce is delicious.
BRIAN KASOZI
[email protected]This dish is so easy to make and it's so healthy. I love that it's packed with protein and fiber.
Shoaibi Bhai
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover sprouted mung beans.
Orkaaga Peace
[email protected]This is my new favorite way to cook sprouted mung beans. The sauce is so flavorful and the beans are so tender.
omar almassry
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
olaniyan faishat
[email protected]I'm not usually a fan of sprouted mung beans, but this recipe changed my mind. The beans were cooked perfectly and the sauce was amazing.
Yasir Bashir
[email protected]This dish was so easy to make and so delicious! I loved the combination of sweet and sour flavors.