Gujarati Vagharela Sprouted Moong

Preparation Time: 10 min. Cooking Time: 25 min. Serves 4

Ingredients:

1½ cups Moong (Whole Green Gram)

5 Cloves Garlic Finely Chopped

¾ tbsp Green Chilli Paste

½ Juice of Lime

3 tbsp Oil

1 Dry Red Chilli

¾ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

½ tsp Jaggery (Gōr)

Salt to taste

Method:

1. Wash and soak the moong overnight with 5 cups of warm water. The next day, wash with fresh water and drain.

2. Take a big damp cloth, put the moong in, cover it, and place it in a big pan with a lid in a warm and humid place for a day or two until you see the moong sprout.

3. Add the dry red chilli to the oil on medium heat. Once hot, add the cumin seeds until they crackle, then add the asafoetida and garlic.

4. Sauté for 30 seconds, then add the moong, green chilli paste, turmeric powder, jaggery, salt and ¼ cups of water. Mix well, and cook on low heat with the lid on, stirring occasionally.

5. To ensure that it does not sit at the bottom, add a tablespoon or two of water, but keep the moong dry.

6. Once nearly cooked, add the lime juice and simmer for 2-3 minutes with the lid on, stirring occasionally.

• Garnish with coriander leaves and enjoy hot with chapati and Gujarati kadhi!

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Gujarati Vagharela Sprouted Moong | The Rasoi Recipes