Fangavela Mag (Sprouted Moong beans)

The moong beans were staring at me from the pantry for a long time. But I had very specific plans with these... I wanted to sprout these to make one of my most favorite dishes, sprouted moong seasoned with garlic, cumin and lemon. Its a simple preparation but tastes really great.

Ingredients:

1 cup moong 

1 tablespoon oil

1/2 teaspoon jeera (cumin seeds)

1/4 teaspoon raee (mustard seeds)

Pinch hing (asafoetida)

1/4 teaspoon turmeric

1 teaspoon chili powder

1 teaspoon dhania-jeera powder (cumin coriander)

2-3 cloves garlic, minced

1/2 teaspoon sugar

Salt

Lemon

Coriander for garnish (I didn't have any so I skipped it)

To sprout the moong:

Soak the moong in about 2 cups water overnight. The next morning, drain most of the water and cover with a moist cloth or thick kitchen towels like viva or bounty. Then depending upon the temperature of room, the amount of sprout length wanted, keep the covered for 24 to 48 hours. Here are my pictures as the moong sprouted, 12 hours, 24 hours and 48 hours. You can store it in the refrigerator for upto a week in an airtight container. 

To make the moong:

Microwave the moong on high for about 5-8 minutes on high till they are cooked. Heat oil in a wok, add hing, jeera and raee. When they start to splutter, add the garlic. Saute for a minute and add the moong to it. Add the spices and the salt and stir well. Cook for a minute. Just before serving add the sugar. Add the coriander and serve hot with a squirt of lemon.

Serving suggestions:
Serve it with kadhi and rice - yum!!
Can also be eaten as a bhel, add some chopped onions, date and tamarind chutney and sev.