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:

1/2 cup moong 

1 tablespoon oil
Pinch hing (asafoetida)

1/2 teaspoon jeera (cumin seeds)

1/4 teaspoon raee (mustard seeds)
2 cloves
1 stick of cinnamon 

1/4 teaspoon turmeric

1 teaspoon chili powder

1 teaspoon dhania-jeera powder (cumin coriander)
1 green chili
1/2 inch stick of ginger, grated

2-3 cloves garlic, minced

1/2 teaspoon sugar / jaggery

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:

Take the sprouted moong in a micrwave proof bowl and add 2 tablespoons of water to it. Also sprinkle some water on top. Microwave the moong on high for about 5-8 minutes till they are cooked. Heat oil in a wok, add hing, cloves, cinnamon, jeera and raee. When they start to splutter, add the garlic. Saute for a minute, add the green chili, ginger and the moong to it. Add the spices, sugar and salt and stir well. Cook for a minute. Just before serving 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.