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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Jakaria Mazi
[email protected]I'm not a fan of mung beans, but I really enjoyed this dish. The sauce was amazing and the mung beans were cooked perfectly.
sis_ plays
[email protected]This is a great recipe for a quick and easy lunch or dinner.
Ashim Rana
[email protected]I love the combination of sweet and sour in this dish. It's a great balance of flavors.
Adele Oelofse
[email protected]This is a great recipe for a healthy and flavorful meal.
Queen Sheba Davis
[email protected]I'm always looking for new ways to cook mung beans, and this recipe is a great addition to my repertoire.
mdrubel hossen
[email protected]This is a great recipe for a crowd. I made it for a party and it was a huge hit.
Shahed Oyshorjo
[email protected]I've been looking for a good sweet and sour mung bean recipe, and this one is perfect. Thanks for sharing!
Ismail Iqbal
[email protected]I'm not a big fan of mung beans, but this recipe changed my mind. They were cooked perfectly and the sauce was amazing.
Saraiki Editing Master
[email protected]Delicious and healthy!
Ayodeji Temiloluwa
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Pranavi Polisetty
[email protected]I love the sweet and sour flavor of this dish. It's a nice change of pace from the usual stir-fries I make.
Nabi Baksh
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have sprouted mung beans on hand, so it's a great way to use them up.
Mm M
[email protected]I followed the recipe exactly and it turned out great! The mung beans were cooked perfectly and the sauce was flavorful.
Marawan Ehab
[email protected]Just made this and it's so good! I used brown rice instead of white and it was still amazing.
Smartfixers
[email protected]Easy to make and delicious! I'm definitely adding this to my regular dinner rotation.
The Pac-Man Gamer 7650
[email protected]My family loved this dish! I added a little extra ginger and garlic for a bit of a kick, and it turned out perfectly.