Sprouted and Boiled Moong
by Tarla Dalal
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Sprouting is a wonderful way to enhance the nutritional benefits of beans like moong, and it also adds to the flavour with a mild sweetness and pleasurable crunch. Here we show you how to make perfect Sprouted and Boiled Moong. This is not only a convenient way but also a healthy method, because we cook it in just the required amount of water, to avoid nutrient loss. You can add the sprouted moong to a salad, or toss it with some salt and chilli powder to enjoy it as a snack. You can also cook it further and use it to make healthy recipes like subzis and parathas.
- Combine the moong and enough water in a deep bowl, cover with a lid and keep aside to soak for 6 hours.
- Drain completely and tie them in a muslin cloth. Keep aside in a warm place to sprout for 10 to 12 hours.
- Combine the moong sprouts, 1¼ cups of water, salt and turmeric powder in a deep non-stick pan and mix well.
- Cover with a lid and cook on a medium flame for 15 minutes, while stirring occasionally.
- Use as required.
Nutrient values (Abbrv) per cup
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