Spiced Sprouted Whole Moong
Description
So one of my favorite Gujarati meals my mum would make me whenever I would come back from University to visit with me was this sprouted mung and carrot dried curry, also known as ‘Ugarela Mug’, with a spicy yoghurty soup called ‘ kadhi’ and some hot basmati rice. LITERALLY THE DREAM!!! Sprouted lentils are just so magical!! Sprouting actually increase the availability of nutrients within them, makes the nutrients easier to absorb and digest, they also just taste fresh and crunchy and vibrant!
Ingredients
Instructions
-
Heat oil in a pan on medium heat; add the cumin and mustard seeds and allow them to crackle.
-
Stir in the green chilies, curry leaves, ginger, turmeric, and asafoetida powder, sauté for a few seconds. Add the cooked moong sprouts and salt and stir gently to combine all the ingredients, add 2 tbsp of water and cook on low to medium heat for 10 minutes.
-
Finally, turn off the heat and squeeze the lemon juice, add the coriander leaves and give it a gentle stir.
-
♡ Sprinkle some love, Say a prayer of gratitude & serve with joy
Note
Notes/Substitutions: You can use any sprouted lentils or beans for this recipe
