Moong Birde / Spicy Whole Moong Curry

Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content makes them suitable for a diabetic diet.

This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients

1. Moong – 1 cup – sprouted
2. Onion finely chopped – 1
3. Vegetable oil – 1 TBSP
4. Mustard seeds – 1 TSP
5. Cumin seeds – 2 TSP
6. Curry leaves – 4 – 5
7. Hing powder – 1/4 Tsp
8. Turmeric powder – 1 Tsp
9. Red Chilli powder – 1 Tsp
10. Tamarind Concentrate – 1 TBSP
11. Freshly grated coconut – ¼ cup
12. Garlic – 4-5 cloves
13. Ginger – ½ inch
14. Jaggery – 1 Tsp
15. Salt to taste.
16. Cilantro – finely chopped for serving

Method

1. Sprout the whole moong .
2. For masala – add freshly grated coconut , garlic , ginger , 1 Tsp cumin seeds and cilantro to a grinder and grind into a fine paste.
3. Heat a Pan on medium flame. Once hot add oil.
4. Once the oil is hot add mustard seeds. Once they splutter , add the cumin seeds and hing powder.
5. Add Onions and saute till they turn translucent.
6. Add sprouted moong. Mix well.
7. Add turmeric powder , chilli powder, grinded masala , salt to taste. Mix well and saute for another 2-3 minutes.
8. Add tamarind concentrate and jaggery and mix well.
9. Add warm water to adjust consistency. Cover and let it cook till moong gets cook.
10. Garnish with cilantro and serve hot with rice or roti.