Sprouted Moong dal & Swiss Chard Sauté

My latest obsession is sprouting. I’ve started to sprout at least two legumes every weekend. This weekend it was masoor dal (whole red lentils) & moong beans. After sprouting, if not using right away, I keep them in an air tight container and they keep well for up to a week.

Sprouted Moong dal & Swiss Chard Sauté
My latest obsession is sprouting. I’ve started to sprout at least two legumes every weekend. This weekend it was masoor dal (whole red lentils) & moong beans. After sprouting, if not using right away, I keep them in an air tight container and they keep well for up to a week. Serve with steamed rice ...

Sprouted Moong dal & Swiss Chard Sauté

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Moong dal sprouts
2 cups
Swiss chard – chopped fine
1 bunch
For masala paste:
Grated fresh coconut
½ cup
Garlic
2 cloves
Cumin seeds
1 tsp
Green chilies
3 (or more to taste)
For Tadka:
Chana Dal
½ tsp
Urad dal
½ tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Dry red chilies
2
Curry leaves
6

Steps

  1. Grind the ingredients for masala into a smooth paste with little water.
  2. Add 4 cups of water to the sprouts and bring to a boil; simmer until they turn tender, takes about 5-8 minutes. Drain and keep aside.
  3. Heat 2 tsp oil in a large saute pan; Add the tadka ingredients and once the seeds start spluttering, add the chopped chard. Cover and cook till the chard is slightly wilted, about 3-4 minutes.
  4. Add the ground paste,salt and the sprouts. Cover and cook till the raw smell of garlic vanishes and chard is completely cooked, should take another 5-8 minutes.
Sprouted Moong dal & Swiss Chard Sauté
Serve with steamed rice or roti. Very healthy and delicious.
Sprouted Moong dal & Swiss Chard Sauté
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