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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.

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Sprouted Moong dal & Swiss Chard Sauté Yum
Sprouted Moong dal & Swiss Chard Sauté
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Moong dal sprouts
  • 1 bunch chard Swiss – chopped fine
For masala paste:
  • ½ cup coconut Grated fresh
  • 2 cloves Garlic
  • 1 tsp Cumin seeds
  • 3 chilies (or more to taste) Green
For Tadka:
  • ½ tsp Chana Dal
  • ½ tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 chilies Dry red
  • 6 Curry leaves
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Moong dal sprouts
  • 1 bunch chard Swiss – chopped fine
For masala paste:
  • ½ cup coconut Grated fresh
  • 2 cloves Garlic
  • 1 tsp Cumin seeds
  • 3 chilies (or more to taste) Green
For Tadka:
  • ½ tsp Chana Dal
  • ½ tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 chilies Dry red
  • 6 Curry leaves
Sprouted Moong dal & Swiss Chard Sauté
Instructions
  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.
Recipe Notes

Serve with steamed rice or roti. Very healthy and delicious.

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12 thoughts on “Sprouted Moong dal & Swiss Chard Sauté”

  1. hi pavani,yummy looking dish, sprouted moon with greens make a great combo…the masala seems damn good, am sure it’d taste great!Enjoy!TC

  2. Hi Pavani.Nice healthy recipe. Sprouts are welcome at my place any form cooked/raw plus green veggie -is surely a bonus.Thanks for sharing. My new post is also on greens hope u like it.

  3. The presentation of that dish is amazing. Very nice photo. It really makes me want to try this dish. It’s got an interesting mix of ingredients. Thanks for the recipe.

  4. I am a big fan of sprouting too because it sends the nutritional value of foods shooting up into the stratosphere, but I admit I am too unorganized most of the time to plan ahead. But I try when I do remember.Love this beautiful stir-fry. What a great idea, Pavani, to combine the moong with leafies!

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