Dals Recipes - Gujrati Sprouted Moong Beans Recipe

Ingredients

• 225g/8 oz/1 1/3 cups whole moong beans, soaked for 24 hours

• 45ml/3 tbsp oil

• large pinch of asafoetida

• 5ml/1 tsp cumin seeds

• 2 large garlic cloves, crushed

• 1cm/1/2 in ginger root, finely chopped

• 1 small onion, finely chopped

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 225g/8 oz canned tomatoes, chopped

• 500ml/17 fl oz/2 1/4 cups water

Garnish

• 2.5ml/1/2 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

• 1 lemon, chopped

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Method:

1. Drain the water from the dal and wrap it in a muslin (cheesecloth) square. Tie it together and leave for 24 hours to sprout. Remove from the cloth.

2. Heat the oil in a heavy-based pan and fry the asafoetida over a medium heat until it starts sizzling. Add the cumin seeds and fry for a few seconds until lightly browned. Add the garlic, ginger and onion and fry until golden brown.

3. Stir in the garam masala, chili, turmeric and salt. Stir in the tomatoes, dal and water. Bring to the boil then reduce the heat, cover and simmer for 45 minutes. Increase the heat and dry off any remaining water. Sprinkle over the garnish and serve hot with a kofta dish.