Sprouted mung (green lentils)


  • 14 kg, mung (green whole lentils), soaked overnight
  • 2 onions,medium-sized, sliced
  • 2 tomatoes, medium-sized, sliced
  • 3 green chilies, slit in half
  • 1” ginger, chopped fine
  • 6-7 garlic cloves, crushed
  • 12 tsp shahjeera (caraway seeds)
  • 1 tsp, mustard seeds
  • 12 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp garam masala
  • 12 cup coriander leaves, minced
  • 10 curry leaves
  • 4 tbsp, oil
  • salt, as per taste
  • 12 cup water


Soak the mung dal overnight and drain the water out the next day. Place the moong in a colander or hung in a clean thin linen cloth, till the moong starts to sprout. Once the mung get sprouts keep aside.

Take a pan with oil, and add mustard seeds. When these start to crackle add shahjeera, curry leaves, crushed garlic, green chilies,sliced onions, tomatoes and salt.

Cover for 5 mins on low flame. Once onions and tomatoes are soft, add red chilly powder and garam masala and mix. Next, add in the sprouted mung. Add half a cup of water so as not to let the mixture burn and cook covered with a lid for 20 to 25 minutes on a low flame or till mung is cooked.

Garnish with coriander leaves.

Maiche Jewan Written by:

Maiche Jewan is a culinary website with traditional home made recipies.

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