Mung Bean (Whole Moong Dal) is one ingredient I have in my pantry at all times. It can be used in the soaked raw form or can be boiled along with other veggies to make various dishes. I detest the taste of the raw mung bean and prefer it cooked.
Mung Bean can be used before it sprouts or when its still sprouting. For this recipe, sprouted Mung bean tastes best, but I had the unsprouted left over from another dish, and used the same.
You will need:
1 Cup Whole Mung Bean (green gram)
1 Tomato chopped
½ Onion chopped
1 tsp Chaat Masala powder
¼ tsp Chilli powder
3 Green chillies slit (vary according to taste)
Chopped fresh Corriander
½ tsp fresh Lemon juice
Salt to taste
Soak the whole mung bean overnight in cold water. Drain it the next day and place in bowl. Cover and let sit in a warm place for a day. This will make the beans sprout.
Bring water to a boil and add the sprouted mung bean. Boil till cooked through but still holds shape. Drain and transfer to a micing bowl.
Add the chopped onions, tomatoes, chaat masala, fresh corriander and chilli powder. Stir to combine. Cover and refrigerate for 2 hours. This brings the flavours together. Add salt and lemon juice right before serving. Serve chilled.
This can be whipped up in minutes if you have the sprouts on hand. If you don’t have sprouts, then skip the soaking and sprouting steps. Boil whole mung in a pressure cooker till done. Drain and toss with the remaining ingredients. Serve.