Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content makes them suitable for a diabetic diet.
This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients
- Moong - 1 cup - sprouted
- Onion finely chopped - 1
- Vegetable oil - 1 TBSP
- Mustard seeds - 1 TSP
- Cumin seeds - 2 TSP
- Curry leaves - 4 - 5
- Hing powder - 1/4 Tsp
- Turmeric powder - 1 Tsp
- Red Chilli powder - 1 Tsp
- Tamarind Concentrate - 1 TBSP
- Freshly grated coconut - 1/4 cup
- Garlic - 4-5 cloves
- Ginger - 1/2 inch
- Jaggery - 1 Tsp
- Salt to taste.
- Cilantro - finely chopped for serving
Method
- Sprout the whole moong .
- For masala - add freshly grated coconut , garlic , ginger , 1 Tsp cumin seeds and cilantro to a grinder and grind into a fine paste.
- Heat a Pan on medium flame. Once hot add oil.
- Once the oil is hot add mustard seeds. Once they splutter , add the cumin seeds and hing powder.
- Add Onions and saute till they turn translucent.
- Add sprouted moong. Mix well.
- Add turmeric powder , chilli powder, grinded masala , salt to taste. Mix well and saute for another 2-3 minutes.
- Add tamarind concentrate and jaggery and mix well.
- Add warm water to adjust consistency. Cover and let it cook till moong gets cook.
- Garnish with cilantro and serve hot with rice or roti.
Moong Birde / Spicy Whole Moong Curry
Serving
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