Moong Bhaji

Name: Moong Bhaji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2-3 servings
Ingredients: 1 cup moong dal (green gram); 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 pinch asafoetida; 1 medium onion, finely chopped; 1 medium tomato, finely chopped; 2 cloves garlic, minced; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 cup water; salt to taste; 2 tablespoons fresh coriander leaves, chopped

Veg Vegan

Sprouted whole moong stir-fried with onion, tomato, green chilli, ginger, and a tempering of mustard seeds, cumin, and curry leaves in oil until the sprouts are just cooked but retain a slight bite — the Sindhi sprouted moong preparation eaten as a side dish or breakfast item. The moong is soaked overnight and sprouted for one to two days before cooking, a deliberate fermentation that increases the digestibility and nutritional density. Sometimes tamarind or dried mango powder is added for sourness. Eaten with koki or phulka as a light breakfast or alongside the main Sindhi lunch as a nutritious side.

Cuisines

Gujarati Kutchi Sindhi Delhi

Best for

Breakfast Lunch

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

1 cup	moong dal (green gram)
2 tablespoons	vegetable oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 medium	onion, finely chopped
1 medium	tomato, finely chopped
2 cloves	garlic, minced
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 cup	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1 Rinse the moong dal thoroughly under running water and soak it in water for 15 minutes.
2 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3 Add cumin seeds and asafoetida, and sauté for a few seconds.
4 Add the chopped onion and sauté until it turns golden brown.
5 Stir in the minced garlic and sauté for another minute.
6 Add the chopped tomato, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft.
7 Drain the soaked moong dal and add it to the pan. Mix well with the spices.
8 Pour in the water and add salt to taste. Stir well.
9 Cover the pan and let it simmer on low heat for about 20 minutes or until the moong dal is cooked and soft.
10 Garnish with chopped fresh coriander leaves before serving.

Tips

Serve with roti or rice for a complete meal.