Moong Bhaji

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.