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Bean Sprout Salad

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Home  ?  Recipes  ?  Vegetarian  ?  Moongagathi


Sprouted Moong Beans, made into a delectable coconut flavored dish
Recipe By : Niru Gupta
Type: Vegetarian Serving: 2


  • Whole Green Gram (Sabur Moong Daal) 1 cup, sprouted and soaked overnight after sprouting
  • Salt 2 tsp or to taste
  • Turmeric (haldi) ½ tsp
  • Coconut oil 1 tbsp
  • Whole red peppers (Sabut lal mirch) 4-5
  • Coriander (Dhania) seeds 1 tbsp
  • Coconut, grated (white portion only) ¾ cup
  • Tamarind (Imli) 10 g
  • Jaggery (gur) 2 tbsp or to taste
  • For Tempering:
  • Coconut oil 2 tbsp
  • Mustard (sarson) seeds 2 tsp
  • Asafetida (heeng) 1/8 tsp
  • Curry leaves (kadhi Patta) 1 sprig (8-10)


  • Wash the sprouted daal (skin would have come off by now) and drain.
  • Place in a pan, add the salt and turmeric and water to cover. Place pan over heat and bring mixture to a boil and then simmer till tender.

  • Meanwhile heat 1 tbsp oil and sauté the whole red peppers and coriander seeds till a little aroma emanates. Cool a little and grind to a paste along with the coconut and tamarind.

  • When the daal is tender, add the coconut paste and jaggery to it and cook some more (should be a thickish gravy where the sprouts are also visible.

  • To temper: heat the 2 tbsp oil and mustard seeds, asafetida and curry leaves. Sauté till a little darker and pour mixture over the cooked daal and serve.

  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
View Comments

Rewa chadha, Delhi   7 May 2012
HI Niru ji, can coconut milk be used in place of coconut paste? secondly,any substitute of coconut that can be used in this recipe? Thanks.

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