#14 best seller · Dals & Lentils · Aara
Whole Moong (Green Gram)
Sprout it, curry it, or make the healthiest chaat you'll ever eat.
Whole moong is the item that shows up in every health resolution and every Maharashtrian kitchen. It sprouts in two days on a Wisconsin countertop and doubles in nutrition when it does.
It also happens to be one of the cheapest sources of plant protein on any grocery shelf in Appleton.
Sprouting at home, step by step
Soak eight hours. Drain completely. Tie in a damp muslin cloth or put in a covered colander.
Leave in a warm spot. In winter, inside the oven with just the light on works perfectly. Rinse once a day. Tails appear in 24 to 48 hours.
What to do with them
Sprout chaat: raw sprouts, chopped onion, tomato, lemon, chaat masala. Five minutes.
Moong usal: tempered with mustard, curry leaves, goda masala, a little jaggery and tamarind.
Simple green moong curry with onion-tomato masala over rice on a weeknight.
Not just for sprouting
Unsprouted whole moong pressure cooks in about four whistles and makes a hearty, earthy dal that toor dal cannot replicate.
Ravi's quick tips
- •If sprouts smell sour, they weren't drained enough — rinse more often.
- •Steam sprouts two minutes if raw legumes upset your stomach.
- •Fresh stock sprouts reliably; old moong often refuses to sprout at all.
Frequently asked
How long do fresh sprouts keep?
Three to four days in the fridge in a covered container.
Do I need a special sprouting jar?
No. A colander with a plate over it works fine.
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