Tempered - Sprouted Mung Lentils / Sprouted Moong daal Tadka chaat

Mung or Moong are beans or small yellow lentils which you can get with or without the green covering on them. They are healthy as they come under whole grain. They are called Pesarlu in Telugu.
I use it to make pesarattu or dosa or crepes which I have blogged before. This time we used it in sprouting them and then tempering them or giving them a tadka. It tastes yummy with chopped onions, tomatoes and lemon juice. It can be enjoyed as a snack or a healthy salad :).
Sprouting moong daal is very easy. Soak the lentils in water for 5-6 hours. Drain the water and put them in a bowl or a container loosely covered in a cool dry place for about 24 hours. You can see them sprouts within those 24 hours. If you want longer sprouts keep them for longer time, but remember they will go bad within couple of days. You can store them in the refrigerator for another couple of days, after they have sprouted before they go bad.

It takes about 10-15 min from start to finish.

Ingredients:

1 cup sprouted moong daal
1 large onion, chopped and divided into 2 parts
1 tomato, chopped
2-3 green chillies. chopped

For Tempering:

1 tsp urad daal
1/4 tsp jeera
1/4 tsp mustard seeds
2 dry red chillies, broken
5-6 curry leaves
1/4 tsp turmeric powder

1 tbsp Oil
salt to taste
Lemon juice to taste

Method:

In a pot, heat oil. Add urad daal and brown it. Add the jeera and mustard seeds and let them splutter before adding the dry red chillies and curry leaves. Add the turmeric powder and saute. Add 1/3 of the onions, chopped green chillies and saute till transparent. Add the sprouts, salt and some water. Cover and cook for about 5 min or until they are cooked and the water has evaporated. Serve hot with raw chopped onions and tomato or plain, with or without lemon juice. You can also garnish it with coriander leaves. Enjoy!!!