Sprouted Moong Bean Raita

Recipe by
Total Time:
24.5 hours
Serves:3
Rated 4 based on 100 votes
4
Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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Ingredients

How to Make Sprouted Moong Bean Raita

  • Soak moong beans overnight in about 4 cups of water. Drain this the next day but reserve the water (it's very nutritious).
  • Wrap the beans in a fine-weave cheese cloth, sprinkle water on it and keep it aside for about 24 hours. The next day they should have sprouted.
  • Cook the beans in (reserved) water with a little salt to taste and 1/4 tsp turmeric powder.
  • Cook till tender, but take care not to overcook.
  • Whip yogurt, add chopped tomatoes, onions and grated carrot.
  • In a small saucepan, heat oil for about a minute on medium and add the mustard seeds.
  • Cover immediately and reduce heat.
  • When the mustard seeds begin to crackle, add cumin and asafoetida and chopped green chillies. The cumin will crackle a bit.
  • Turn off heat. Pour this seasoning into the mixed yogurt/tomato.
  • Add the cooked moong beans, salt to taste and garnish with finely chopped cilantro leaves.