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Sprouted Moong Sukke or Kilirpicha Payaru Thoran Recipe

Sprouted Moong Sukke or Kilirpicha Payaru Thoran is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Preparation Time :
2 days
Servings :
Serves 2
Rated 4 based on 100 votes


  • 1 cup - moong
  • 2 cups - water
  • 1/2 metre - muslin cloth
  • For Coconut mixture:
  • 3 tbsp - grated Coconut
  • 1/2 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 6 Cloves - garlic, chopped and crushed
  • 2 tsp - oil
  • 1/2 tsp - Mustard Seeds
  • 1/4 tsp - Jeera
  • 1/4 tsp - Urad Dal
  • 1/2 tsp - salt
  • How to Make Sprouted Moong Sukke or Kilirpicha Payaru Thoran:

    1. Wash and soak moong in 2 cups of water for 6 hours or overnight.
    2. Drain out the water thoroughly and pack it loosely in a clean cloth.
    3. Set it aside in a bowl for 2 days to allow moong to sprout or germinate.
    4. Sprinkle water occasionally. Ensure the pack is not immersed in water.
    5. In a pressure cooker, mix sprouted moong with 1/2 cup of water.
    6. Close the cooker. Bring it to full pressure on high heat for 1 whistle and then switch off the heat.
    7. Allow the cooker to cool.
    8. Final preparation:
    9. Heat oil in a pan. Add mustard seeds to it.
    10. When they crackle, add jeera and urad dal to it. Fry it for 1 minute.
    11. Add boiled sprouted moong, coconut mixture and salt to it.
    12. Mix all the ingredients well and do not add extra water to it.
    13. Cover it with a tight lid and cook on low to medium heat for 10 - 12 minutes or until it is done. Serve as a side dish with rice.
    14. Recipe Courtesy: Niya Prakash's World


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