Kirlailele Mooga Upkari / Sprouted Moong Upkari ..... A delicious upkari / bhaji prepared using sprouted whole green gram that is very delicious when served with pova / poha usli or with roti too ......
Moong are small dried green grams available in grocery stores. Moong is high in portien and considered good for health especially the stomach. Moong water is prepared and given to children for strength and energy. Moong dal is prepared from dal by husking off its skin. There are varieties of dishes prepared with moong, which is a part and parcel of almost every household in India. Moong can be sprouted and used also. The protein level and digestion improves with sprouted moong. Sprouted moong is used in many dishes like upkari, salad, curries, vada, dosa etc.
For sprouting : Wash and soak one cup of whole moong in plenty of water for 6-8 hours. Drain, rinse well and allow all of the water to drip off by putting it in a colander for an hour or so. Remove the moong and put it in a steel bowl. The bowl should be large and the level of moong should be at half the height of the bowl. There should be plenty of breathing space in the bowl for the moong to sprout. Cover with a tight lid and keep in a warm place for at least 12 hours. By now you can see small sprouts on the moong. Leave it aside till you get the desired length of sprouts required. After about maximum 15 hours, you can use the sprouts or put it in a tight lidded box and put it in the fridge for later use.
Note: The time for sprouting of the green moong depends upon the weather and the quality of the moong too. The weather plays important role in the sprouting process. If the weather is too hot it will sprout faster and you may be required to stop the process of sprouting earlier than the time I have mentioned above. Similarly if it cold it may take more time for the same. Just use your judgement, and after a few times of sprouting, you will pick up the method finely suiting to your environment.
For Sprouted Moong Upkari : Heat a large thick bottomed kadai with 2-3 tsp of oil, when hot add 1 tsp of rai (sasam) and when it splutter, lower the heat and add 5-6 red chillies chopped to 1” pieces, 1 tsp hing powder and 8-10 curry leaves. Fry for a minute and add in the sprouted moong. Add salt to taste and mix well. Sprinkle some water and cover with a lid.
Cook the sprouted moong in its own steam, checking often to see that it does not get burnt. Once it is cooked add 2-3 tblsp of freshly grated coconut(Optional) and mix well. Add a dash of lime juice if desired (Optional).
Serve hot as it is or with roti, poori, pova usli etc.
Note: I have served the sprouted moong usli with pova usli, a great combination which is liked very much in my family.
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