- Soak the beans for at least 8 hours or overnight.
- Drain the water and pat it dry. (This avoids bacterial formation)
- You can either let it sit in the colander covered, for 24 to 48 hours in a dark place or tie them in a cloth and leave them for 24 to 48 hours.
- If using cloth, wash it clean and drain all the water. The cloth should be moist but not too wet.
- Spread the sprouts in the cloth and bring them together in the center and tie a knot and let it sit in the colander. I prefer this method in the summer to prevent the beans from drying out.
- Alternatively there are sprout makers available in the market which you can purchase.
- After a day or two, remove the beans from the cloth, and you can store it in an air tight container and refrigerate them.
Serves – 4
2 cups moth bean, soaked, sprouted,
1 large onion, finely chopped,
2 green chillies, finely chopped,
8-10 curry leaves,
3 tbsp oil,
1 tsp mustard seeds,
1 tsp red chilly powder,
1 tsp turmeric powder,
1 tbsp goda masala,
Fresh grated coconut and coriander,
- In a kadhai, heat oil. Add the mustard seeds.
- Once it crackles, add the curry leaves and green chillies. Stir for a minute and add the chopped onions. Stir until the onions turn golden brown.
- Add the moth bean sprouts and stir evenly.
- Add turmeric powder, red chilly powder, goda masala, jaggery, 2 tbsp fresh coconut, and salt as per taste.
- To make this a dry usal for breakfast, add 1/2 cup water, cover with a lid and allow it to cook in sim for 7-8 mins. If you are making this as a side curry dish, add more water based on the consistency you want.
- Once cooked, turn off the flame and add fresh coriander.
- Garnish with fresh coconut and coriander and serve hot with onions and lemon on the side.
The curry version of this can be eaten with phulkas or steamed rice and dal. Moth beans are an excellent source of proteins, minerals and vitamins. Due to the high content of protein and calcium, it could be a perfect diet.