Sprouted Mung Dal

Sprouted Mung Dal is built around sprouted whole green mung beans, giving the dish a lighter structure than a thick split-lentil dal.

The beans cook with turmeric, ginger, and optional whole green chili in a relatively small amount of water. The source cautions against overcooking and notes that the green husks begin to separate when the mung is ready.

After draining, the ginger and chili are removed. Lemon, optional cayenne, and salt are added only at the end so the final seasoning stays bright and direct.

Ingredients

• 4 cups sprouted whole green mung beans
• 1 1/2 cups water
• 1/4 teaspoon turmeric
• 3 slices fresh ginger
• 1 fresh green chili, slit at the end, optional
• Juice of 1 lemon, optional
• 1/2 teaspoon cayenne pepper, optional
• Salt to taste

Method

Combine the sprouted mung beans, water, turmeric, ginger, and optional whole green chili in a large pot and bring to a boil. Reduce the heat and simmer for 15–20 minutes, adding a little water if the liquid dries too quickly. When the mung is tender and the green husks begin to loosen, drain the beans and remove the ginger and chili. Stir in the lemon juice, optional cayenne, and salt, then serve. Makes 4 servings.