Sprouted Moong Sukke or Kilirpicha Payaru Thoran

Sprouted Moong Sukke or Kilirpicha Payaru Thoran

Serves: 2

You will need

For moong / payaru

1 cup (100 g) moong (green gram)
2 cups water
1/2 metre muslin cloth (or suitable clean / hygienic cotton cloth)

Method

Wash and soak moong in 2 cups water for 6 hours or over night. Drain out water thoroughly, pack it loosely in clean cloth. Set aside in a bowl for 2 days to allow moong to sprout or germinate. Sprinkle water occasionally (must ensure the pack is not immersed in water - the moong may get spoiled instead of germinating).

For coconut mixture:

3 tablespoons (45 g) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
6 cloves garlic, chopped and crushed

Mix all the ingredients well and keep aside.

Other ingredients:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoons jeera (cumin seeds)
1/4 teaspoon urad dal
1/2 teaspoon salt (or to taste)

Method

Pressure cooker method for moong:

In a pressure cooker, mix sprouted moong with 1/2 cup (100 ml) water. Close cooker. Bring to full pressure on high heat for 1 whistle (more than 1 whistle will over cook moong). Switch off the heat. Allow the cooker to cool naturally.

Final preparation:

One can also cook moong / payaru directly with water (without pressure cooker method). But I'm not very sure about the cooking time.

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Fry for 1 minute.

Add boiled sprouted moong, coconut mixture and salt to taste. Mix all the ingredients well. do not add extra water.

Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or until done / water dries up / coconut mixture well mixed with moong, stirring occasionally. Serve as a side dish with Rice / Puttu.