Fangavela Mag
(Sprouted Mung Beans)
Sprout green mung beans by soaking, straining and placing them in a muslin cloth inside a lidded box. I keep this in my oven overnight (oven not turned on) and usually find tiny sprouts in the morning.
In a pressure pan, I do a little seasoning tadka of oil, ajwain seeds, methi seeds, hing, haldi, and salt. Add the sprouted mung. Stir and add water but to cover only half the height of the mung layer. Cook very briefly for one whistle.
Open the cooker lid when cool, add crushed ginger and green chilies, a little black pepper or red chili powder. Serve with shredded coconut, minced cilantro leaves and a generous squeeze of lemon juice.
Very filling as breakfast or a main dish in lunch. Its a great meal for my Sabji Days. I would probably have chaas or churned thin plain buttermilk in a glass, along with this. Anyone want to join me?
Bhukhhad
