Ugaadelaa Mug (Sprouted mung beans)


1 cup                aakhaa mug-ni daal (whole mung beans)


6 tablespoon      tel (oil)

5 cloves            lasan (garlic), coarsely chopped

1 teaspoon        rai (mustard seeds)

1 teaspoon        jiru (cumin seeds)

¼ teaspoon       hing (asafetida)


¼ teaspoon       hardar (turmeric)

1 teaspoon        dhaanaa jiru (powdered coriander & cumin seeds)

1 teaspoon        mithu (salt)

1 cup                pani (water)


1 teaspoon        saaker (sugar)

½ tablespoon     limbu (lemon juice)


1.                   Soak the mung beans overnight. 

2.                   In the morning, drain & rinse in fresh water. 

3.                   Leave the beans in a colander covered with a wet napkin for the day.  Make sure that the napkin remains moist by occasionally spraying it with water.  For longer sprouts, you’ll have to wait longer.

4.                   Heat oil in a non-stick pan, adding garlic, mustard seeds, cumin seeds & asafetida.  Wait for the seeds to start popping. 

5.                   Add the mung beans, turmeric, coriander-cumin, salt & water.

6.                   Stir fry, remove from heat and mix in lemon juice and sugar.