HomeAccompaniments Sprouted Moong~Diabetics Friendly

Sprouted Moong~Diabetics Friendly

Posted in : Accompaniments, Blogging Marathon, Chaat Masala, Diabetics Friendly Foods, Garlic, Green Chillies, Lowfat, Olive oil, Red Chilli Powder, Red Chillies on by : ArchanaPotdar Tags: , , , , , ,

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Sprouted Moong

Something we buy to use but they end up being show pieces in our homes. This is especially true in my case.

I have a Futura Pressure Cooker but I rarely use it as it is manhandled by all and I hate it.  So it has ended up as a space occupying gadget in my congested kitchen. I do not want to give away the cooker nor do I want to use it.

Recently my old cooker conked out on me after giving me years of service. Tired of the fact that no one else but I can operate it, my hubby told me to buy a new cooker. That is the time I rethought… Am I for the cooker or the cooker for me?  So I brought a new cooker but my Futura is getting more workouts. The old one is there too but for steaming as in Futura you cannot steam.

The cooking is faster in Futura; you cook on reduced heat once the steam comes out steadily.  In these times where fuel is expensive and you need to save it I feel this is a cooker that we should have.

Here try these Sprouted Moong this is from a old copy of the cookbook that came with Hawkins Cooker. I believe it’s my MIL’s. Though this is a pressure cooker version its Diabetic Diet friendly.

  • 1 cup moong
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1 onion, chopped fine
  • 2-3 green chilles (adjust as per taste)
  • 1 red chilli, cut in pieces
  • ¼ tsp red chilli powder(adjust as per taste)
  • ¼ tsp chat masala
  • Salt
  • ½ tsp lemon juice(adjust as per taste)
  • Clean the moong, soak them overnight.
  • Next day drain the moong and wash them. Now tie them in a muslin cloth wet them and set aside in a warm place. Many times I have found that keeping a weight on them helps sprouting them. Your sprouts will be ready by evening.
  • In a bowl add the oil, minced garlic, slit green chillies, red chillies and the moong.
  • Add the salt and mix well.
  • In the cooker add 2 cups of water and place the grid. Remove the steam vent/the weight /whistle.
  • Place the bowl of moong mixture in the cooker and close the lid. Heat on high flame.
  • Once the steam escapes from the vent in a steady stream put the steam vent/the weight /whistle. Let the steam escape in a steady stream again.
  • Switch off the gas and release the pressure from the cooker by steadily pressing the vent release.
  • Open the cooker and remove the bowl of moong and mix the onion, chilli powder, lemon juice.
  • Serve.
  • I served it with roti for my father-in law but personally I preferred it just plain.

Here I have used the Futura pressure cooker. For regular cooker and a little water in the moong and then steam for 2 minutes then let it cool down naturally.

If you add green chutney and tamarind chutney, top it with sev. It will taste awesome too.

This is a part of Healthy Eating for Diabetics for BM #35. You can meet the rest of us here.

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0 thoughts

  • December 12, 2013 at 9:47 am

    I make it this way too… 🙂

  • December 13, 2013 at 1:28 am

    That is a nice healthy snack. Fatura cooker sound very complicated to use. I love the regular pressure cookers where you just cook it with counting the number of whistles.

    • December 16, 2013 at 7:13 pm

      No Usha its not. We just have to get out of our mindset that there has to be whistle. You save energy as you use low flame when the steam builds up. Scientifically extra heat provided when the liquid boils is waste.

  • Pingback: Sprouted Moong Salad with Persimmon

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