Spicy Mung Beans

About Spicy Mung Beans

Ingredients

• Whole green grams (sabut mung), soaked overnight and boiled 1 cup
• Sprouted black eyed beans, boiled 1 cup
• Fresh red chillies, finely chopped 2
• Red chilli flakes 2 tsps
• Sesame (til) oil 2 tbsps
• Spring onion, finely chopped 1
• White vinegar (safed sirka) 1 tbsp
• Soy sauce 1 tbsp
• Fresh coriander leaves, finely chopped 3 tbsps

How to Make Spicy Mung Beans (Stepwise Photos)

Method

1. Heat sesame oil in a non-stick wok, add fresh red chillies and chilli flakes and mix. Reduce heat, add spring onion, green grams and sprouted black eyed beans and mix well. Cook for 3-4 minutes.
2. Add vinegar and soy sauce and mix well. Add 2 tbsps coriander leaves and mix well and take the pan off the heat.
3. Transfer into a serving dish, garnish with remaining coriander leaves and serve.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps