Vadhoo is an Indian dish made with mung sprouts.

I was craving some mung bean dhall samoosa’s and my mother encouraged me to make vadhoo. I have never known how to cook this and am taken aback at how easy this was to make. Granted, you need to soak the mung beans for a 12 hours first and then let it rest in a cool, dry place for a further 24 hours before you cook it.

The wait however is worth it.

Did you know: Vadhoo is often eaten with other sprouted beans during Nori Nem. This is usually observed on the 9th day of Shravan by married women and is accompanied by rotla. Nori Nem is a Hindu ritual that is performed for the protection of children and also by wives who want a son.

Ingredients

Soak 1 cup of mung dhall for 12 hours. Drain and tie in a wet cheesecloth for 24 hours.

1 tbsp oil

1 tsp mustard seeds

1 tsp jeera seeds

1 large onion diced

1 tbsp ginger

1 tsp garlic

1 sliced red chili

1 tbsp green chili paste (green masala)

1/8 tsp turmeric

1 tsp dhana jeera powder

salt to taste

Method

1. In a large pot, heat oil and mustard seeds.

2. Add jeera seeds and onion.

3. Fry onion well until the onions is translucent.

4. Add ginger and garlic and fry for another minute.

5. Add sprouted mung beans and stir in turmeric and the chilies.

6. Salt to taste

7. Add 1/2 cup of water and lower the heat. Cover the pot and steam the vadhoo for 10-15 minutes until the water dries up and the vadhoo is cooked. Try not to stir the pot too much because you don’t want to break the sprouts. Rather give it a shake.

8. Serve with fluffy rice, or roti.