Sprouted moong dal / Pasi paruppu is a powerhouse of nutrition. They contain abundant enzymes, protein, chlorophyll, vitamins, minerals and amino acids.
Select good quality seeds for sprouting. Clean and wash the moong beans and soak overnight or for 7-8 hours (see to it that the beans are submerged in water). The day after, rinse the beans well and drain the water. Now look at the seeds below. They should be swollen and plump. Some may have even sprouted lightly.
Drain the water completely. Wet a thin cotton cloth, squeeze out excess water, transfer the moong beans in it and hang it loosely to drain remaining water if any. Then keep the cloth along with the moong beans in a vessel at room temperature. Cover with a lid and leave it overnight undisturbed. (The cloth should be damp and care should be taken to ensure that there is no water stagnant in the vessel.) On the third day, you will see that the seeds have sprouted well. If you are not going to use immediately, it can be refrigerated for 3-4 days.
Moong dal can be pressure-cooked along with chopped onions, tomatoes, chillies and ginger-garlic paste, and then tempered with jeera in ghee. Cooked moong dal / pasi paruppu along with jaggery and milk is used in Tamil Nadu to make an elaichi-tinged kheer called payasam. It can be soaked in water and ground into a batter for dal dosa or uttappam. Split lentils don’t hold their shape well, so they’re often cooked into soups or purées. Boiled moong dal is also used as a stuffing for parathas.