Beans Curry (Moong Dal Sabzi)

Beans curry is one of HD’s fav dishes. Just make it and see him smile. Whenever we go shopping, he always asks whether we have enough beans at home 😉 So I keep a cup full always handy and within reach. True, it takes some time to sprout them but you can store the sprouted beans for a week in the fridge so you are safe from that end.

Preparation Time – 15 mins

Servings – 4 people


200 gms sprouted beans (sprouted moong)

2 onions, chopped

2 tomates, chopped (optional)

1 tblsp garlic paste

1 tblsp ginger paste

2 tblsp oil

1 tblsp zeera

A pinch of hing

1 tblsp haldi

2 tblsp dhaniya powder

Salt and red chilli powder to taste

1 lemon

Wash the beans and keep aside. Chop the onions and tomatoes. Heat oil in a pressure cooker and add zeera and hing. When the zeera starts to splutter, add chopped onions and fry till light pink. Now add chopped tomatoes and ginger and garlic paste. Fry for 2-3 minutes. Add the beans, salt, red chilli powder, haldi, dhaniya powder and 1 cup of water. Put it on sim for 5-7 minutes after one whistle. Add the lemon juice and serve.


Tip: You can use dry mango powder (amchur) instead of lemon. You can vary the water quantity according to your choice.

Bean Salad

A salad adds class to a dinner and brings in something crunchy to eat. It is an easy way to bring in proteins and vegetables in the fare besides adding taste to it. Bean salad is a healthy dish and can be either served along with the main course or as an appetizer. It can also be served as a delicious snack with garlic bread.

Preparation time – 15 mins

Servings – 4 people


100 gms beans (whole moong or sabut moong)

1 large onion

1 large tomato

1 radish

1 carrot

1 lemon

Salt to taste

Pepper to taste

Vinegar 1 tsp (optional)

Soak the beans in water overnight till they sprout. Chop onion, tomato and radish into fine pieces. Grate carrot. Drain the sprouted beans and add the chopped onion, tomato, radish, grated carrot, salt and pepper. Add lemon juice and vinegar and mix properly. Cool it in the fridge before serving.

Tip: Place a lettuce leaf in the bowl and then pour the bean salad on it to give it a classy look. Decorate with chopped green chillies and coriander leaves and add two lemon halves to complete the look.