Moong bean Guggullu is a salad made out of sprouted whole Moong dal. if you are craving for a light lunch, this protein-rich, vegan, and gluten-free snack will leave you satisfied and full. This can be a good option for breakfast.

In my childhood, I remember Pesara guggullu being offered as prasadam in Gowri pooja on Naga Panchami day every year. As a tradition, these are also offered to other women who participate in the pooja at the temple. May be this custom in a rainy season is to protect from disease because of its nutritional values.

This is an easy recipe that can be done in 15 to 20 mins with a little planning. Please find how to make sprouts at the bottom of this page, under tips column.

Here is some of the facts and health benefits with sprouted grains.

Sprouting aids digestion.
Sprouting grains increases many of the grains‘ key nutrients, including vitamin B, vitamin C, folate, ﬁber, and essential amino acids often lacking in grains, such as lysine.
Sprouted grains are loaded with antioxidants.
Sprouting is a great way to release all the vital nutrients stored in the dry beans.
After soaking the sprouted beans, they become low in calories.
Sprouted grains are a great way of incorporating proteins and other healthy nutrients in your diet.

This healthy nutrition packed snack is often made as prasadam. But it can also be eaten any time of the year.

Please check other Salad recipes:

How to make Pesara Guggullu/Moong Bean salad

PREP TIME:2 MINS COOK TIME:15 MINS TOTAL TIME:17 – 20 MINS COURSE:SNACKS/SIDES CUISINE:INDIAN SERVINGS : 4

Ingredients

sprouted or soaked moong dal/beans – 1.5 cups
green chilis – chopped – 3-4
garlic pods – few
oil – 1 tbsp
mustard seeds- 1/4 tsp
cumin seeds/jeera – 1/2 tsp
curry leaves – few
salt – to taste
water – 2 cups

Instructions

Add 1 tbsp of oil to a small pressure cooker or hawkins. Heat it and add mustard seeds, cumin seeds, curry leaves. When mustard seeds start sputtering, add chopped green chilli and garlic. Fry 1 min.
Add sprouted or soaked(over night) moong beans/pesalu, salt and water.
Close the lid. Cook until 3 whistles. Turn off.
After the whistle comes off, open the lid, give a good mix and check the taste for salt. Adjust if needed.
Serve hot. Can be served as a snack, salad, breakfast or light lunch.

Tips

For this type of guggullu, you can use sprouted moong or moong soaked over night.
To get sprouts, take green whole moong in a bowl, wash/rinse moong 3 to 4 times, fill the bowl with fresh water to soak. Soak them at night. In the morning, drain the water, close the lid or cover the bowl with a cloth. Keep it aside undisturbed till night. Some moong sprout within a few hours, some may take up to a day or two. If it takes more than a day, sprinkle some water to keep them moist.
Refrigerate the moong bean sprouts.

step by step photo instructions

Add 1 tbsp of oil to a small pressure cooker or hawkins. Heat it and add mustard seeds, cumin seeds, curry leaves. When mustard seeds start sputtering, add chopped green chilli and garlic. Fry 1 min. If you don’t like to cook garlic, you can keep some aside.

2. Add sprouted or soaked(overnight) moong beans/pesalu, salt and water. Close the lid. Cook until 3 whistles. Turn off. Here I am using moong which is not fully sprouted.