Moong Poriyal (Sprouted Moong with Coconut Tempering)

Name: Moong Poriyal (Sprouted Moong with Coconut Tempering)
Total time: 5 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1½ cup sprouted moong; 2 tbsp coconut oil; ¼ tsp asafoetida; 1 tsp mustard seeds; 1 tsp split moong skinless black gram; 2 pc dried red chilli; 2 pc green chilli; 10 pc curry leaves; salt; ¼ cup coconut

A light South Indian sprouted moong poriyal tempered with mustard seeds, curry leaves, dried chillies and fragrant fresh coconut.

5 min 113 kcal/serving serves 4

113kcal2gprotein6gcarbs10gfat

Sanjeev KapoorView the original on sanjeevkapoor.com More from Sanjeev Kapoor on Mello

🥣sprouted moong

🥥coconut oil

🫙asafoetida

🌭mustard seeds

🥣split moong skinless black gram

🌶️dried red chilli

🌶️green chilli

🍛curry leaves

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About Sanjeev Kapoor

Indian chef, restaurateur, and television host known for popularising regional Indian cuisine

Sanjeev Kapoor is an Indian chef, restaurateur, and prolific cookbook author who became one of the country's most recognisable culinary figures through his long-running television show Khana Khazana. He has authored numerous cookbooks, founded the FoodFood television channel, and operates restaurants including The Yellow Chilli, built around accessible Indian home and regional cooking.

His cooking draws on Indian regional traditions, from Punjabi and Gujarati dishes to South Indian and Mughlai preparations, built on spice blends, tempering techniques like tadka, and slow-cooked curries. He is known for translating restaurant-style Indian dishes into recipes workable in a home kitchen, favouring clear steps and commonly available ingredients over elaborate technique.

23 recipes on Mello, imported from sanjeevkapoor.com, mostly Indian and South Indian.