Black Moong Beans

Traditionally, Wednesdays have been moong bean days in Gujarati kitchens. Curried with yoghurt or with dhokli, dry to go with kadhi, sprouted with moth beans, chilla… there are numerous ways Moong shows up for our Wednesday lunches. We have known Moong to be green however, few farmers from Saurashtra, Kutchh, Narmada regions grow these heirloom black moong beans (these is not whole urad)… While digging for the traditional and forgotten recipes of Gujarat, I also come across such gorgeous forgotten heirloom grains, pulses, lentils that wait to be incorporated in our daily meals. And now is the time. The heirloom or desi variety of crops are believed to be resilient to the adverse impact of climate change, need less water hence can survive well without chemical fertilizers and pesticides.

The black mung beans  soak well,  sprout well and  cook extremely well to be turned into dal like curry.