1. Prepare the Sprouts

Rinse the sprouted mung thoroughly under cold water and drain well; if sprouts are long, chop them slightly for even cooking.

2. Prepare the Coconut & Aromatics

Grate the coconut or pulse coarsely in a blender and set aside; slice the garlic, onion and green chilies.

3. Temper the Spices

Heat the oil in a wide skillet over medium heat; add mustard seeds and wait until they pop, then add urad dal if using and curry leaves and fry briefly.

4. Sauté the Aromatics

Add the sliced garlic and sauté until golden and fragrant, then add the onion and green chilies and cook until the onion turns translucent.

5. Cook the Sprouts

Add the drained sprouts, turmeric and salt; toss to coat, add a splash of water, cover and cook over low heat for 6–8 minutes until tender yet still slightly crisp.

6. Finish with Coconut & Lemon

Stir in the grated coconut and cook uncovered for 2 minutes to marry flavors, then remove from heat and squeeze in lemon juice.

7. Serve

Transfer to a serving bowl, scatter chopped coriander, and enjoy warm as a vegan coastal-side with rice, dosa, or flatbreads.

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Recipes

Konkani Garlic-Coconut Sprouted Moong Stir

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