उन्हाळी वाळवण मुगवडी #उन्हाळीवाळवणमुगवडी #वाळवण #मुगवडी
उन्हाळी वाळवण मुगवडी #उन्हाळीवाळवणमुगवडी #वाळवण #मुगवडी is a medium Indian recipe that serves 4. 150 calories per serving. Recipe by Aarti Arke on YouTube.
Prep: 7 hrs 30 min | Cook: 15 min | Total: 8 hrs 5 min
Cost: $40.53 total, $10.13 per serving
Ingredients
- 1 cup Green Pod Moong Dal (dried whole green moong beans, rinsed)
- 1/2 cup Chickpeas (Harbhari Dal) (dried, rinsed)
- 1/2 cup Moth Beans (Matki Dal) (dried, rinsed)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 4 cloves Garlic (finely minced)
- 2 tbsp Fresh Coriander Leaves (chopped)
- 1/2 tsp Cumin Seeds (lightly toasted)
- 1 tsp Salt (or to taste)
- 1 tbsp Vegetable Oil (for optional bhaji sauté)
Instructions
Soak the legumes
Place the green pod moong dal, chickpeas and moth beans in a large bowl. Cover with plenty of water and let soak for at least 4 hours, preferably overnight.
Time: PT4H
Rinse and drain
After soaking, pour the beans into a colander, rinse under running water and drain well. Pat dry with a clean kitchen towel.
Time: PT10M
Prepare the spice mix
In a small mixing bowl combine red chili powder, minced garlic, chopped coriander, toasted cumin seeds and salt. Mix to a uniform paste.
Time: PT5M
Coat the beans with spices
Transfer the drained beans back to the large bowl. Add the spice paste and toss gently until the beans are evenly coated. Do not grind the beans too fine; a coarse coating keeps them crunchy.
Time: PT10M
Spread for drying
Lay a clean cotton cloth or muslin on a flat surface. Spread the spiced beans in a thin, even layer, similar to the video’s “shadow” technique.
Time: PT5M
Sun‑dry the beans
Place the tray/cloth in a shaded, well‑ventilated area (e.g., balcony) and let the beans dry for 2–3 hours until they feel firm and slightly crisp. Turn them once halfway through.
Time: PT3H
Optional: Quick Moong Bhaji
Heat 1 tbsp oil in a pan over medium heat (180°C). Add the dried spiced beans and stir‑fry for 5–7 minutes until hot and slightly toasted. Serve immediately as a hot snack or side dish.
Time: PT7M
Temperature: 180°C
Nutrition Facts
- Calories
- 150
- Protein
- 9 g
- Carbohydrates
- 25 g
- Fat
- 2 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Gluten-Free, High-Protein
Allergens: Legumes (moong, chickpeas, moth beans)
Ingredient Substitutions
- Instead of Green Pod Moong Dal: Yellow split moong dal (will change texture)
- Instead of Chickpeas (Harbhari Dal): Canned chickpeas (use less soaking time)
- Instead of Moth Beans (Matki Dal): Black-eyed peas
- Instead of Red Chili Powder: Paprika + cayenne, Kashmiri red chili powder
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Fresh Coriander Leaves: Cilantro stems, Flat‑leaf parsley (different flavor)
- Instead of Cumin Seeds: Ground cumin (1/4 tsp)
- Instead of Salt: Sea salt, Rock salt
- Instead of Vegetable Oil: Sunflower oil, Canola oil
Equipment Needed
- Large Bowl
- Colander
- Cutting Board
- Knife
- Mixing Bowl
- Spoon or Spatula
- Clean Cotton Cloth or Muslin
- Tray or Plate
- Pan (optional)
Critical Steps — Do Not Skip
- Soaking the legumes for at least 4 hours to ensure proper sprouting.
- Coating the beans evenly without over‑grinding.
- Drying the beans in shade until crisp to prevent spoilage.
Chef Tips from the Video
- Toast cumin seeds just before use for maximum aroma.
- For extra crunch, add a pinch of roasted gram flour (besan) to the spice mix.
- Serve the chaat with a drizzle of tamarind chutney for a sweet‑sour contrast.
Troubleshooting
Beans remain soft after drying.
Increase drying time or move the tray to a more ventilated spot; ensure they are spread thinly.
Spice coating is uneven.
Use clean hands to massage the spice paste into the beans, adding a few drops of water if needed.
Beans develop a sour smell.
This indicates insufficient drying; discard and start over with a fresher batch.
Storage
Refrigerator: Store the dried spiced beans in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑lock bag for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature longer than 12 hours; moisture leads to mold.
Make-Ahead Tips
- Soak the beans the night before and dry them in the morning.
- Store the dried spiced beans in a sealed jar; they stay crunchy for several days.
- If making the bhaji later, reheat quickly in a pan with a splash of oil.
Frequently Asked Questions
What is the cultural significance and history of sprouted moong dal chaat in Indian cuisine?
Sprouted legumes have been a staple in Indian households for centuries, valued for their high nutrition and quick cooking time. Chaat, a street‑food style snack, often incorporates sprouted beans with tangy spices, reflecting the Indian tradition of turning simple, affordable ingredients into flavorful bites.
What are the traditional regional variations of sprouted moong dal chaat across India?
In North India, chaat often includes tamarind and mint chutneys, while in Maharashtra the same sprouts are mixed with sev and lemon juice. South Indian versions may add curry leaves and mustard seeds, and Gujarat adds a hint of jaggery for sweetness.
How is sprouted moong dal traditionally served in Indian households?
It is usually served as a dry snack on a banana leaf or plate, garnished with fresh coriander, chopped onions, and a squeeze of lemon. It can also be tossed with chopped tomatoes and sev for extra texture.
During which Indian festivals or occasions is sprouted moong dal chaat commonly prepared?
Sprouted moong dal chaat is popular during monsoon festivals like Navratri and as a fasting‑friendly snack during Ekadashi because it is light, protein‑rich, and does not require cooking on a fire.
What makes sprouted moong dal chaat special in Indian snack cuisine?
The combination of sprouted legumes, which are naturally crunchy, with bold spices creates a snack that is both nutritious and intensely flavorful, embodying the Indian principle of ‘taste‑and‑health’ in street food.
What are the most common mistakes to avoid when making sprouted moong dal chaat?
Common errors include under‑soaking the beans (resulting in hard sprouts), over‑mixing the spice paste (making the beans mushy), and insufficient drying, which can cause mold. Follow the soaking and drying times precisely for best results.
Why does this recipe use a shaded drying method instead of direct sunlight?
Shaded drying prevents the delicate spices from burning and keeps the beans from becoming overly dry or bitter. Direct sun can also cause uneven moisture loss, leading to soggy spots.
Can I make the sprouted moong dal chaat ahead of time and how should I store it?
Yes, you can prepare the spiced, dried beans a day ahead. Store them in an airtight container in the refrigerator; they stay crisp for up to three days. Re‑heat briefly in a pan if you prefer a warm version.
What texture and appearance should I look for when the beans are properly dried?
The beans should feel firm to the touch, with a slightly matte surface and no visible moisture. They will have a light golden hue from the spices and should crack gently when pressed.
What does the YouTube channel Aarti Arke specialize in?
The YouTube channel Aarti Arke specializes in Indian home‑cooking tutorials, focusing on traditional recipes, quick everyday meals, and healthy snack ideas that use readily available ingredients.
How does the YouTube channel Aarti Arke's approach to Indian cooking differ from other Indian cooking channels?
Aarti Arke emphasizes minimal equipment, step‑by‑step visual guidance, and practical tips for busy home cooks, often highlighting nutrition and time‑saving techniques that set her apart from more elaborate or restaurant‑style Indian cooking channels.
Last updated: September 6, 2026
