I particularly love cooking with lentils and pulses, and moonshine is one of the ingredients I come across regularly in my Indian cooking. Whole mung beans and moong dal are both versatile staples that I use regularly, from comfort dishes like whole mung bean curry to fresh, nutritious recipes like sprouted mung bean salad. I always have Moong in my pantry because it’s wholesome, nutritious, and easy to use.
I learned this recipe from my mom when she traveled to America last summer and it has been a favorite ever since. We also tested it with sprouted mooncakes but found that it sometimes tasted a little bitter, so for best results I recommend using soaked whole mooncakes. If you have sprouted mooncakes on hand, it will still work. Made with simple pantry ingredients and no frying required, this easy snack is one of those tried-and-true mom recipes that turns basic ingredients into something truly delicious.
