Mung Bean/ Moong Sprouts Chaat

In just few minutes you can prepare Mung Bean/Moong sprouts chaat at home. It is a mixture of sour and spicy delicious, flavorful, super tasty  healthy snack. You can make more interesting adding carrot, onion, tomato combination also.  This is a very healthy protein packed snack to munch with evening chai/tea.

Moong Sprouts Chaat

Check out some of the recipes which i tried in Green Moong Sprout.

How to make Moong Spourts at home

Moong Sprouts Sundal

Moong Sprout Sabzi

Moong Sprout Broccoli Cucumber Raita

Ingredients:

• Green Moong Sprouts – 1 Cup
• Carrot – ¼ cup grated
• Cumin Seeds – ½ tsp
• Turmeric/ Haldi Powder – ¼ tsp
• Coriander Seed Powder - ½ tsp
• Cumin seed powder – ½ tsp
• chili powder - ½ tsp
• Chaat Masala Powder - ½ tsp
• Lemon juice - 1 tsp
• Fresh coriander leaves -
• Few curry leaves
• Salt to taste
• Oil - 1 tbsp 

Time Required: 10 mins

Directions:

Step 01) Heat oil in pan, add cumin seeds after they splutter add haldi powder and curry leaves.

Step 02)Add the sprouts, fry for a few minutes and reduce the flame.

Add salt, coriander powder, jeera powder, chili powder and chaat masala powder.

Step 03)Stir fry for another few minutes, and then add lemon juice.

Step 04)Garnish with chopped fresh coriander leaves.

Variations: You can also add chopped onions and tomatoes to top.

 

  
 Serve: Serve with apple pieces and glass of lemon juice. 

Moong Sprouts Chaat

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Pumpkin Beans/Mixed Pulses Sabzi

Yet another simple, healthy and super easy Pumpkin Sabzi. I had some left over mixed pulses which I was previous used for Dahi Misal chaat. This is one creative way to use the left over pulses and turn it as healthy version of sabzi. You can also use spinach to make more colorful and tasty. This Pumpkin Beans/Mixed Pulses sabzi nicely pairs up with chapati/roti.

Pumpkin Beans/Mixed Pulses Sabzi

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Ingredients:

Pumpkin – 2 cups (Chopped)

Mixed Pulses – 1 cup

Tomato – 2 nos. (Puree)

Turmeric Powder – ¼ tsp

Chili Powder – 1 tsp

Hing/Asafoetida – ¼ tsp

Coriander Seeds Powder – ½ tsp

Cumin Seed Powder – ½ tsp

Garam Masala Powder – 1 tsp

Salt to taste

Oil for seasoning

Method:

Step 01) As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces. 

 

 Step 02) Boil the Mixed pulses in microwave for about 15 mins. Or in a pressure cooker ( i used here left over pulses)

Step 03) Heat a pan with 1 tbsp of oil add the mustard seeds allow them to crackle and then add urud dal/white lentil, red chili and fry till it turns to golden color

Step 04) Add tomato puree and fry for a minute and then add, turmeric powder, chili powder, cumin seed powder, coriander powder, salt, hing/asofoetida and mix well and cook till all raw masala powder smell disappear

 

Step 05) Add the cooked mixed pulses and then add cooked pumpkin pieces and incorporate nicely with gravy & cook for a minute and switch off the gas. (If you need a curry texture you need add a half cup of cooked pumpkin water in the end.)

 

Step 06) Garnish with coriander leaves and serve with chapati.

Pumpkin Beans/Mixed Pulses Sabji

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