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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Moong Sprout Sundal / Green Gram Stir Fry Sabji

Yet again one more sundal varieties as Prasadam / Nivedyam for Navratri Recipes - Moong Sprout Sundal / Green Gram Stir Fry Sabji.  

“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Moong Sprout/ Green Gram Sprout - 1/2 cup (grown in Indian subcontinent- Available in Indian Store)
• Turmeric / Haldi - 1/4 tsp
• Salt to Taste

For Grinding:

• Coconut scraped- 2 tbsp
• Green Chilies - 2 nos.

For Seasoning:

• Mustard Seeds  - 1 tsp
• Urud Dal/White Lentil - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
• Ginger - 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Time Required: 10 mins.

Method:

Step 01) Refer here how to make Green Gram / Moong Sprout at home

Step 02) Heat a pan with 1 tsp of oil in medium flame add seasoning seeds allow them to crackle then add ginger and saute for a minute. Add the moong sprout, salt and turmeric and saute it for 1 minute 

 

Step 03) Grind the green chilies and coconut scrapped, add this mixture and mix well

 

Serving: Serve like a salad or with curd rice as sabji.

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Moong Sprout Sabzi

Ingredients:

• Moong sprouts/Mung bean sprout- 2 Cups 
• Onion 1/2 Cup finely chopped 
• Garlic 4-5 flakes
• Finely chopped ginger 1/4 Tsp 
• Green Chilies 2 or 3 Nos.
• Tomato - 2 Nos.
• Curry leaves Few
• Garam masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
• Turmeric Powder - 1/2 tsp
• Hing/Asafoetida - A Pinch
• Sugar - 1/2 tsp
• Oil 
• Mustard seeds 1 Tsp 
• Jeera/Cumin seeds 1 Tsp 
• Salt to taste 
• Chopped coriander Leaves / Cilantro - 3 Tbsp 

Time Required: 30 mins

Directions:

1) Pressure cook or steam cook the sprouted moong.

2) Heat oil in a frying pan. When the oil is hot add mustard seeds. Once mustard seeds are splutter, add jeera.

3) Then add green chilies, ginger, garlic, curry leaves and onion, fry till onion becomes translucent.

4) Then add chopped tomato.

5) Fry for another 5 mins and then add garam masala, hing &  turmeric powder. Add water and cook for 2 mins.

6) Now add cooked moong sprouts, salt, a pinch of sugar. Mix well and cook for another 10 mins.

Serving: Garnish with coriander leaves and serve hot with rice/chapati.

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