- 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.
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.
