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Step 1: Wash and rinse the moong seeds/Mung bean thoroughly and soak the seeds in adequate water. Let the seeds soak overnight
Step 2: Next day morning the seeds volume will increase in size. They become bulky and pulpy.
Step 3: Strain the water and rinse the beans and transfer the moong to a muslin cloth or a large mesh type strainer.
Step 4: The mung bean start sprouting after about 7-8 hrs.
Step 5: Sprouts can be preserved in a refrigerator and can be used whenever required
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.
