Sprouted Moong Sabzi

Sprouted Moong Sabzi is a highly proteinaceous green gram curry. To get the sprouts, moong beans are soaked in water for 10-12 hours, drained to remove water and tied in cheesecloth or paper cloth or put in a plain jar or plastic box and placed in dark place, where there is no direct sunlight at room temperature. After a day or two moong beans get sprouted. These sprouts can be used to make salads, parathas, curry or fritters. You can refrigerate the sprouted moong for some days and use it. Sprouted moong cooks very quick and it is very refreshing. Try this curry and let me know how it turns out for you.

Preparation time : 10 mins

Cooking time       : 15 mins

Serves                  : 4-5

Ingredients :

2 cups sprouted moong beans

1 large onion chopped

2 medium sized tomatoes

Half teaspoon mustard

Half teaspoon cumin seeds

1 sprig curry leaves

2 cloves garlic

1 green chilly

1 teaspoon chilly powder

Half teaspoon turmeric powder

Half teaspoon amchoor powder (optional)

Salt to taste

1 tablespoon oil

Method:

Heat oil in a pan toss mustard and cumin seeds, let them crackle. Add curry leaves, garlic and chilly. Saute for a minute

Add onions and saute till they are transparent. Add tomatoes and cook till the water leaves from it and becomes soft. 

Add salt, turmeric, chilly and amchoor powder and saute for a minute.

Add sprouted moong beans and cook on medium heat, add half cup of water. Cook till tender.

Switch off the flame and serve hot with chapathis.

Sprouted Moong Beans