Moong sprouts can be quite delicious with just the right spices. And it is packed with protein!
The humble moong sprouts gets quite a makeover in this spicy version. I am not a fan of moong sprouts so it took a bit of experimentation for me to figure out how I can make it palatable. And this is what I came up with. Just one suggestion: it works better if you’ve sprouted the moong at home. The one sold in the shops just don’t taste the same.
Spicy Moong Sprouts
Ingredients:
2 cups moong, sprouted
1 onion, finely chopped
1 tomato, finely chopped
1 inch piece ginger, chopped
2 green chillies, chopped
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp cumin powder
2 tsp dessicated coconut
2 tsp coriander leaves, chopped
2 tsp lemon juice
1/2 tsp cumin seeds
30 grams peanuts
1 tbsp oil
1/2 cup water
Method:
Heat oil in a frying pan. Add peanuts. Fry the peanuts, remove and set aside.
In the remaining oil, add cumin and stir.
Add onions and fry till light brown. Add ginger and chillies. Add tomatoes and turmeric powder. Stir for a minute.
Add sprouts, coriander powder, cumin powder and water.
Cook on a low flame for five minutes or till water evaporates.
Add salt to taste.
Mix in dessicated coconut and coriander leaves and turn off the flame.
Sprinkle lemon juice.
Serve hot.
“Anybody who believes that the way to a man’s heart is through his stomach flunked geography.”
– Robert Byrne
The Vegetarians' Kitchen 