Simple sprouted moong stir-fry recipe made with whole green moong sprouts and fresh seasonal vegetables is a healthy and delicious recipe for breakfast or as a side in any meal.
1tbspmustard oilor any other cooking oil of your choice
1tspcumin seeds
1inchfresh gingerchopped
1green chilichopped
¼cuponionfinely chopped
¼cupgreen bell pepper(capsicum), finely chopped
¼cupcarrotsfinely chopped
saltto taste
red pepper powderto taste
½tspturmeric powder
1tspdry mango powder(amchoor)
2tbsptomatochopped
1tbsplime juice
fresh coriander leavesfor garnish
Instructions
Wash the sprouted moong and leave in a colander to drain.
Heat mustard oil in a wok.
Once the oil is hot, add cumin seeds, ginger, and green chilies. Sauté for a few seconds.
Add in chopped onion, bell pepper, and carrot. Mix well and cook for a minute.
Add the sprouts, salt, pepper, turmeric, and dry mango powder. Mix and cook for another minute.
Switch off heat. Mix in tomatoes, lime juice and chopped coriander leaves.
Adjust seasoning and serve immediately or allow to cool before packing for lunch boxes. It tastes good both warm and cold.
Notes
This stir-fry can be made with any sprouts or even a mix of different kind of sprouts.
Many sprouts cannot be eaten raw and this stir-fry recipe is a great way of including sprouts in the diet.
Even though moong sprouts can be eaten raw, if you are not sprouting at home and are not sure of the source water, lightly cooking the sprouts is a good way to remove any impurities.
Nutritional Information is approximate information for 1 of 4 servings.