Sprouts With Veggies Stir Fry / Healthy Moong Dal Sprouts Recipe
A simple dry veg curry made with sprouted whole green moong and moth lentils with fresh seasonal vegetables. It is a healthy and delicious recipe perfect for a quick breakfast or snacks or as a side in any meal.
Ingredients
- 2 cup moong dal sprouts
- 2 tbsp oil
- 1 medium onion chopped
- 2 medium size tomato finely chopped
- ½ cup carrots finely chopped
- ¼ cup green capsicum finely chopped
- 1 green chilli finely chopped
- ½ tsp cumin seeds jeera
- ½ tsp salt
- ¼ tsp turmeric powder haldi
- ½ tsp coriander powder dhania
- 1 lemon juice
- 1 tbsp green coriander leaves for garnishing
Instructions
- First, wash sprouts and transfer in a pressure cooker. Add ¼ cup of water and pressure cook up to one whistle.
- Once the pressure is relased open the lid and keep it aside.
- Now in a frying pan heat oil, add ½ tsp jeera, wait til they crackled.
- Then add chopped onion and green chilles. Sauté them for a minutes.
- Add salt, turmeric powder, coriander powder, and mix well.
- Now add steamed sprouts and cover the pan. Cook for 2-3 minutes. Finally, add chopped tomatoes and garnish with coriander leaves.
- Squeeze lemon juice before serving.
Notes
1. After sprouting, washing and steaming is essential to check any bacterial growth and make them palatable and easy to digest.
2. We can make sprouts before hand and store them in the refrigerator and use within 2-3 days or freeze them if you want to keep them for 15-20 days.
3. I have used moong and moth dal sprouts but you can use mixed sprouts if you like.
4. It is a dry curry, to make it gravy based add little more water and cook for little longer.