Sprouts

Cooked Sprouts

Here is another healthy and easy recipe which is quick to cook. For the beginners, who are not familiar with the wide range of pulses, I have posted a description and pictures (from google) of Green Gram (known as Moong in Hindi) and also how it looks originally and once it's spouted.

Description:

Moong or green gram is a small ¼-inch, round, olive-green bean that is mustard or off-white coloured inside. The beans have a sweet flavour, soft texture, and are easy to digest. Green gram is available in many forms including whole, split, de-husked (yellow) and ground.Sprouts are rich in a number of important nutrients. While the specific ratio of nutrients varies depending on the type of sprout, they generally contain high levels of folate, magnesium, phosphorus, and vitamin K. In fact, they have higher amounts of these nutrients than fully-grown versions of the same plants.


RECIPIE:

Soak Moong for 7 to 8 hours in water and then wash it well and  tie it tightly in a wet cloth for letting it sprout overnight. Ensure no air goes in the vessel and cover it tightly with a lid.

Next morning, (you'll see the grams have sprouted just like the below picture) wash them and then drain the water and prepare them by heating some oil in a pot, add few mustard seeds ,a pinch of asafoetida (known as hing in Hindi) ,chopped green chilli, red chilly powder, turmeric powder, salt as per taste ,cumin powder and coriander powder and add the sprouts in it and mix well. Add little water and close the lid for 5 minutes and let it cook well for 15 minutes and garnish it with coriander leaves after the sprouts have cooked well and squeeze lemon for some nice tangy taste. Serve it hot with chapatti .

Variation:

For the diet freaks the sprouts can be eaten in a form of a salad by avoiding cooking it in oil and having it by seasoning with salt, half crushed pepper, and by adding chopped cucumber ,tomatoes and onions instead.



 Sprouted Moong

Moong Dal 


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