Meena's Taste Mantra

Masala Moong Sprouts - A healthy Snack | Side Dish Option

On our visit along the Konkan Coast we used to stop at a Gharguti Lunch place. This was the only place which served wholesome and 100% vegetarian dishes. The menu used to be simple food but the taste marvelous!

One dish which used to be served each day was this Masala Moong Sprouts. Appa loved this immensely and that was Amma's inspiration to try this out once we returned home. This is a super easy recipe and a great way to relish Moong Sprouts.

INGREDIENTS

75 gms Moong Sprouts

1 Tomato, finely chopped

1/2 tsp Haldi | Turmeric Powder

1/4 tsp Red Chilli Powder

1/4 tsp Salt | To taste

1/2 tsp Oil

1/4 tsp Jeera | Cumin Seeds

6 Kadhi Patta | Curry Leaves

1 Green Chilli, finely chopped

1 " Adrak | Ginger, finely chopped

A Pinch Hing | Asafoetida Powder

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

Half Lemon's juice

METHOD

In a kadhai, heat oil and add jeera, hing and curry leaf. Saute for a minute.
As jeera crackles, add haldi, red chilli powder, chopped green chilli and adrak. Saute for a minute.
Add chopped tomatoes and salt. Saute for 2 minutes.
Add moong sprouts and sprinkle little water, about 1 tsp. Saute for a minute and switch off the gas.
Transfer the mixture to a vessel that can be placed inside a pressure cooker and cook for 2 whistles.
Once pressure is released, remove the cooked Masala Moong Sprouts and mix in lemon juice.
Transfer to a serving bowl and garnish with freshly chopped dhania leaves.
Serve hot as a Snack | Side Dish with Roti | Rice along with any Dal | Kadhi.

We enjoyed this lovely flavourful Masala Moong Sprouts along with Steamed Rice and Moong Dal Pakoda Kadhi.

We have used:

1. LG Asafoetida Powder

2. Everest Tikhalal Red Chilli Powder

3. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.