Tuesday, July 9, 2019



Today's recipe is an easy to make side dish made with Sprouted Moong (Green Gram Sprouts), a nutritious legume. Green Gram is called Hesarukalu in Kannada and Sabut Moong in Hindi.

We usually have this dish with rotis.

Elsewhere in this blog, you will find recipes for Sprouted Moong Cutlets, Sprouted Moong Curry, and Sprouted Moong Salad.

While sprouting the moong, do remember that 1 cup of soaked moong normally germinates to give 2-3 cups of sprouted moong.

  • Sprouted Moong, 2 cups
  • Medium-sized Onions, finely chopped, 2
  • Large-sized Tomato, chopped, 1
  • Cumin Seeds, 1/2 tsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Kitchen King Masala, 1/2 tsp
  • Jaggery, grated, 2 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp
  • Fresh Coriander Leaves, finely chopped, 2 tbsp, for garnish


Since Sprouted Moong is an integral ingredient in this dish, here's how you would sprout the moong in advance. Soak the moong overnight for 8-10 hours. Drain the water fully the next day, wash and tie the moong beans in a wet muslin cloth and keep it to sprout. You will find them fully sprouted as in the picture below after a day or so.

Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds, when it sizzles and changes colour add the finely chopped ronion and saute till it becomes slightly golden in colour
To this add the chopped tomato, and cook till the tomato becomes soft and mushy
Now add the salt, turmeric powder, chilli powder, and coriander powder. Mix well. 
Add the sprouted moong along with 1 cup of water and cook covered on medium heat stirring from time to time till the sprouts get cooked. Take care that they don't get overcooked.
Next add the grated jaggery and the Kitchen King Masala, mix well and cook for 2-3 minutes more
Lastly, garnish with the finely chopped coriander leaves

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