Mung Bean (Green Gram) Sprouts Salad 2, Stir-Fried
Moong 'Ankur' Stir Fried Salad 2
This is nutritious and easy dish to make. In our childhood, this type of sprouts were often made as part of a breakfast. This salad can be served as a snack too. Same recipe can be used with other sprouted beans and chickpeas. Mung beans sprouts are rich in protein, vitamin A, the vitamins of B complex group, vitamin C, vitamin E, minerals and enzymes. Overcooking will kill all heat liable vitamins and decrease its nutritional value. Many other beans and whole lentils are served like this, Moth beans, peas, chickpeas, Bengal gram (black chickpeas), Brown lentil (masoor) to name just a few. You can germinate a mix of a few of these together, see last picture. Serves 2.
Edited February 2018
1 cup Sprouted Mung beans or any other sprouts
1 medium tomato, cut into small wedges
1 onion, finely chopped (optional)
1 tbsp. oil
1 level tsp. cumin or mustard seeds
A pinch of asafoetida (hing) powder (optional)
1 tsp. chopped ginger root
Salt to taste*
A good sprinkle of freshly ground black pepper*, according to taste
*You can use Chat Masala in place of salt and pepper
A few coriander leaves
1 lemon cut into wedges
Wash and drain mung bean sprouts.
Heat oil in a wok or karahi.
Add cumin seeds and asafoetida.
As soon as seeds splutter, add ginger, stir fry for 30 seconds to a minute.
Add mung sprouts, tomatoes, salt and pepper. Stir-fry on high for 3-4 minutes. They taste better when crunchy.
Serve hot, garnished with coriander leaves and a squeeze of lemon juice.
Also see Salad Selection