Bean sprouts of any kind are healthy and nutritious food . Sprouts like Alfaalfa, broccoli and bean are available in the supermarkets. Ready to be used in salads ,sandwiches and stir fries . Moong sprouts are the most commonly used sprouts in Indian cooking. I've mostly eaten them raw in salads or cooked in sundal. (Of course my mom's recipes) They are actually very versatile and can even be used in soups and sabzis too.
Let me share with you a couple of recipes I tried and liked.
Note- cannot make sprouts out of yellow moong....Its already processed:-)
Method of making moong sprouts.
SoakGreen Moong Dal in water for about 3-4 hrs. Remove water and tie tightly it in a wet towel/cloth. If the room temperature is high the bundle must be kept in the refrigerator. It takes about 2 days to germinate. The sprouts can be stored in the refrigerator for almost about a week in airtight container.
Tossed with cucumber, onion , tomatoes, cilantro with salt and lemon juice dressing , makes a wonderful side for any dish.
Moong sprouts Sabzi
Moong sprouts 1 cup
Onion finely chopped 1 small
Garlic ( optional)
Tomatoes (optional)
Oil to sautee 1-2 spoons
Cumin/ zeera seeds
Turmeric , chilli powder and salt
Heat oil in a pan, add zeera . once it sputters add garlic and onion and cook till translucent. Add 1 cup of moong sprouts and the preffered seasonings.Add water to help make it softer. No addition of water is necessary if crunchy texture is preferred.
My kids are a big fan of this ...especially since it looks like peas. Its good for them and they love it what could be better.
Pesarattu
It is a common breakfast in the state of Andhra Pradesh. It makes a hearty and filling brunch that is high in protein content.
Grind together in a blender
2 cups moong sprouts
2 spoons of rice powder
half a small onion chopped
chopped ginger/ginger paste 1 tsp
cumin/zeera seeds
Salt to taste.
and required amount of water
Spread a ladle of batter on a hot griddle. Sprinkle finely chopped onions and cumin/zeera seeds on top. Drizzle oil( optional- avoid if trying to watch your cholesterol level) flip the pesarattu.
serve hot with chutney.
Note - Addition of vegetables like carrots( vit A), red and yellow bell peppers ( vit C) to the standard onion and tomato chutney increases the nutritional value as well as improves taste.
My weight loss strategy now is to eat a large bowl of salad or raita before every meal, along with regular exercise of course. Need to work on portion control. Keeping my finger crossed .
Let me share with you a couple of recipes I tried and liked.
Note- cannot make sprouts out of yellow moong....Its already processed:-)
Method of making moong sprouts.
SoakGreen Moong Dal in water for about 3-4 hrs. Remove water and tie tightly it in a wet towel/cloth. If the room temperature is high the bundle must be kept in the refrigerator. It takes about 2 days to germinate. The sprouts can be stored in the refrigerator for almost about a week in airtight container.
Tossed with cucumber, onion , tomatoes, cilantro with salt and lemon juice dressing , makes a wonderful side for any dish.
Moong sprouts 1 cup
Onion finely chopped 1 small
Garlic ( optional)
Tomatoes (optional)
Oil to sautee 1-2 spoons
Cumin/ zeera seeds
Turmeric , chilli powder and salt
Heat oil in a pan, add zeera . once it sputters add garlic and onion and cook till translucent. Add 1 cup of moong sprouts and the preffered seasonings.Add water to help make it softer. No addition of water is necessary if crunchy texture is preferred.
My kids are a big fan of this ...especially since it looks like peas. Its good for them and they love it what could be better.
It is a common breakfast in the state of Andhra Pradesh. It makes a hearty and filling brunch that is high in protein content.Grind together in a blender
2 cups moong sprouts
2 spoons of rice powder
half a small onion chopped
chopped ginger/ginger paste 1 tsp
cumin/zeera seeds
Salt to taste.
and required amount of water
Spread a ladle of batter on a hot griddle. Sprinkle finely chopped onions and cumin/zeera seeds on top. Drizzle oil( optional- avoid if trying to watch your cholesterol level) flip the pesarattu.
serve hot with chutney.
Note - Addition of vegetables like carrots( vit A), red and yellow bell peppers ( vit C) to the standard onion and tomato chutney increases the nutritional value as well as improves taste.
My weight loss strategy now is to eat a large bowl of salad or raita before every meal, along with regular exercise of course. Need to work on portion control. Keeping my finger crossed .
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