This healthy sprouted Moong subzi goes well with both rice and roti. Sprouting increases the nutritive value of lentils and most Indian homes consume sprouts atleast once a week. Lentils like Green gram, Black chickpeas, moth bean are sprouted and used to make a variety of salads and subzi.
125 gms Moong sprouts
2 large onions sliced
1 potato peeled and grated
2 large tomatoes chopped fine
7 cloves of garlic
2 inch piece of ginger
2 green chillies
1 heaped tsp chilly powder
A large pinch of Haldi /Turmeric powder
1 heaped tsp Everest Kitchen King Masala
3 tbsps oil
1 tsp Jeera /Cumin seeds
4 tbsps finely chopped coriander leaves for garnishing.
Remove the peel of the Moong sprouts and boil them in enough water till half done. Blitz the garlic, ginger and green chillies to a coarse paste in the mixer. Heat oil in a pan. Drop in the Jeera and after it crackles add the onions and the ginger, garlic, green chilly paste. Add salt and roast till the onions are translucent and the raw flavour of the ginger garlic is gone. Add the tomatoes, Everest Kitchen King Masala, chilly powder and Turmeric powder. Roast till the tomatoes are slightly mushy. Drop in the sprouted moong and grated potato. Add two glasses of water and bring to a boil. Cover and cook till the sprouted moong is done but firm to touch. Garnish with coriander leaves. Serve hot with a wedge of lime.
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