- Servings: 3-4
- Preparation time: 10 minutes.
- Frying time: 3-4 minutes.
- Total time: 14 minutes.
The various benefits of Mung/moong (green gram) sprouts make them one of the healthiest sprouts among all sprouts. Adding capsicum, carrot and fresh coconut along with lemon makes this recipe must have item in our regular diet. It is full of vitamin, minerals and fiber too.
To prepare Mung sprout is effortless or can say not burdensome task, just soak Mung for 5-8 hours: drain out water, cover with kitchen towel and put into warm and humid place (kitchen corner) for 12-24 hours.
Gradually it grows day by day. You may use as per your requirement and you can keep it in refrigerator too.
Ingredients:
- Mung (Green gram) sprouts: 100 gm.
- Carrot: 1 no.
- Capsicum: 1 no.
- Fresh coconut: ¼ (small)
- Ginger: 1” piece
- Black pepper powder: ½ teaspoon
- Coriander leaf: 20 gm.
- Curry leaves: 5-6 no.
- Olive oil: 1 tablespoon
- Salt: half teaspoon
- Lemon: half
Preparation:
- Grate carrot and fresh coconut, keep aside.
- Chop capsicum, ginger and coriander leaf, keep aside.
Method:
- Take a wok, heat oil, put ginger and curry leaves one by one, stir fry on high flame.
- Add capsicum, Mung sprout, carrot, and coconut one by one and fry each for 30 seconds on high flame.
- Stir well on, continue cooking on high flame; add salt and black pepper put off the flame. Add coriander leaves and lemon juice before serving, transfer into serving tray.
- Moong/Mung (Green gram) sprouts salad is ready. Serve immediately.
Moong/Mung (Green gram) sprouts salad by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.