Sprout mung (green gram) ki sabji

Servings: 2-3
Preparation time: 5-7 minutes.
Frying time: 10-11 minutes.
Cooking time: 3-4 minutes.
Total time: 22 minutes.

Sprouted mung beans have been a staple in Indian kitchens for generations, valued for their high protein and freshness.In our home, sprouts are a daily part of our diet because of their health benefits; they’re light, easy to digest, and full of nutrients.

But one day, I felt like giving them a twist while still keeping their goodness intact. That’s when I decided to turn our regular bowl of sprouts into a warm, spiced sabji. The result was a delicious change from the usual raw sprout salad.

I cooked them with onions, tomatoes and spices adds a homely warmth. This sabji pairs beautifully with Chapati or Paratha, and also works as a side with Dal and Rice, making it a versatile addition to everyday meals.

“Sprout mung (green gram) ki sabji” is a wholesome, protein-packed dish that transforms everyday sprouts into a flavourful and satisfying side dish.

Mung sprout is my rocking super food; our family consumes it almost every day at any form either raw or cooked. It has high nutritional value and reduces cholesterol, high blood pressure and prevents heart diseases and control sugar. It is rich in vitamin ‘B’, iron and potassium.

Ingredients:

Sprout mung: 100 gm
Onion: 1 no. (Medium)
Tomato: 1 no. (Medium)
Green chilli: 1 no.
Ginger: 2”piece
Garlic: 4-5 flakes
Salt: 1 teaspoon
Turmeric powder: ½ teaspoon
Cumin: 1 teaspoon
Black pepper: 8-10 no.
Coriander powder: 1 teaspoon
Coriander leaves: 1 tablespoon (chopped)
Mustard oil /cooking oil: 2 tablespoon

Preparation:

Slice onion, tomato, green chilli, ginger and garlic into small pieces, Keep aside

Method:

Put oil into the fry pan on high flame until smoke starts coming; add cumin and black pepper, Sputter it for few seconds.
Add onion; saute for couple of minutes, add green chilli, ginger, garlic and tomato, Stir it, and add salt, turmeric and coriander powder, reduce to low flame, fry for 3-4 minutes or till oil separates from masala (or liquid dries up).
Add sprouts, stir fry for couple of minutes, add half cup of water, and cover the lid for 3-4 minutes till vegetables is done and gravy consistency comes. Stir occasionally, so that it should not burn, put off the flame.
‘Sprout mung (green gram) ki sabji’ is ready to be served.
Serve with Indian bread(Chapati, Dost Paratha) or Rice.