Moong Sprouts Stir-fry
Sprouts are considered to be superfood and they contain largest amount of nutrients compared to any other food.They are packed with nutrients like iron,vitamin C,proteins and enzymes.The sprouting process increases the enzyme concentration, so they are easy to digest.Sprouts are considered to be living foods,they continue to grow slowly even after you keep them in the fridge and their vitamin content increases.They are inexpensive and easy to make at home.
When I harvest sprouts once,I store them in the fridge for upto a week.You can use them in a variety of recipes.Just throw a handful in your salad, soup,curry or rice.They never bore you.
Here is a very simple recipe of Moong sprouts stir-fry.I am sending this as an entry to My Legume Love Affair 26 started by Susan of ‘The well seasoned cook’ and hosted by Simona of Briciole.
I am also sending this to sidedishes other than dals/subzis hosted by Suma of Veggieplatter.
Moong Sprouts Stir-fry
Ingredients:
1 cup moong sprouts/green gram sprouts
1 medium size onion finely chopped
1 medium size tomatoe finely chopped
1 green chilly finely chopped
1 red chilly broken into pieces
1 tsp mustard
1 tsp oil
Method:
- Heat 1 tsp of oil in a pan.Add 1 tsp of mustard.
- After it splutters add green and red chillies.
- Then add onion and saute for a minute.Now add tomatoes and saute.
- Add the sprouts and required salt and let them cook in the tomato juice for 2-3 minutes.Moong sprouts stir-fry is ready.
You can eat this as a salad or have it as a side-dish.You can also use this as a filling to make sandwiches and wraps.My favourite way to have this dish is wrapping it in chappathies to make rolls.
