This week we have a very healthy and slightly unconventional Moong recipe, courtesy tips4me subscribers Vira and Rohinton. Here’s how to whip up a bowl of good health…

Ingredients

• Sprouted Moong made from about 75 gms of whole moong
• 200 gm yogurt made from skimmed milk
• 2 tsp gram flour
• 1/2 tsp turmeric powder
• Salt to taste
• 1 large potato, boiled, peeled and cut into cubes [optional]
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 5 to 6 cloves garlic peeled and chopped
• 5 to 6 green chilies chopped fine
• Few curry leaves chopped
• Coriander leaves chopped
• 1 tbsp oil
 
Method

• Heat the oil in a kadai/wok, add the mustard seeds
• When they start spluttering, add the cumin seeds, curry leaves, green chillies and garlic.
• Now add the moong sprouts and cook for 2 to 3 minutes, stirring constantly.
• Mix the gram flour, salt and turmeric powder in the yogurt and add this to the sprouts, and cook for another 3 to 5 minutes stirring constantly.
• Add water if necessary.
• Add the diced boiled potato and heat through.
• Sprinkle with chopped coriander leaves.

Serve hot of course!

Vira and Rohinton, thanks for sharing your tip with us!

A Marathi Style Moong (Sprouts) recipe

Tips4me Susbcriber Ramya Rajagopalan of Ghatkopar has a very nutritional sprouts recipe to share with us. She writes…

The green moong sprout can be prepared with little effort. Soak the moong for 5 to 6 hours in enough water. Then drain the water and cover it with a lid and keep it in a warm place, overnight. Alternatively tie it in a damp muslin cloth and keep overnight. In winter it takes longer time to sprout than in summer.

Ingredients

• Moong sprouts one cup or 100 grams of moong to sprout
• Salt -1tsp
• Haldi -1/4tsp
• Chilly powder -1tsp
• Garam masala powder -1tsp
• Tamarind- a small ball smaller than small limbu size
• Or kokum 1 or 2 pieces
• Coconut scrapings - 2 tsp
• Besan -1 tsp
• Oil - 1 tsp
• Rai or mustard -1 tsp
• Gur (Jaggery) -1 tsp

Method:

• Before cooking it wash it thoroughly in water and boil it with salt and haldi (turmeric).
• When cooked toss in the chilly powder and a little tamarind pulp or kokum.
• When the raw smell of tamarind vanishes add garam masala powder and gur (jaggery).
• Then add coconut scrapings with a little besan.
• When it mixes well turn off the gas.
• Put oil in a dekchi or kadai ( deep bottom vessel) , heat it and add mustard seeds.
• Add it to the cooked sprouts.
• Goes well with rice n roti too.

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