This is my once in a week lunch menu. It is healthy, filling and tasty. —Devangi Raval
2 cups of Sprouts
Homemade Mung Bean Sprouts
Small Tomato, chopped
Small Onion, chopped
1 to 2
Cloves of Garlic
Coriander -cumin powder
Salt to taste
Chopped Coriander leaves to garnish
In This Recipe
Boil the sprouts for about 15 minutes or so , till they are al dente with a little bit of water. About 1/2 cup of water is more than enough to boil them. Once boiled remove them in a bowl and keep aside.
Heat oil in pan add, cumin seeds and once they crackle add asafoetida and then add the ginger, garlic and chopped green chillies. Saute them a little bit.Then add chopped onions , once the onions turn translucent add the tomatoes.
After few minutes, add all the spices and season it. And, finally add the sprouts. remove the water from the sprouts. If you want to use the water , then you can. But, I prefer to remove it.
Mix everything well. And garnish it with coriander leaves.