Author Notes
This is my once in a week lunch menu. It is healthy, filling and tasty. —Devangi Raval
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Ingredients
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1.5 cups
Homemade Mung Bean Sprouts
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1
Small Tomato, chopped
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1
Small Onion, chopped
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1 to 2
Cloves of Garlic
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1 tablespoon
Oil
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1 teaspoon
Cumin seeds
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Pinch
asafoetida
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1 teaspoon
Green Chillies,chopped
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1 teaspoon
Ginger, chopped
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1 teaspoon
Garam masala
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1 teaspoon
Coriander -cumin powder
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Salt to taste
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Chopped Coriander leaves to garnish
Directions
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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.
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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.
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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.
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Mix everything well. And garnish it with coriander leaves.
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