Recipe For Sprouted Mung With Spring Onion | Lili Pyaz Aur Mung Ki Sabzi |

recipe-for-mung-with-spring-onions.

Recipe for sprouted mung with spring onion,
grams, and tomato gravy.

Spring Onion is an antioxidant and contains vitamin K and fiber. Its medicinal properties protect from many chronic diseases. It's anti-inflammatory due to antioxidants like quercetin, flavonoids, and vitamins. These nutrients help reduce inflammation. It is good to eat spring onion occasionally. Cooking it with Mung and Gramms multiplies the nutrient value and is delicious too. A recipe for Mung, Gramms, and Spring Onion combo cuisine is below.

Ingredients for Sprouted Mung:

  • Sprouted green mung - 1 cup.
  • Grams (Channa) - 1 cup.
  • Spring onions - 1 small bunch (half for cooking and the rest for garnishing).
  • Tomato  - 1 large organic (boil and make gravy).
  • Tomato - one grated for garnishing.
  • Red chili powder - 1/4 tsp.
  • Green Chilies (crushed) - 1tsp.
  • Green chili(chopped) - 2 pieces.
  • Oil - 3 tbsp.
  • Mustard Seeds - 1/4 tsp.
  • Cumin Seeds - 1/4 tsp.
  • Garlic and Ginger paste - 1 tbsp.
  • Coriander Seed Powder - 1 tsp
  • Turmeric Powder - 1/4 tsp.
  • Hot Water.
  • Salt (as per taste).
  • Lemon Juice - 1tsp.
  • Sugar - 1 tsp.

Method of Sprouted Mung:

  1. Initially, wash all the vegetables thoroughly or use vegetable cleaner. - (Click here to purchase on Amazon India).
  2. Separate the white and green leafy parts apart by cutting. Then chop both portions, the leaves into small pieces, and the white portion into length vice. Remove yellow/ brown portions from the leaves before cutting, if any. Put it aside for a while after taking it into the bowl.
  3. Heat the oil to sauteeing the spices. Add mustard and fry till mustard seed starts to sputter, then add green chopped chilies, cumin seeds, garlic ginger paste, and coriander seeds.
  4. Add half the quantity of both portions and saute till it becomes soft.
  5. Then add mung, grams, tomato gravy, red chili powder, turmeric powder, and salt, and fry for a while. Then add 1-2 cup water and cook on a medium flame for 10 minutes.
  6. Optionally, add some sugar and lemon juice for more delicacy.

Serve hot in a bowl, after garnishing with spring onions, and tomato cuts, with Paratha or Bread plus chutneys.

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