Mung Bean Sprouts are my favorite sprouts. I have made Sprouted Mung bean, Green Gram vegetable and now Mung Bean Sprouts Indian – Style. One of my favorite dishes which I am loving to experiment on. So far all my experiments with cooking Mung Bean Sprouts have been quite successful. I wanted to make something different with Mung Bean Sprouts but in Indian style. So I just did what my heart told to do and result was yummy Mung Bean Sprouts which my hubby loved it 🙂 🙂
Post marriage when people ask how is married life? I have a blank expression I don’t know what to reply. Should I reply what they are expecting Or should I reply what my heart says. To some I reply its good some I say I don’t feel I am married. Life is more Or less the same may I am married this thought will take a while to get engraved in me 😉 ….
It’s nice to get so many requests from people for recipes and feedback. To be honest who doesn’t like appreciation and views for their hard work. However there are some people who will still leave a comment on your blog which is hard to digest Or not relevant to your blog. So what to do just block them. Sorry guys I am in a mischief mood today. Guess you can make out from my thoughts.
Life has so much to give but when it asks us to give something we crib (: …….. the cycle completes when we give and take. So when I am giving the recipe just don’t take it do make it ha ha 🙂 …….. On a serious note existence, nature has given so much to us yet we are not happy we always want more and more. Is it so difficult to be content, satisfied and be happy????…..
That’s me sometimes funny, sometimes serious and sometimes whacky 🙂 …. guess it’s enough for today for you guys to know me.
Let’s make mung bean sprouts recipe stepwise:
- You can make mung bean sprouts home Or buy them from market. I made them home. Pressure cook uptil 3 whistles Or until tender. Take 1 onion and place them on fire as you see below. Let the onion be black and brown completely from all sides.
2. Repeat the same process with coconut. I have placed fresh coconut on the fire until completely brown from all sides.
3. Let the onion and coconut cool down. Chop them into small pieces. Combine chopped onion, coconut, fennel seeds, 1 tbs cumin seeds, white sesame seeds, black sesame seed and 2 chilies. Grind to a smooth paste add water if required. Keep this aside.
4. Take another sauce pan Or wok. Add oil once hot add 1 tbsp cumin seed and asofoetida.
5. After 30 secs add chopped onion.
6. Now add chopped tomatoes.
7. Put all spices (turmeric, red chili powder, ambadi masala, coriander seed powder, 1 tbsp fennel seed powder, garam masala powder)
8. It’s time to add onion-coconut paste. Saute for 4 to 5 mins ensure it doesn’t stick at the bottom.
9. Now add the boiled sprouted mung bean to it. Add a cup of water Or as consistency required.
10. Simmer for another 7 to 8 mins on low heat. Add black salt / salt. Check the taste add more salt and spice if required. Switch off the gas garnish with coriander leaves. Serve hot with rotis, parathas Or steamed rice.
Mung Bean Sprouts Indian-Style recipe and printable version below:
- 250 gms mung bean sprouts (soaked in water overnight and boiled)
- 2 tbsp oil
- 2 medium sized onion ( one onion for paste other for tempering)
- 1/2 coconut (fresh Or dry) I have used fresh one
- 2 tbs fennel seed
- 2 tbs cumin seed ( 1tbs for paste other for tempering)
- 2 tbs white sesame seeds
- 1 tbs black sesame seeds
- 2 green chilies chopped
- 1 medium sized tomato chopped
- 2 tbs ambadi masala
- 1 tbs garam masala
- 1 t/s turmeric
- 1 t/s asofoetida (hing)
- 1 tbs coriander seed powder (dhaniya)
- 1.5 tbs red chili powder
- 1 tbs fennel seed powder
- 1 cup water
- black salt / salt as per taste
- few coriander leaves for garnishing
- You can make mung bean sprouts home Or buy them from market. I made them home. Pressure cook uptil 3 whistles Or until tender. Take 1 onion and place them on fire as you see below. Let the onion be black and brown completely from all sides.
- Repeat the same process with coconut. I have placed fresh coconut on the fire until completely brown from all sides.
- Let the onion and coconut cool down. Chop them into small pieces. Combine chopped onion, coconut, fennel seeds, 1 tbs cumin seeds, white sesame seeds, black sesame seed and 2 chilies. Grind to a smooth paste add water if required. Keep this aside.
- Take another sauce pan Or wok. Add oil once hot add 1 tbsp cumin seed and asofoetida.
- After 30 secs add chopped onion.
- Now add chopped tomatoes.
- Put all spices (turmeric, red chili powder, ambadi masala, coriander seed powder, 1 tbsp fennel seed powder, garam masala powder)
- It’s time to add onion-coconut paste. Saute for 4 to 5 mins ensure it doesn’t stick at the bottom.
- Now add the boiled sprouted mung bean to it. Add a cup of water Or as consistency required.
- Simmer for another 7 to 8 mins on low heat. Add black salt / salt. Check the taste add more salt and spice if required. Switch off the gas garnish with coriander leaves. Serve hot with rotis, parathas Or steamed rice.
shubhada says
very interesting way to learn the recepies . Today I am going to try baked veg and mushroom soup , will let u know
maria says
Thanks Shubhada 🙂