A healthy, nutritious and protein rich dish ideal for a light lunch or dinner.
Ingredients:
Whole Mung Beans – 1/2 cup
Whole Moth Beans – 2 tblsp
Whole Black Channa – 2 tblsp
Whole Masoor Dal – 2 tblsp
Mustard Seeds – 3 tblsp
Green Chilli – 1, slit
Ginger – 1/2 inch piece, julienned
Curry Leaves – few
Turmeric Powder – 1/8 tsp
Jaggery – 1/4 tsp, grated
Coconut – 2 tblsp, grated
Coriander Leaves – 2 tblsp, chopped
Onion – 1, finely chopped
Lemon – 1/4, cut into wedges
Oil – 1 tsp
Salt as per taste
Method:
1. Heat oil in a pan over low flame.
2. Fry the mustard seeds until they start to splutter.
3. Add the ginger, curry leaves, green chillies and turmeric powder.
4. Fry for 10 seconds.
5. Add the mixed sprouts, salt and jaggery.
6. Stir well and sprinkle some water (not more than 2 to 3 tblsp).
7. Increase flame and cover the pan with a lid.
8. Cook for 5 minutes or until soft.
9. Remove the lid and cook till all water has evaporated.
10. Switch off the flame and remove.
11. Garnish with coconut, coriander leaves and onions.
12. Serve with lemon wedges.
image via eat more sprouts
