SPROUTED BEANS RECIPE INDIAN RECIPES

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SPICED SPROUTED MOONG BEANS – UGADELA OR FANGAVELA MUNG ...

Provided by Bhavna

Categories     Side Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 18

Moong sprouts-3 cup
1/2 onion (chopped - optional)
Tomato (chopped-1/2 cup - if desired)
Ginger (chopped- 1 tsp)
Chili powder-1/2 tsp
Turmeric powder-1/2 tsp
Lemon juice- 2 tsp
Fresh coriander (chopped- 2tbsp)
Salt-to taste
Water- 1/4 cup
Cooking oil/ghee-3 tsp
Mustard seeds (Rai- 1 tsp)
Asafoetida-1/4 tsp if available
Turmeric powder (Haldi - optional)
Curry leaves-8 (if desired)
Green chilies- 1tsp or as per taste
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp

Steps:

  • Wash the sprouts well to remove any odour.
  • Heat ghee or oil in the pressure cooker .
  • Now add the tempering ingredients like Mustard Seeds (Rai), asfoetida (Hing), Haldi, Curry leaves if adding.
  • When seeds start crackling, add green chili, garlic and ginger, add chopped onion and tomato if adding and stir fry for few seconds.
  • Now add sprouts and all the dry spices and stir fry for few seconds.
  • Add 1/4 cup water and pressure cook for 1-2 whistles on medium heat.
  • When cool down then open the pressure cooker and add lemon juice and fresh coriander.
  • Mix well and serve as a snack or side dish.

INDIAN SPROUTED LENTIL SALAD RECIPE - FOOD.COM



Indian Sprouted Lentil Salad Recipe - Food.com image

Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups sprouted lentils
1/2 cup seeded and chopped cucumber
1/2 cup diced seeded tomatoes
1/3 cup thinly sliced green onion
2 tablespoons chopped cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1 1/2 teaspoons curry powder
1/2 teaspoon dry mustard
1/2 cup small quartered red radish (optional)
salt and pepper

Steps:

  • Carefully rinse the sprouted lentils in a colander.
  • Add the chopped vegetables to the bowl and lightly toss them with the sprouted lentils.
  • In a small bowl, whisk together the remaining ingredients.
  • Drizzle the dressing over the vegetable mixture and toss gently again.
  • Allow the flavors to blend for 20 to 30 minutes before serving.

Nutrition Facts : Calories 88.3, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 3.5, CarbohydrateContent 12.3, FiberContent 4.6, SugarContent 1.7, ProteinContent 5

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