Mixed vegetable moong sprouts curry

Sprouts are considered as wonder foods. They rank as the freshest and most nutritious of all vegetables available to the human diet. By a process of natural transmutation, sprouted food acquires vastly improved digestibility and nutritional qualities when compared to non-sprouted embryo from which it derives. Moong sprouts are rich source of protien, Vitamin-C and iron. With moong sprouts I usually make salad or just  a simple dal. This is the first time I tried cooking the sprouts with different kinds of veggies and spices and the outcome was a real hit. Adding veggies to the tthe moong sprouts makes it more healthy and Panchpuran- bengali spice mix adds up to the flavour of the dish.  Its a low fat dish as I have used very minmal oil, just for the seasoning..
Ingredietns:
Homemade Moong dal sprouts- 3 cups
shredded carrots- 2 tbsp
cabbage finely chopped- 1/4 cup
spinach- I cup (chopped)
yellow pumpkins- 1 cup (cubed)
ginger- 1 tsp (shreded0
green chilli- 1(chopped)
tomato- 1 (chopped)
corriander powder- 1 1/2 tsp
cumin powder- 1 tsp
Badshah Rajwadi garam masala- 1 tsp
Dry mago powder (amchur)- 1/2 tsp
turmeric powder- 1/4 tsp
chilli powder- 1/2 tsp
salt to taste
Hing- 1 generous pinch
Panchpuran- 1 tsp
oil- 1/2 tsp
coriander leaves(cilantro) to garnish- 3 tbsp

Method:

• In a presurre cooker add the home made sprouts, all the veggies, ginger, chillies, turmeric powder and cook them with 3 1/2 cups of water. (Please check Home-made Moong dal sprouts post to make your own healthy sprouts.)
• Heal oil in a small wok, add panchpuran. 
• When the mustard cracks add, hing, corriander powder, cumin powder, dry mango powder and garam masala and fry for 1 minute in low medium flame. 
• Add 1/4 cup of water and boil them and add it to the cooked sprouts and allow it to cook for 5 minutes. Mixed vegetable moong sprouts curry is ready to serve.This can be serve with rice or chapati.. 

Home made moong dal sprouts

Sprouting whole moong dal is quite simple. Here is a step by step tutorial for sprouting the moong dal.

• On Day1 night wash and soak a cup of moong dal with surplus water.
• On Day 2 morning, wash the moong dal in cold running water and soak them again.
• On Day 2 night drain the water and sprinkle some water on top of the it and leave them in a dark place.As the weather was cold I placed the moong dal in my oven. If you are staying in warmer places, then you can put the moong dal in a muslin cloth tie them and hang it in a dark place.
•  Day 3 morning check the dal if it has sprouted. It would have sprouted if you are in living in a warm climate. If you are staying in cold places the moong dal would have just started sprouting and hence sprinkle some water and put them back in the oven.
• The moong dal sprouts would be read by Day 4 night.
• The sprouts can be stored in a glass contained and refrigirated and it stays good for a week.

Moong sprouts are good source of proteins, Vitamin -C, potassium and iron. These sprouts can be used in raw salads and also making curries although it is best eaten raw or very lightly cooked.