Wash the sprouted moong and leave in a colander to drain. Heat mustard oil in a wok. Once the oil is hot, add cumin seeds, ginger, and green chilies. Sauté for a few seconds. Add in chopped onion, bell pepper, and carrot. Mix well and cook for a minute.
Wash the sprouted moong and leave in a colander to drain. Heat mustard oil in a wok. Once the oil is hot, add cumin seeds, ginger, and green chilies. Sauté for a few seconds. Add in chopped onion, bell pepper, and carrot. Mix well and cook for a minute. Add the sprouts, salt, pepper, turmeric, and dry mango powder.
This simple sprouted moong stir-fry is made with whole green moong sprouts and fresh seasonal vegetables. It is a healthy and delicious recipe for breakfast or as a side in any meal. I just got back from a month-long trip to India.
Below are just some benefits of eating sprouted moong: Sprouting helps in maximizing nutrition: Though moong beans are packed with proteins, vitamins, and minerals, their nutrients are most accessible when the dormant seed starts to become a live plant.