Spicy Moong Sprouts Recipe

Posted on March 17th, 2011 by
Spicy Moong Sprouts Recipe
Serves 2 people
15 minutes

Spicy moong sprouts is a healthy protein packed side dish. Sprouted moongs are seasoned with spices and cooked to perfection, makes a perfect combination with thepla, chapati or masala puri.


  1. Heat a pan on medium heat, add oil.
  2. Add cumin seeds, wait until seeds crackle.
  3. Add asafoetida, sprouts and salt, stir for a minute.
  4. Cover and turn heat to medium low, cook for 10 to 12 minutes, stirring in between to cook evenly.
  5. Add red chili powder, turmeric powder, coriander powder, cumin powder, dry mango powder and sugar, mix well.
  6. Cover and cook for one more minute and turn off the heat.
  7. Garnish with chopped cilantro, serve with thepla, masala puri or chapati.


  • 1 Cup Moong Sprouts
  • 1 Tablespoon Oil
  • A Pinch of Asafoetida
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Cumin Powder
  • 1/2 Teaspoon Dry Mango Powder (Amchur)
  • 1 Teaspoon Sugar (optional)
  • Salt to Taste
  • To Garnish:
  • 1 Tablespoon Cilantro (Coriander Leaves), chopped

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One Response to “Spicy Moong Sprouts Recipe”

  1. I’ve just started using a home-sprouter. It seems that mung beans are OK to eat with the sprouts (what about the seed-pods though – best to pick out and discard or are they healthy too?)

    What about other sprouts? Lentils? Fenugreek? OK to eat the bean the sprouts emerge from?

    Any beans that must be discarded after sprouting?

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