Sauteed Sprouts

TIME: 40 minutes

Recipe credit: Nidhi Jaipuria and Madhuri Jaipuria

Sprouting is like growing your own food. The sprouting process improves the nutritional value of the bean/grain/nut/seed as they are coming to life. They are extremely high in fibre, vitamins and minerals and are said to have more enzymes than uncooked fruits and vegetables.


  • 2 cups of whole green moong
  • 2 tsp oil
  • 1 finely chopped onion
  • 2 green chilies, chopped
  • 1 tsp chopped ginger
  • 1 sprig of curry leaves
  • 1 bay leaf
  • 1 tsp turmeric powder
  • Juice of half a lime
  • Rock salt to taste


  • To sprout the green moong, soak it in sufficient water for 6 hours. Drain and leave it in the strainer for 30 minutes till all the water is out. Layer a bowl with a paper napkin, put the green moong in it and cover it with a lid for at least 40 hours. Don’t move or shake the bowl, but check to see that the moong dal hasn’t spoiled. Once it is sprouted, remove and steam it in the pressure cooked for 5 minutes with a little water till it is half cooked.
  • Heat the oil, add onion and sauté till golden brown. Add the green chilies, chopped ginger, curry and bay leaves and saute for one minute. Add the half cooked sprouts, salt, turmeric and the lime juice. Mix well and serve as is or with roti or bread.