Zero oil Moong Beans Sprouts Subji

Zero oil Moong Beans Sprouts Subji. Yes zero oil. I have been eating sprouts subji this way for as far as I can remember. I am a huge sucker of sprouts, any lentil or legumes I love sprouting them. I used to buy a box of sprouts from supermarket but now I grow sprouts myself and I am very proud of it J I have a detailed post on How To Grow Sprouts already, do check it out.

Coming to today’s post, it is a peaceful dish. Yes peaceful because it is very plain, simple and uncomplicated recipe. Not overloaded with oil or spices-just good old way of simple food. Sprouts are very good for health, and are rich in many nutrients like vitamin A, K and E; great source of antioxidants and fibre too. Whenever I eat such healthy things I try not to lose its nutrients and stick to simple cooking. So that’s why easy peasy Zero oil Mung Beans Sprouts Subji.

More sprouts recipes:

Sprouts Dosa

Sprouts Paratha

Ingredients:

1 cup green moong sprouts

1 tomato

¼ teaspoon turmeric powder

¼ teaspoon red chilli powder

1 tablespoon lemon juice

2 cups water

Salt to taste

Method:

Heat a pressure cooker. Add in chopped tomatoes, red chilli powder, turmeric powder and salt. Mix.

Add in sprouts and water.

Cover and cook till pressure cooker blows one whistle.

Once the pressure is released, mix in lemon juice.

Serve hot.

Notes:

You can add or reduce water based on what consistency you like the curry to be.

If you like it spicy, add more red chilli powder.

Again, it is a very simple recipe, so pair it with phulka or chapatti.

Missal Pav / Mixed Sprouted Pulses Curry

Maharashtra's most most popular breakfast dish! This is very tasty, zesty, spicy, lip smacking, mouth-watering. It is cooked with mixed sprouted pulses and is very healthy dish. It's a must try recipe!

Ingredients:
2 Big Onions sliced
2 Cloves of Garlic

8 dried red chillies soaked in oil overnight
6 Cloves/Laung
6 Black Peppercorns/ Kali Mirch
1 inch Cinnamon stick/ Dalchini
1 Tomato chopped
4 tsp Grated Coconut/ Nariyal
1 tsp Red Chilli powder

2 Cups Mixed sprouted pulses (moong, rajma, chola, kala channa)
Farsan /Mixed Namkeen/Sev
1Onion finely chopped (For garnishing)
Coriander/ Cilantro/ Dhaniya leaves chopped

Method :

1. Grind garlic, cloves, black pepper and soaked red chillies together in a blender.
2. Roast grated coconut till it gets light golden colour.
3. In a pressure cooker add lots of water with sprouts and salt and cook for 5-6 whistles. Drain the water and keep aside
4. Heat 2 tsp oil in a pan and add blended masala paste. Saute till nice aroma from the spices come out. Then add sliced onion and fry till it gets brown color.
5. Now mix fried onion, tomato, roasted coconut, red chilli powder in a blender. Grind till it becomes smooth paste.
6. Heat 6 tsp oil in a pan. Add the above masala paste and fry till it losses oil. Cover it with lid and cook for 7 minutes.
7. Add water and salt and bring it to boil. When it starts boiling add mixes sprouts and coriander leaves.
8. Garnish it with farsan and chopped onions

Curry is ready now. Serve hot with bread or rice. 

Notes: - You can add or omit pulses as per your needs.

-The specialty of this dish is the dark red color, thus one must use kashmiri red chilli powder.

-If you do not like sprouted pulses, then you can cook this dish with un-sprouted pulses also.