MASALA MOONG SPROUTS

Including sprouts in our daily diet is supposed to be good for health. Eating them raw in the form of
salad often becomes boring. I try to experiment different combinations and here is one of the preparation I relish the most. I have used rasam powder to flavour the dish.....however you can try out many variations like sambar powder, chat masala. In the place of potato you can also try out carrots, corn, macaroni etc etc.

Ingredients:
Bean Sprouts .... 1 cup
Potato .......... 1 ( boiled and cut into small pieces)
Onion ......... 1 ( sliced)
Green chilli .... 1 ( chopped finely)
Coriander leaves ..... Handful
Turmeric powder .... 1/4 tsp.
Rasam powder ........ 1 tsp
Salt .............. to taste
Oil ............... 2 tbsp.
Lemon/lime juice

For tempering :
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Asafoetida ........ a pinch
Dry red chillies ... 2
To make sprouts soak 1/4 cup whole moong in water for few hours. Drain the water and keep them wrapped in a wet napkin for a day, sprinkling the water on it once or twice. If you want the sprouts to grow longer keep them for one more day.

Method:

1. Boil water in a pan with a little salt and put the moong sprouts in it. Give just one boil and switch off the gas. We have to keep the sprouts a little crunchy. ( not over cooked) Drain and set aside.

2. In a pan heat the oil and add the tempering ingredients.










3.When they crackle add the sliced onions and saute until translucent.








4. Add the boiled potato pieces, rasam powder and green chillies.

5.  Stir in the sprouts and squeeze out a little lemon juice. Stir it carefully to mix everything well.

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