✅ Ingredients:
- Mixed sprouts (green gram, black chana, moth beans, etc.) – 1.5 cups (boiled)
- Onion – 1 medium (finely chopped)
- Tomato – 1 medium (finely chopped)
- Ginger-garlic paste – 1 tsp
- Green chili – 1 (optional)
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Curry leaves – few
- Turmeric – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Salt – to taste
- Oil – 1 tsp (or skip oil and temper with water if oil-free)
- Fresh coriander – for garnish
🥘 Instructions:
- Prepare sprouts: Soak legumes overnight, drain, and sprout them for 1-2 days. Boil them until soft but not mushy.
- Tempering: In a pan, heat oil. Add mustard seeds, cumin, curry leaves, and let them splutter.
- Sauté: Add onions and green chili. Cook till soft. Add ginger-garlic paste, cook for a minute.
- Spice it up: Add tomatoes, turmeric, chili powder, coriander powder, salt. Cook till tomatoes turn mushy.
- Add sprouts: Mix in boiled sprouts, add ¼ cup water, and simmer for 5–6 minutes.
- Finish: Sprinkle garam masala and fresh coriander. Stir and serve.
🍛 Serving Ideas:
- With phulka, millet roti, brown rice, or quinoa
- Can also be served as a dry sabzi (skip water in step 5)
💡 Health Tip:
- Add spinach or methi for extra iron & fiber
- Use coconut milk for a creamy twist (optional)
- Great for kids too — mild spices + protein-rich!
