Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to prepare side dish from Konkani cuisine. It is  a good  way to  include sprouted fenugreek, which is a slightly difficult to consume by itself. You can serve it as an accompaniment with chapathi or along with rice and rasam.

Sprouting duration varies for both.  Moong sprouts in a day while fenugreek needs more time. Soak them separately for six to eight hours, put them in a colander, once the water is drained and semi-dry, tie them in a thin  muslin cloth and keep them in a warm place. Check them the next day and store them in a container in refigerator. Alternatively, you can keep in a closed container with a tight lid.

I have shared in detail here regarding the making of sprouts. Do check the post. The other recipes with moong which we often relish is the salad, it is ideal as a snack too.

The stir fry is called as Sukke in Konkani households and the recipe is adopted from  Healthy Cooking with Mitha. We know each other through a facebook group and remember reading and trying her recipe then. We liked it and it has been a regular feature.The bitterness of the fenugreek is neglible and adds a good taste to the moong stir fry. You can also check out the earlier shared menthe gojju  

  Sprouted Moong Methi Stir Fry Recipe

Ingredients :

• 3 cup sprouted green gram (moong)
• 1 cup sprouted fenugreek seed
• 2 teaspoon coconut oil
• 1/2 teaspoon mustard
• a few curry leaves
• 3 cups water
• 1 tablespoon tamarind paste
• 2 teaspoon chilli powder
• salt to taste
• 1/4 cup fresh grated coconut

Pre-requisites :

You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.

Take adequate precaution while sprouting. Keeping them for a longer may turn them sticky. Weather conditions too play an important role.

Method :

1. Take oil in a pan, add mustard seeds. As it splutters, put curry leaves and the sprouted green gram. Also add the sprouted fenugreek seed. Put some water to it and allow to cook for sometime.
2. Once it is cooked, add salt to it.
3. Now, put the tamarind paste and chilli powder to it.
4. Finally, put grated coconut to it, heat for a minute and keep it aside.
5. Serve with any meal as an accompaniment.

Why should you make sprouted moong methi stir fry ?

1. It is easy to prepare if you have the sprouted grains.
2. A good way to include fenugreek in your diet.
3. It is vegan and gluten-free.
4. It is a no onion garlic recipe.
5. It makes a good accompaniment with any meal.

Evergreendishesdev

Sprouted Moong Methi Stir Fry

5 from 10 votes

Sprouted Moong Methi Stir Fry is a tasty, healthy, easy to make accompaniment.

Print Recipe

Course: dinner, lunch

Cuisine: karnataka

Ingredients Method Notes

Ingredients

  

• 3 cup sprouted green gram moong
• 1 cup sprouted fenugreek seed menthe
• 2 teaspoon coconut oil
• 1/2 teaspoon mustard
• a few curry leaves
• 3 cups water
• 1 tablespoon tamarind paste
• 2 teaspoon chilli powder
• salt to taste
• 1/4 cup fresh grated coconut

Method

 

1. Take oil in a pan, add mustard seeds. As it splutters, put curry leaves and the sprouted green gram. Also add the sprouted fenugreek seed. Put some water to it and allow to cook for sometime.
2. Once it is cooked, add salt to it.
3. Now, put the tamarind paste and chilli powder to it.
4. Finally, put grated coconut to it, heat for a minute and keep it aside.
5. Serve with any meal as an accompaniment.

Notes

You need to have the sprouted moong and fenugreek ready. To make the sprouts, read the above paragraph, it is mentioned in detail. 1 cup of green gram yields three cups of sprouted moong while 1/4 cup of fenugreek yields a cup of sprouted fenugreek.

Take adequate precaution while sprouting. Keeping tied for a longer time may turn them sticky. Weather conditions too play an important role.

About the event:

Sending this to Cooking with Sprouts theme for the month of January 2024 at Shhh Secretly Cooking Challenge. The theme was suggested by yours truly. I was paired with Kalyani Sri of sizzling tastebuds, a blog with varied kind of recipes.  Kalyani has prepared Sprouts Dosa with Jowar, a filling breakfast to kickstart a busy day with chana sprrouts and spinach, the secret ingredients given by me. Inturn, I have made moong methi sprouts stir fry with the secret ingredients, chilli powder and methi sprouts.

If you  make  Sprouted Moong Methi Stir Fry, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

sprouted moong methi stir fry