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Homemade Sprouted Moong With Potatoes

Vandana Karani shows you how to make Sprouted Moong (Bean Sprouts) with Potatoes.
  Cooking oil 1 Tablespoon
  Asafoetida 1 Pinch
  Finely chopped garlic 1 Tablespoon
  Chopped green chillies 1 Tablespoon
  Dry red chilli 1 Tablespoon
  Sprouted moong bean sprout 4 Cup (64 tbs)
  Potato 1 Large, peeled and diced
  Protein powder 1 Tablespoon
  Turmeric powder 1⁄4 Teaspoon
  Red chilli powder 1 Teaspoon
  Roasted cumin powder 1 Teaspoon
  Idoized salt To Taste
  Water 1 Cup (16 tbs)
  Dry mango amchur powder 1 Tablespoon
  Coriander powder 1 Tablespoon
  Corriander 1 Tablespoon

Turn on the stove on low heat.

Heat 1 tbsp oil in a pressure cooker.

Add asafoetida, gresh garlic, green chilli and 1 whole red chilli.

Stir fry the spices.

Add sproted moong and potatoes.

Give them a little stir to get a coat of oil on them.

Add seasoning, protein powder, turmeric powder, roasted cumin powder and salt to taste.

Mix well.

Add 1 cup of filtered water.

Pressure cook the beans for 1 whistle. Allow the pressure to settle on its own.

Garnish with amchur powder, fresh corriander leaves and corriander powder.

Serve with rotis or naan.

Recipe Summary

Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Indian Bean Sprouts And Potatoes
not only add taste and texture, but also nutrients to any food. Vandana Karani presents a lip-smacking bean sprout and potato dish that makes for a healthful and tasty addition to your dinner tale. After all, what could be a better way to get the best of both health and taste, isn't it?

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Homemade Sprouted Moong With Potatoes Recipe Video, Indian Bean Sprouts And Potatoes