Crispy & Flavorful Mung Bean Sprouts Sauté: A Healthy and Delicious Side
40 minutes
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About Crispy & Flavorful Mung Bean Sprouts Sauté: A Healthy and Delicious Side
Craving a healthy crunch? This simple Mung Bean Sprouts Sauté delivers a delightful mix of crispy sprouts, aromatic spices, and a bright burst of lemon.Quick to make and incredibly versatile, this vibrant dish adds a flavorful punch to any meal, from light breakfasts to satisfying snacks and colorful side dishes.Enjoy a safe and delicious way to experience the nutritional power of mung bean sprouts – a perfect choice for everyone, including kids and those with sensitive stomachs.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Sprouts
- 250 gm Mung Bean Sprouts
Aromatics and Spices
Other Ingredients
- 1/2 cup Tomato chopped
- 1 tbsp Olive Oil
- 1 tsp Pepper black, crushed
- 1/2 tsp Black Salt black salt
- 1/2 tsp Salt or to taste
- 1 tsp Lemon Juice
- 1/4 cup Coriander chopped, for garnish
Instructions
- Rinse the mung beans thoroughly. Soak them in cold water for 6-8 hours or overnight. Drain the water and cover the beans with a clean, damp cloth. Allow them to sprout in a warm place for 10-12 hours, or until the sprouts are about 1/2 inch long. This sprouting process maximizes the beans' nutritional value.
- Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and ginger. Sauté for 3-5 minutes, or until the onion becomes translucent and fragrant.
- Add the mung bean sprouts and green chilies to the pan. Sauté for another 3-5 minutes, stirring frequently, until the sprouts are tender-crisp.
- Add the chopped tomatoes, black salt, and lemon juice. Stir well to combine. The black salt adds a unique eggy flavor that complements the sprouts. The lemon juice brightens the dish.
- Season with salt and crushed black pepper to taste. Garnish with fresh cilantro. Serve the Mung Bean Sprouts Sauté hot as a side dish or enjoy it as a light and healthy snack.
Recipe Notes
Good To Know
- At the time of boiling, take care not to overcook the sprouts; they should be soft but still retain some texture.
- For added flavor and nutrition, toss the cooked sprouts with a tempering of mustard seeds, curry leaves, and a pinch of asafoetida in hot oil before adding the onions and tomatoes.
- If you prefer extra tang, squeeze fresh lemon or sprinkle a bit of chaat masala over the sprouts just before serving.
Expert Tips
- Soaking the mung beans for a longer period (up to 12 hours) can result in even faster sprouting and more tender sprouts.
- Don't overcrowd the pan when sautéing the sprouts and other ingredients, as this can lead to steaming rather than browning.
- Experiment with different spices and aromatics in your tempering, such as cumin seeds, ginger, or garlic, to customize the flavor profile.
Storage Instructions
- Store extra sprouts in an airtight container lined with a paper towel to absorb moisture. Refrigerate and consume within 2-3 days to maintain freshness and crunch.
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Recipe Nutrition
Calories: 43kcalCarbohydrates: 3gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 570mgFiber: 1gSugar: 1g
Geeta Biswas
Articles: 919
4 Comments
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This looks perfect! Thanks for posting.
Absolutely scrumptious! Thanks for the recipe.
Very simple and healthy recipe.
This looks so appetizing! Thank you.